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).
Scant 1/2 cup melted coconut oil or 7 1/2 tablespoons unsalted butter, melted
3/4 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 1/4 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.
▸ Nutrition Information
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