Fluffy Gluten Free Banana Waffles (5 Minute Prep)

Have I got an easy gluten free banana waffles recipe for you! These are an absolute breeze to make in a blender. Just plop in ripe bananas, GF oats, honey, eggs, milk, oil, a few other kitchen staples and batter is done. Plus, I have great hack for making banana oat waffles extra fluffy. Check it out below.

Prep Time 5

Cook Time 15

resting time 15

Total Time 35

Servings waffles

Author Melissa Erdelac

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 or pure maple syrup
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.
4 cups old fashioned or quick cooking oats, 2 cups 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
Cover and let the batter rest at room temperature for 15 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.

Notes

Nutrition facts are based off 6 large waffles

Storing and Freezing

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. They may be reheated from frozen or quickly defrosted and re-warmed in the microwave as well.

Nutrition