These delicious 6 ingredient flourless banana oat waffles are soft and fluffy on the inside with nice crispy edges. No flour is needed for these homemade waffles - it's hard to tell they are gluten-free and healthy!
1 ¾cupsold fashion rolled oats, gluten-free certified if necessary
2medium spotty bananas
2eggs
⅔cupunsweetened almond milk, or 2% milk, whole milk, cashew or oat milk
1tspvanilla extract
1 ½tspcinnamon
1 ½tspbaking powder
Instructions
Add all ingredients to a high-speed blender and blend 30 – 45 seconds until it’s a smooth batter. Let the batter sit for 4 – 6 minutes to thicken while you heat the waffle iron.
Heat waffle iron and lightly grease with non-stick spray or butter. Once hot, spoon batter into the iron and cook until golden brown and center are cooked through. Tip: The amount of batter and cook time depends on the size and strength of your waffle iron. For best results, follow the time recommended by your waffle maker.
Repeat until you’ve used all your batter.
Let waffles sit for 1 - 2 minutes before serving warm with toppings of your choice - I love fresh fruit!
Notes
Blender Recommendation: This is the best blender, worth every penny, and has lasted 5 years.Waffle Iron Recommendation:Best inexpensive waffle iron that has lasted me a year.Rolled Oats: You can substitute 1:1 with quick oats. Do not use steel-cut oats.Almond Milk: Can substitute with oat milk, 2% milk, whole milk, skim milk, or cashew milk.TO STORE & FREEZE: In an airtight container in the fridge for up to 3 days. Freeze banana waffles in an airtight ziplock bag for up to 3 months.TO REHEAT: In an oven at 350°F for 5 - 7 minutes until warm. Avoid the microwave.