Easy gluten free waffles are a breeze to make in the blender! Just throw together simple ingredients such as, oatmeal, bananas, and honey, and you’ll be diving into healthy, flourless gluten free belgian waffles in no time!
Ingredients Needed
- Oatmeal – Use either old fashioned oats or quick cooking. Gluten free certified oats are best to make sure they haven’t been cross-contaminated during processing.
- Ripe bananas
- Honey
- Coconut oil or vegetable oil – Adding additional fat to the batter transforms these from flourless pancakes into waffles!
- Eggs – For a vegan recipe, omit the eggs
- Milk – For dairy free waffles, use your favorite non-dairy milk
- Cinnamon
- Vanilla extract
- Baking powder
How To Make Gluten Free Waffles From Scratch
Make a batch of gluten free belgian waffle batter in no time! Simply add all the ingredients to a blender, food processor, or bowl, if using an immersion blender.
Blend until the oats are finally ground and bananas are smooth. Let the batter rest while the iron heats up, pour, and cook!
Trick for making waffles extra fluffy!
There are a couple tricks to making gluten free flourless waffles extra fluffy. First, let the batter sit for 20-30 minutes before cooking. This gives time for the oatmeal to soften and hydrate. Otherwise, the waffles will be dense with a more rustic, hearty texture.
Secondly, if you want to go the extra mile, separate the egg whites from the yolks. Blend the yolks with all the other ingredients, but beat the egg whites separately until they are stiff.
Transfer the blended banana oatmeal batter to a bowl and gently fold in the egg whites. Yes, it’s a couple extra steps and bowls, but you’ll have mind-blowing fluffy gluten free waffles to devour!
Frequently Asked Questions:
Are gluten free waffles healthy?
Yes! These gluten free banana waffles are flourless, contain whole grain oats, and no refined sugar. They are naturally sweetened with honey and have easy adaptations to make them dairy free or vegan as well.
What kind of oats should I use?
This recipe can be made with either old fashioned oats or quick cooking oatmeal. However, to make sure the waffles are truly gluten free, use certified gluten free oats, such as Bob’s Red Mill brand.
How to store and freeze
To keep the waffles warm while cooking, place cooked waffles on a baking sheet in 200ºF oven. Store cooled leftover waffles in the refrigerator for one week, or freeze up to 3 months.
Rewarm waffles by laying them on a baking sheet and heating for 10 minutes in an 350ºF oven. Gluten free waffles may be reheated from frozen or quickly defrosted and re-warmed in the microwave as well.
What equipment do I need?
Easy gluten free waffles recipe requires a blender, food processor, or immersion blender to process the oats, essentially turning them into oat flour, as the ingredients are blended together.
Of course, you will also need a waffle iron. Any size or model will do. The batter makes enough for 7-8 large belgian waffles or more smaller-sized waffles.
Why let the batter rest?
Just like the flourless pancakes recipe, the batter needs a little resting time for the oats to soften and hydrate, making the waffles light and fluffy. If the resting time is skipped the waffles will be denser, with a rustic texture.
Can this recipe be made dairy free or vegan?
Yes! To make gluten free waffles dairy free simply swap out the milk with any non-dairy version. To make them vegan as well, omit the eggs from the recipe. The waffles will still taste just as good, but they may be more delicate.
How to serve
Top waffles with chopped pecans, waffles, sliced bananas, or fresh berries. Don’t forget to pour on some pure maple syrup or, better yet, make this quick blueberry syrup.
For a on-the-run breakfast, slather with peanut butter, banana slices, nutella, nuts, coconut, or dried fruits.
More Gluten Free Breakfast Recipes
- Almond Flour Pancakes
- Banana Baked Oatmeal
- Breakfast Egg Muffins
- Fluffy Gluten Free Banana Muffins
- Gluten Free Cheese Scones
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Gluten Free Waffles
Ingredients
- 4 cups old fashioned or quick cooking oats use certified gluten free for GF
- 2 cups milk, or non-dairy milk
- 2 large ripe bananas
- 2 large eggs
- 4 tablespoons coconut oil or vegetable oil
- 4 tablespoons honey
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Place all ingredients in a blender, food processor, or large bowl if using an immersion blender. Blend until oats are finely ground and there are no chunks of bananas, about 1 minute.
- Cover and let the batter rest at room temperature for 20-30 minutes to allow the oats time to hydrate and soften. Towards the end of resting time, heat the waffle iron.
- Spray the hot waffle iron with non-stick cooking spray and pour in enough batter to almost fill the tray. Cook until golden brown and then transfer to a cooling rack or 200°F oven. Serve with maple syrup or homemade blueberry syrup.
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Equipment Needed
Recipe Notes
Making waffles extra fluffy
If you want to go the extra mile, separate the egg whites from the yolks. Blend the yolks with all the other ingredients, but beat the egg whites separately until they are stiff. Transfer the blended banana oatmeal batter to a bowl and gently fold in the egg whites. Yes, it's a couple extra steps and bowls, but you'll have mind-blowing fluffy gluten free waffles to devour!How to store and freeze
To keep the waffles warm while cooking, place cooked waffles on a baking sheet in 200ºF oven. Store cooled leftover waffles in the refrigerator for one week, or freeze up to 3 months. Rewarm waffles by laying them on a baking sheet and heating for 10 minutes in an 350ºF oven. Gluten free waffles may be reheated from frozen or quickly defrosted and re-warmed in the microwave as well.Can this recipe be made dairy free or vegan?
Yes! To make gluten free waffles dairy free simply swap out the milk with any non-dairy version. To make them vegan as well, omit the eggs from the recipe. The waffles will still taste just as good, but they may be more delicate.Nutrition
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Becci (Rebecca N.) Smith says
I’m sure these are very good. The friend of mine who needs gluten-free food, which is why I sometimes bake/cook this way, cannot eat oats. Not even “gluten-free” ones. There’s something similar to gluten in the oats them selves which his system doesn’t like. 😐🤷🏼♀️🙃🙂
Melissa says
Hi Becci,
Yes, I have heard some gluten free people cannot tolerate oats as well. I would really struggle with that because I eat something oat based every morning!
Best,
Melissa