Description
Soft, fluffy, and naturally sweet flourless banana oat waffles made in a blender. Gluten-free, wholesome, and ready fast for an easy breakfast.
Ingredients
- 1¾ cups old-fashioned rolled oats (certified gluten-free if needed)
- 2 ripe bananas, spotted and soft
- 2 large eggs
- ⅓ cup unsweetened almond milk (or 2% milk, oat milk, or cashew milk)
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- 1½ teaspoons baking powder
- Pinch of salt
- For Serving: Fresh fruit, nut butter, or pure maple syrup
Instructions
- Add oats, bananas, eggs, milk, vanilla, cinnamon, baking powder, and salt to a high-speed blender.
- Blend for 30–45 seconds until smooth.
- Let the batter sit for 5 minutes to thicken slightly.
- Heat your waffle maker and lightly grease it with nonstick spray or butter.
- Pour batter into the waffle iron, spreading it evenly.
- Cook until golden brown and crisp on the edges, following your waffle maker’s timing (usually 3–5 minutes).
- Repeat this process until you use all the batter, greasing the iron between batches as needed.
- Let waffles rest for 1–2 minutes before serving.
- Top with fresh fruit, nut butter, or maple syrup.
Notes
- Leftover waffles can be refrigerated for up to 3 days.
- Freeze leftovers for up to 3 months.
- Reheat refrigerated or frozen waffles in a toaster or oven at 350°F for 5–7 minutes until warm and crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: American