This post is sponsored by SunButter. All opinions are mine.
Dense, soft waffles are packed with your favorite allergy-friendly combo: SunButter and banana. These couldn’t be easier as you literally put all of the ingredients in a blender and then pour into your waffle maker. Great for busy mornings, or on a weekend when you want a hot breakfast. These Blender Buckwheat SunButter & Banana Waffles are free of: gluten, dairy, egg, soy, peanuts and tree nuts. They’re also top-8-free and vegan too!
If you can’t do oatmeal like my son can’t–in fact he can do hardly any grains–then it makes it difficult to have the traditional breakfasts. I find a lot of gluten-free breakfasts use oats as the base–and while delicious for me, it could be disastrous for my son. (I actually really miss oats!) So, I had to search for another type of grain that I could substitute and I’ve found that in buckwheat.
If you’re like me, the name threw me off. Besides the character on the movie The Little Rascals, I knew little about it. And, because it has the word “wheat” in it, I just automatically wrote it off. Man–do I wish someone had told me how great this grain is and that it doesn’t actually have any wheat or gluten in it (confusing job whoever named this!!) All of these years wasted. Don’t be like me!
I also used to love a quick and filling toast back in our pre-food allergy days with peanut butter and bananas on it. Besides loving bananas because of the nostalgia, I also love them because they act as a sweetener, which means you only need a little bit of brown sugar to make these waffles just right. Also–if you’re egg-free like we are, or you’re vegan, it’s a perfect egg substitute so you don’t need any eggs for this recipe! It’s a total two-for-one!
So, this breakfast has that classic flavor combo of my beloved toast (but allergy-friendly thanks to my favorite peanut butter substitute: SunButter), AND with the incredible grid of waffles–which allows for pockets of delicious syrup to spill into it. Talk about way better than toast!
And, because it takes a minute to wait for the waffles to cook in the waffle iron, I wanted to make up for that time in the prep. So, I made this recipe as simple as possible by putting everything in the blender. I’m talking every single ingredient and press “blend”. No joke. There’s not even blending this first and then adding that next. Put the entire ingredient line up in that blender. So easy–even kids can help with this part!
If you watched my Insta Stories I showed my son eating a waffle on the couch. I made the recipe while they were at school and had him try a bite when he got home. He of course didn’t want to stop there, so he had to steal the whole rest of the waffle to eat. I didn’t mind because it’s got protein (thanks SunButter!), whole grains and fruit in it. So I let him munch away! You can of course, add additional bananas, or my favorite (as shown) strawberries on top. Or, go with some powdered sugar, maple syrup–or even plain–totally up to you!
So, this weekend, when it’s chilly and you want a warm breakfast but don’t want to go to too much work be sure to whip up these waffles. Besides being allergy-friendly waffles, they’ll be delicious and you’ll be glad you did!
This recipe contains affiliate links.
- Place the ingredients, in the order above, in a blender. Blend well until everything is smooth. Pour batter into a greased waffle iron. Cook until the dough is cooked through. Waffles will be soft and thick and slightly brown when done. Serve warm with your favorite vegan butter, maple syrup, fruit or powdered sugar. Follow your waffle iron manufacturer's directions.
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