Celebrate International Waffle Day with this tasty, gluten-free recipe


There’s breakfast, and then there’s waffles. Personally, I’m perfectly happy when the stack is golden with a drizzle of maple syrup and coconut yoghurt…any day of the week. That’s why I’ve teamed up with Teff Tribe to create this mouth-watering, gluten-free recipe, which packs a nutritional punch. Serve this for breakie over the Easter long weekend and you’re guaranteed to impress.

Teff and Banana Waffles


Serves 4


1/2 cup Teff Tribe flour

1 cup buckwheat flour

2 teaspoons baking powder

2 teaspoons cinnamon

2 large eggs, beaten

200ml coconut milk

1 cup mashed banana (approximately 3 bananas)

1/4 cup coconut oil

3 tablespoons rice malt syrup

2 tablespoons vanilla

1 cup coconut or dairy yoghurt

1 banana, sliced

1/2 cup blueberries

2 small plums, sliced

1 baked green or red apple (optional)

Opt: edible cornflowers and maple syrup to serve


  1. In a large mixing bowl combine the teff flour, buckwheat flour, baking powder and cinnamon.
  2. In another bowl whisk together the eggs, coconut milk, mashed banana, coconut oil, rice malt syrup and vanilla.
  3. Pour the wet mixture into the dry mixture and stir well. Leave the batter to rest for 10 minutes.
  4. Turn on your waffle maker and allow it too heat. Then cook the waffles for approximately 7 minutes or until golden. The mix should make enough for 6 waffles.
  5. Remove waffles from waffle iron and slice on the diagonal.
  6. Drizzle yoghurt around each plate, arrange three waffle havles on each plate, top with fruits, maple syrup and cornflowers and serve.

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