2cups500mL any nut milk (I prefer soy milk for vegan buttermilk)
2teaspoons10ml apple cider vinegar or white vinegar
87g of cassava flour, (or oat flour)
1 ¼cups185g of gluten free flour mix (I use Bob's Red Mill 1:1 Gluten Free Baking Flour
½teaspoon2.4g baking soda
1 ½teaspoons7.2g baking powder
¾teaspoon4.2g sea salt
2tablespoons30mL unmelted melted coconut oil or vegan butter
1teaspoon5ml vanilla extract (I love Nielsen-Massey)
2very ripe bananasmashed with a fork (a bit over ½ cup and a bit less than ¾ cup)
1/2cupchopped nutswalnuts or pecans are best
Mix the nut milk and apple cider vinegar together in a large bowl or large measuring cup. Let sit for at least 3 minutes to create a vegan buttermilk.
In a large bowl, mix the cassava flour, gluten free flour, baking soda, baking powder and sea salt. Set aside.
In the apple cider vinegar and nut milk bowl, stir in the coconut oil/vegan butter, and the vanilla extract.
Pour the wet ingredients into the dry and mix until combined. Add in the mashed bananas, chocolate chips and the nuts.
Turn on and preheat your Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy. I also tested these on "light" and they work both ways!
When preheated, use a heaping 1/4 cup/62.5ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so 1/4 cup per side*). You don’t need to push it to the edges. Close and remove when the timer on the Waffle Maker is finished and the waffle maker beeps.
Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
Top with extra bananas and chocolate chips and maple syrup (optional). Enjoy!
I used 1/4 cup because the nuts and chocolate chips and banana make this batter very chunky. If you’re modifying it and leaving any of those out, you might need to use 1/2 cup.