This recipe makes enough for a family of 4 with leftovers. They keep incredibly well in the fridge for several days and heat up easily for a fast, nutritious on-the-go breakfast.
Turn on your waffle iron
Put bananas and eggs into Cuisinart (food processor) and pulse until smooth
Add vanilla and coconut oil. Combine until thoroughly mixed, about 10 seconds
Add tigernut flour and gelatin. Pulse until mixed, about 10 seconds. You'll need to scrape the sides at least once
Transfer batter into a large measuring measuring container (4 cups) for ease of use when pouring waffles
Pour batter onto the waffle iron, close the lid and wait until it's done
This recipe works for pancakes too!!! Use a cast iron griddle/comal on low to medium low heat. Cook until bubbles break through on the top of batter, stay open and the batter looks firm. Flip and cook approx. 1-2 minute on other side. Just be careful not to have your heat set too high or they will burn faster than they can cook!