These healthy gluten free waffles are a breakfast delight of light and fluffy waffles cooked to golden brown perfection. These waffles are made with a combination of oats, almond milk, banana and eggs all easily whipped up in the blender. Don’t forget to make extra, so you can eat healthy waffles all week! This banana oat waffle recipe is about to become a staple in your house!
2cupsold fashioned rolled oats,gluten free as needed
1cupunsweetened vanilla almond milk or other milk product
1 1/2teaspoonspure vanilla extract
1medium ripe banana
1packet stevia or other preferred sweetener (optional)
Optional toppings: almond/peanut butter, coconut butter, coconut oil, honey, maple syrup and/or fresh fruit
Preheat waffle iron and spray with cooking spray.
Blend all ingredients in a blender until almost smooth.
Pour about 3/4 cup batter onto waffle iron. Allow waffle to cook. I cook mine on the highest setting and a little longer from when the waffle iron goes off, so the waffles are a little crispier, otherwise these will be very soft waffles.
Continue with the rest of the batter. Depending on the size of your waffle iron, recipe should make about 4 waffles. Enjoy with your favorite toppings!
Leftovers: These waffles will keep well in the fridge for up to 4 days or in the freezer for up to 2 months. To keep waffles in the refrigerator, store them in an airtight container. To store waffles in the freezer, wrap them individually in plastic wrap, then place all the wrapped waffles in a large freezer bag.Reheating: For best results, reheat waffles in the toaster oven. The waffles will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time. I find that with my toaster oven, a refrigerated waffle needs to toast for 5 minutes, and a frozen waffle will cook in 7 minutes.For 21 Day Fix meal plan, 1 waffle (without toppings) counts as 1 yellow and 1/2 purple.Photos by Sasha at Eat Love Eats.