Banana Oat Waffles
These Banana Oat Waffles are vegan, gluten-free, and so easy to make. All you need is eight simple ingredients and about 10 minutes to enjoy this tasty, healthy breakfast!
No joke, I eat these vegan gluten-free waffles about 3-4 times a week. They take a mere 10 minutes to make and are so simple, healthy and delicious!
The recipe is just so darn easy that I had to make a video to prove it.
These vegan gluten-free waffles are made with eight simple ingredients – mainly oats, non-dairy milk, banana, and chia eggs. You can make them in the blender or grind your oats into flour and combine all the ingredients by hand.
I love this recipe because it is easily adaptable for any dietary needs. You can use any non-dairy milk you like — coconut, soy, almond, oat, etc. — and any “egg” you like — chia, flax, or the real thing. I prefer soy milk for added plant-based protein and I usually do a mix of both flax and chia eggs.
My favorite toppings are peanut butter, maple syrup, and bananas, but again, the sky is the limit here. You can add vegan butter, jam, coconut flakes, more seeds, berries, etc.
Between the oat flour, soy milk, and chia eggs, these waffles provide a great mix of complex carbohydrates, protein, and fat, making them an excellent choice to fuel your morning.
What’s also amazing is that this same batter can be used to make pancakes as well! I often double the batch and use half to make waffles and the other half to make pancakes. My kiddos usually prefer pancakes while my husband and I prefer waffles. This way, everyone wins and I can cook both at the same time – waffles in the waffle maker and pancakes on the stove – cutting down on cooking time.
Think soy is bad? Think again! Check out my video The Truth About Soy and Cancer >>
- 1½ cups oats
- 1¼ cup unsweetened non-dairy milk of choice
- 1 banana, extra ripe
- 1 tablespoon chia or flaxseeds
- 1 tablespoon vanilla extract
- ½ tablespoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 1 Medjool date for sweetness (optional)
- Combine all ingredients in a high-powered blender and blend until smooth.
- Cook according to waffle iron instructions, about 3-5 minutes.
**To make pancakes, simple cook on an oiled pan over medium-high heat for about 2 minutes per side. Batter does get thick after sitting a while so you will need to scoop it out to form pancakes.
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Weigh-in
: Will you try these vegan gluten-free waffles? What are your favorite waffle toppings?
jas says:
really liked your recipe. its good for health
Amanda says:
Did I miss the recipe? Or is it only in the video?
Whitney E. RD says:
It was only in the video before but I added it to the post!
Emily says:
Can you sub cassava flour instead ?
Whitney E. RD says:
I haven’t tried! Let me know how it goes if you do though!
Simone says:
Just made them and we gobbled it up! So simple and delish. Thanksss!
Mona says:
Thank you for a great recipe! Wondering would it work as pancakes? x
Whitney E. RD says:
Yes, but you may need to add a bit more milk to thin them out!
Alex says:
These are fantastic! I started with 1 3/4 cup rolled oats and blended everything up in a blender. So simple and delicious! Next time I’m making a double batch to freeze leftovers :)
Ashley Cox says:
Hello! Love your recipes (and PBJ for my 2 y/o!) and am wanting to try out this recipe since I was gifted a waffle maker! Do these do well if frozen and reheated? Thanks so much, and congrats on your baby girl!
Michelle says:
I usually make a large batch, freeze, and reheat in toaster when needed. They come out great.
Michelle says:
I usually make a 2-3x batch, freeze, and reheat in toaster when needed. They come out great.
Michelle says:
Do you think we can sub banana for apple sauce? If so, how much do you think the recipe would need?