My favorite meal prep breakfast, this delicious gluten-free banana waffles recipe comes together with nine simple ingredients and cooks in minutes, making them great for busy mornings. Crisp on the outside, soft and fluffy in the center, and full of sweet flavor, these waffles are delicious on their own and even better served warm with your favorite toppings! Dairy-Free with a vegan option.
We’ve been on a major waffle-and-pancake kick these past few months, and honestly? I blame the cold winter mornings. Comfort food cravings have been hitting hard, and simple, nutrient-dense breakfasts have basically become my love language.
These banana oat waffles have been the hero of this whole season—naturally packed with fiber and potassium, crisp on the outside, and so easy to dress up. Most mornings I just warm one up, add a swipe of nut butter, and bam—morning fuel. They’re also great before or after the gym or a run; my husband grabs them for quick workout fuel all the time.
I keep a few batches in the freezer because when I’m tired, hungry, or just need something gentle on digestion, they save me every single time.
My Top Tips Before You Begin
- Pancake Variation (No Oil) – This batter can also be used for pancakes. Remove the oil from the batter, and cook on a lightly greased skillet over medium heat.
- Let the batter rest (at least 10 minutes). This step matters. Resting gives the oats time to fully hydrate, which thickens the batter and prevents gummy or fragile waffles. It also helps the baking powder activate for better lift and structure.
- Make-Ahead Option – The batter can be blended and refrigerated overnight. In the morning, stir well and thin with 1-3 tablespoons of almond milk as needed. For the best rise, whisk in an additional ¼ teaspoon of baking powder before cooking.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Eggs (or Egg Substitute)- This acts as a binder, holding the batter together. For a vegan egg substitute, use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5–10 minutes). The waffles will be slightly softer but still sturdy.
- Gluten-Free Rolled Oats – Substitute oat flour if that’s what you have on hand. Just note that you won’t have to pulse the batter quite as much! Make sure to use certified gluten-free oats to avoid the risk of cross-contamination.
- Ripe Banana – The star of the show! The riper the bananas, the sweeter your waffles will taste. Just make sure not to use thawed frozen bananas. Otherwise, your batter might be too runny, resulting in soggy waffles.
- Oil – Refined avocado oil or refined coconut oil works great.
DID YOU KNOW? Waffles benefit from oil in the batter to promote browning, prevent sticking, and create crisp edges inside the waffle iron. Pancakes cook best without added oil in the batter, as excess fat can cause spreading and uneven cooking on a flat griddle.
- Sugar – Both cane sugar and white sugar promote browning and crisp edges while enhancing the banana’s natural sweetness without making the waffles overly sweet. Tip: Coconut sugar also works, adding a subtle caramel note, though waffles may brown a bit darker.
- Baking Powder – Make sure it’s fresh, or your waffles won’t rise!
- Salt – Don’t skip this, or the flavor of your waffles will fall flat.
- Unsweetened Almond Milk – Feel free to use any dairy-free milk or regular milk if dairy isn’t an option that you have on hand.
- Cinnamon – Optional but highly recommended, this adds extra sweetness and depth.
How to Make a Homemade Gluten Free Banana Waffles Recipe
Note – If you run into questions during or after cooking, the FAQ and troubleshooting section below has you covered.
- Combine the batter. Blend all the ingredients in a blender until combined. Be careful not to overmix! The batter will have a little texture from the oats. See recipe card or tips below if you don’t have a blender.
- Rest. Set the batter aside for at least ten minutes. This allows the oats to fully hydrate, preventing your waffles from being tough or dense.
- Cook. Pour batter into a hot, greased waffle maker, and cook according to the manufacturer’s instructions. Transfer the waffle to a plate, and repeat as needed, cooking all the batter.
Pro-Tip: For extra crispy edges, leave the waffle in the iron for an additional 20-30 seconds!
- Serve. Top waffles with banana slices, maple syrup, and enjoy!
Other Topping Ideas & Serving Suggestions
These gluten free banana waffles are so good, I’m known to eat them all on their own. However, you also can’t go wrong with toppings like maple syrup, peanut butter, almond butter, whipped cream or coconut whip, chocolate chips, or fresh fruit!
Then, if you want a super filling breakfast or are serving them as part of a brunch spread for the whole family, add savory options such as my easy oven baked scrambled eggs, mini frittata egg muffins, or Tex-Mex cauliflower egg casserole.
How to Store
Once cool, transfer leftover waffles to an airtight container and store them in the refrigerator for up to 4 days. Or, arrange them in a single layer in a freezer-safe bag, and freeze for up to 2 months.
Reheat from frozen (or thaw in the fridge overnight) in the toaster to maintain a crisp exterior. The microwave also works, but your waffles are likely to become a bit soggy.
Questions + Troubleshooting Tips
Yes! Make sure to use oat flour for a smooth batter. Then, mash the bananas in a bowl with a fork until smooth, and add all the ingredients, and whisk until well incorporated. Proceed with the recipe as normal, cooking the waffles until golden brown.
If your waffles are falling apart, it’s likely because the batter was overmixed or it didn’t rest for ten minutes. Make sure your waffle iron is nice and hot, too!
More of Our Favorite
Gluten-Free Waffle Recipes
Gluten-Free Banana Waffles Recipe
- Total Time: 35 min
- Yield: 4 homestyle waffles (6-inch) or 3 to 3 ½ larger waffles (7-inch) 1x
- Diet: Gluten Free
Description
These gluten-free banana waffles cook up fast with just nine ingredients. Golden, fluffy, naturally sweet, and perfect for quick breakfasts. Dairy-free with a simple vegan swap.
Ingredients
- 2 large eggs, lightly whisked
- 1 ¼ cups gluten-free rolled oats or oat flour (115 grams)
- 1 small-medium ripe banana, mashed (115 grams; about ½ cup)
- 2 tablespoons refined avocado oil or refined coconut oil
- 2 teaspoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 5 tablespoons unsweetened almond milk (about ¼ to ⅓ cup)
- Pinch of cinnamon (optional)
- Butter or higher smoke oil (such as avocado oil) for cooking
Note: Feel free to double the recipe for more waffles. No adjustments are needed.
Instructions
- Add the oats (or oat flour), eggs, banana, oil, sugar, baking powder, salt, cinnamon (if using), and almond milk to a high-speed blender. Blend until mostly smooth. A little texture from the oats is normal.
- Let the batter rest at least 10 minutes to allow the oats to fully hydrate.
- Preheat a waffle iron and generously grease it with butter or oil.
- Pour batter into the hot waffle iron and cook until golden and the iron stops steaming, about 3–5 minutes per waffle.
- For extra-crispy edges, leave the waffle in the iron an additional 20–30 seconds before removing.
- Transfer the waffle to a plate, and repeat until all the batter is used.
- Serve immediately, or cool completely and freeze for later.
Notes
Alternative Mixing Method (No Blender Needed): Use oat flour for a smoother batter. Mash the banana well with a fork, then whisk in the remaining ingredients until fully combined. Cook the waffles as directed until golden brown.
Egg-Free Option -Use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5–10 minutes). Waffles will be slightly softer but still sturdy.
Pancake Variation (No Oil): This batter can also be used for pancakes. Remove the oil from the batter and cook on a lightly greased skillet over medium heat.
Storage– Store in an airtight container in the refrigerator for up to 4 days.Freezer-Friendly:Freeze cooled waffles in a single layer, then transfer to a freezer-safe bag or container. Store for up to 2 months.
Make-Ahead Option: The batter can be blended and refrigerated overnight. In the morning, stir well and thin with 1–3 tablespoons of almond milk as needed. For best rise, whisk in an additional ¼ teaspoon baking powder before cooking.
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast
- Method: waffle iron
- Cuisine: american
Nutrition
- Serving Size: 1 waffle (no topping)
- Calories: 195
- Sugar: 4 g
- Sodium: 100 mg
- Fat: 7.5 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 0
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70mg
Love how simple this is to make. It all goes in the blender and voila! And it’s delicious too!
Right? And they freeze well! Meal prep breakfast idea solved!