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 1/4 cups gluten-free rolled oats or oat flour (115 grams)
- 1 small-medium ripe banana, mashed (115 grams; about 1/2 cup)
- 2 tablespoons refined avocado oil or refined coconut oil
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 5 tablespoons unsweetened almond milk (about 1/4 to 1/3 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
