Gluten-Free Banana Belgian Waffles
I think every host/hostess should have a great breakfast recipe in their repertoire for when friends and family drop in for a visit — something easy to remember, and quick to whip up.
It can be as simple as scrambled eggs — there’s just something so welcoming about waking your houseguests with the smell of a warm, tasty meal.
For me, that recipe is Belgian Waffles. My friends know when they stay here, they’ll always start their day with a full, happy belly.
I love making waffles because the basic recipe is pretty easy to remember, yet there are so many ways to modify them for every palate and dietary preference, and still have them taste pretty amazing.
For a while, I was on a Vegan Pumpkin Waffle kick. Then I got bored and started experimenting.
Every weekend featured a new waffle. From strawberry or blueberry-spiked to sweet potato or coconut flour-based, I think I made every waffle known to man.
While all were more than just edible, some of them really stood out. One of such recipes was my recent recipe: Gluten-Free Banana Belgian Waffles.
With an oat flour base and hints of sweet banana, this fine stack of waffles turned out perfectly crispy on the outside, and chewy on the inside.
The all natural, whole ingredients make them an incredibly healthy option to start your day. You’ve got the flour providing your carb fuel, the eggs and oats for protein, and the coconut oil and milk for some heart-healthy, belly-filling fat.
My family is in town this week and I made these for them yesterday.
I’m pleased to report that my dad didn’t even ask for extra maple syrup on his — that counts as seal approval in my book.
- 1½ C. Gluten-Free Oats
- 1 T. Cinnamon
- ½ T. Baking Powder
- 1 Banana Mashed
- 1 C. Almond, Soy, or Coconut Milk
- 1 Egg *can sub flax egg (1 T. ground flax + 2 T. warm water)
- 1 T. Vanilla Extract
- 1 T. Coconut Oil, melted (optional)
- Extra coconut oil for cooking
- Toss oats in a blender or food processor and grind into flour.
- Combine all dry ingredients in one bowl.
- Combine all wet ingredients in another bowl.
- Pour wet ingredients into the dry ingredients and stir until just incorporated.
- Grease waffle iron with coconut oil - I use a pastry brush to lightly brush it on the hot iron.
- Cook waffles according to waffle iron instructions.
I personally like to eat these with peanut butter on top, but I’ll usually serve them to guests with a little coconut oil or Earth Balance vegan butter on top and honey or 100% maple syrup.
Have friends and family visiting this summer? Here are a few more healthy breakfast or brunch recipes that are great for groups:
Eggs Benedict + Healthy Hollandaise
Savory Cheddar + Chive Cauliflower Waffles
Vegan Pumpkin Waffles with Pumpkin “Ice Cream”
Weigh In: What’s your favorite brunch or breakfast meal? Do you have a go-to recipe you make for guests?
SHOP THE POST
Lauren @ The Bikini Experiment says:
Looks like a great recipe! My go-to for guests is an egg frittata. I think they can be made ahead of time and always present well.
Jennifer @ mindbodybride.com says:
I have never tried to make waffles before (they aren’t as popular in Australia as they are here in the states) but this recipe looks worth it! My go-to is ricotta scrambled eggs and mango, banana smoothies, it’s so simple but guests are always impressed!
Bethann says:
Oh my gahhhhdddd, could these look ANY more delicious? You are quite the chef!
Devon says:
All these breakfast dishes look delicious! I never make waffles but am a sucker for them. My “go to” dish for entertaining is Dutch Babies, also called German Pancakes. They’re a hit!
Dale Janee says:
These look so delicious Whitney and I totally agree with you every woman should have a breakfast recipe she can pull off any time for guests. I still need to work on mine, but I’ll definitely be printing this recipe. :)
xoDale
Caity @ Moi Contre La Vie says:
These look amazing – I need to try this recipe! <3
Whitney English says:
Thanks Caity! You def should – I make it about 2-3 times a week! xo
Melinda says:
Tip: add all of the dry ingredients in the blender and let the blender do the work. Also saves on having to was another dish :)
I added 2 T of maple syrup to my batter. They turned out very yummy.
I am training for a 1/2 marathon and these will be the perfect pre-run breakfast. Thank you!
Whitney English says:
Great tip! Good luck with the 1/2 marathon!!
Rokenia Wells says:
I made these and they were delicious. Now it’s my go to breakfast. Thanks for the recipe
Whitney E. RD says:
So happy to hear that! Thanks for sharing ;)