These flourless waffles are soft, flavorful, and super filling. I love making them in a blender because of how quick, easy, and hands-off the process is. Alternatively, mash the ingredients together in a bowl for a chunkier texture.
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Banana Oat Waffles w/ Peanut Butter Drizzle
- 1/2 cup rolled oats, dry (2 oz)
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tbsp peanut butter, drizzled on top
- banana slices, or berries, or fruit compote
- Heat waffle iron. Lightly spray w/ oil.
- Place ingredients in a high powered blender along with 1/4 tsp salt. Blend about 30 seconds, stirring as needed.
- If not using a blender, use a fork or potato masher to mash the wet ingredients in a bowl, and then stir in the dry ingredients.
- Pour half of the batter into the center of the waffle maker. Let cook for 5-7 minutes, or until they are browned and lid can be lifted without sticking. Make a second waffle.
- To make this breakfast gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.
- How to Make a Flax Egg: “Flax eggs” are a popular substitute for regular eggs in vegan baking. Both regular eggs and flax eggs work great in these baking recipes and can be swapped out 1-for-1. To make a flax egg, mix 1 Tbsp of ground flax seed with 3 Tbsp of warm water in a small bowl and let it sit for 5 minutes to thicken. If you have an issue with flax, you can do the same thing with chia seeds to make a “chia egg.”