If the state of my kitchen is any indication of my mental state (it is), I’m a mess. Cookbook launch anticipation is getting to me! I don’t even have a ton on promotional work on my plate yet, but I’m simultaneously nervous, excited and anxious for you to see it in a few short weeks.
About ninety percent of the recipes in the cookbook are brand new recipes that I’ve been keeping from you for the past two years. Man, I hate keeping secrets, but they were all worth keeping!
I wanted the book to be a collection of amazing, everyday recipes that would inspire you to cook every time you flip through it. Or “feel-good favorites,” as it says on the cover. Like fluffy, maple-sweetened blueberry muffins, the best homemade salsa, potluck/lunch-friendly chickpea salad, fresh veggie-packed pastas, mini peanut butter chocolate chip cookies, etc. (For more details about the chapters and special diet info, check here.)
One of the very few recipes from the blog that made it into the book are my gluten-free oat waffles, since they are, hands-down, my all-time favorite waffles, and many of you feel the same. I’ve gotten a number of requests for a banana version. I thought I could replace the pumpkin with banana in my pumpkin oat waffles, but it wasn’t that easy.
Six tries later, I’ve finally nailed it. These waffles are fluffy, light, crisp and infused with banana flavor. They’re also conveniently gluten free, whether you need them to be or not, and above all—delicious. Lastly, if you don’t have a waffle maker, I have a banana oat pancakes recipe that you can make in a skillet.
Gluten-Free Banana Oat Waffles
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 minutes
- Yield: 8 waffles
- Category: Breakfast
- Cuisine: American
This incredible gluten-free banana oat waffles recipe requires only one kind of flour—oat flour! The waffles are delicious, easy to make, and wholesome, too. Recipe yields 8 small waffles (as shown in photos; your yield will depend on your waffle iron).
- 2 ¼ cups (200 grams) oat flour*, certified gluten-free if necessary
- 3 tablespoons packed coconut sugar or brown sugar**
- 2 tablespoons arrowroot starch or cornstarch***
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 large eggs
- 1 cup milk of choice (I used almond milk)
- Scant ½ cup melted coconut oil or 7 ½ tablespoons butter, melted
- ¾ cup mashed ripe bananas (about 2 medium)
- 2 teaspoons vanilla extract
- Suggested toppings: thinly sliced banana, maple syrup or honey, nut butter and/or toasted nuts, whipped cream or coconut whipped cream…
- In a large mixing bowl, combine the oat flour, sugar, starch, baking powder, salt and cinnamon. Whisk to combine.
- In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, mashed banana and vanilla extract. Whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the dry mixture. Stir with a big spoon until combined (the batter will still have a few lumps). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your iron has a heat setting, set it to medium-dark).
- Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Using a measuring cup, pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- Wait to check on the waffles until most of the steam has stopped billowing out the sides (this takes 5 to 6 minutes in my waffle maker). Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness.
- If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings.
Recipe adapted from my gluten-free oat waffles and banana nut waffles.
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats (be sure to buy certified gluten-free oats if necessary) in a blender or food processor until they are ground into a fine flour. You’ll need to blend at least 2 ¼ cups oats to make enough flour for these waffles (you will probably end up with a little extra). Once you’ve blended the flour, measure it using the spoon and swoop method to make sure you have the right amount.
**Sugar note: Sugar in waffle and pancake recipes help prevent the batter from burning against the hot skillet. Granulated sugar is key in this recipe, and works better than maple syrup.
***Starch note: The starch helps the waffles turn out extra light and crisp. You can omit it if you don’t have it.
Make it egg free: You should be able to just omit the eggs. That has worked well for me in the regular oat waffles. Please let me know if you try!
Make it dairy free: Use non-dairy milk and coconut oil.
Make it vegan: Use non-dairy milk, coconut oil and omit the eggs.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.