I’ve been creating Banana Waffles as long as I can remember. And they have always been gluten-free banana waffles. What more do you need in a healthy breakfast: bananas, almond flour, cottage cheese a
nd flax seeds. Throw that all in a waffle maker and call it breakfast!
This is one of my favorite healthy Sunday brunch decadences after I come back from a morning of snowshoeing, I mean going to work. As Big Bear Lake, California’s number one rated Snowshoe Guide (Thanks, Tripadvisor!), winter mornings are always busy December through March here in this alpine winter wonderland. Thanks to burning nearly 1,000 calories an hour uphill snowshoeing, I am usually ravenous by noon and Banana Waffle time.
Apparently, 2026 is the year of Fiber-Forward Foods, which makes me laugh because I have been fiber-forward since long before fiber had a publicist and a hashtag. I was adding flaxseed to everything back when people still thought bran muffins were a healthy breakfast choice. (I still adore a good honey-doused bran muffin)
Honestly, why wouldn’t you add flaxseed to absolutely everything? Your colon loves flax. Add flax to everything, I dare you. Your digestive system will send you thank-you notes. And personally, I love baked goods with that slightly crunchy, nutty, wholesome texture you get from millet, flax, chia, bulgur, or whatever ancient grain the internet is currently obsessed with. If I’m making waffles, muffins, or even sourdough bread, you can guarantee I’m throwing in a handful of something fiber-forward whether the recipe asked for it or not.
This Is Why My Gluten-Free Banana Waffles Never Make It to the Freezer
Here at the beginning of 2026, we’re seeing a big shift back toward real food again — not diet food, not sad food full of fake fats that will send you straight to the toilet, thank you Olestra, not cardboard pretending to be food — but actual comfort food made with ingredients your grandmother would recognize… assuming your grandmother shopped at Whole Foods and owned a NutriBullet.
And one of the greatest comfort foods of all time? Waffles of course.
But not the kind made with white flour that makes my joints ache, my hands flare up with arthritis, and my digestive system immediately schedule an emergency meeting in the fart room.
Nope. We are making gluten-free banana waffles the fiber-forward way. No gluten. No blood-sugar roller coaster. No regrets.
Just crispy, fluffy waffles made with real ingredients that won’t make you feel like you need a nap, a heating pad, and a long talk with your intestines afterward.
Yes, there is a healthier way to make waffles. I swear.
Golden, Crispy, and Naturally Sweet: Gluten-Free Banana Waffles
2 overripe, mashed bananas
2 teaspoons protein powder
1 teaspoon baking powder
1/4 cup baking soda
1 and 1/4 cups of almond flour
1/4 cup of coconut flour
1/4 cup of coconut oil, save some of this to grease your waffle maker
2 teaspoons of Greek yogurt
1/4 cup Cottage cheese
1 egg
1 teaspoon of vanilla
1 teaspoon chia seeds
1 teaspoon of ground flaxseeds
First, grab your NutriBullet, blender, or whatever small appliance you bought during a burst of healthy ambition, and blend the eggs, Greek yogurt, and cottage cheese until the mixture looks slightly fluffy and vaguely virtuous. You don’t need to turn it into a milkshake, these are gluten-free banana waffles, after all — just smooth enough that it no longer looks like three separate dairy products having a disagreement.
Pour the mixture into a bowl and stir in the remaining ingredients by hand. Yes, by hand. This is the part where we pretend we are rustic, wholesome people who bake from scratch instead of people who once ate string cheese over the sink at midnight.
Once the gluten-free banana waffles batter is mixed, let it sit at room temperature for about ten minutes so the baking powder can activate and do its little science-fair volcano thing. This step makes the waffles fluffier.
Grease your waffle maker generously with some of that coconut oil — and I mean generously, unless you enjoy chiseling breakfast off of non-stick surfaces — then add the batter and cook for about five minutes, or until your waffle maker makes whatever sound it makes when it believes you should no longer be starving.
Serve warm with honey, maple syrup, or cashew butter if you’re feeling healthy, fancy, or like the kind of person who owns three kinds of nut butter but still eats snacks out of the bag in the pantry.
