Gluten free alternative that tastes great and is easy to make.
Ingredients
Equipment
Method
- Preheat the waffle iron: Turn on your waffle maker to medium-high heat so it gets fully hot while you prepare the batter.
- Blend the batter: Add the oats, bananas, eggs, milk, melted butter/oil, baking powder, vanilla, cinnamon, and salt to the blender. Blend on high for 45–60 seconds until completely smooth and creamy.
- Rest the batter: Let the batter sit in the blender jar for 3 to 5 minutes. The oats will absorb moisture, thickening the mixture so it holds its shape on the waffle grid.
- Grease well: Brush or spray both the top and bottom plates of the waffle iron generously with oil or melted butter right before adding the batter.
- Cook: Pour about ⅓ to ½ cup of batter (depending on your iron’s size) into the center, spreading slightly toward the edges. Close the lid and cook for 4 to 6 minutes.
- Check for doneness: Wait until steam stops billowing heavily from the sides before opening. The waffle should be deep golden brown and release easily.
- Serve immediately: Transfer to a wire rack (or directly to plates) to keep the crust crisp. Serve with fresh berries, sliced bananas, toasted pecans, and pure maple syrup.
Notes
For extra protein:
- Add Protein Powder (+15–25g protein): Add 1 scoop (approx. 30g) of vanilla or unflavored whey, casein, or plant protein powder to the blender. Because protein powder absorbs liquid, add 2 to 3 extra tablespoons of milk so the batter does not become overly thick or dry.
- Substitute Milk with Plain Greek Yogurt (+10–12g protein): Replace the ½ cup of liquid milk with ½ cup of plain non-fat or whole Greek yogurt. Greek yogurt blends smoothly into oat batter and keeps the interior tender while boosting protein.