Name: Banana Oat Waffles w/ Peanut Butter Drizzle
Prep time: 10 min
Cook time: 10 min
Ingredients: 1/2 cup rolled oats (dry (2 oz)); 1 tsp baking powder; 1 tsp vanilla; 1 tsp cinnamon; 1 banana (4 oz); 1 tbsp ground flax seeds (or 1 regular egg if not vegan); 1/4 cup peanut butter (2 oz); 1/4 cup plant based milk (2 oz); 1 tbsp peanut butter (drizzled on top); banana slices (or berries, or fruit compote)

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

These flourless waffles are soft, flavorful, and super filling.

5 from 1 vote

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Active Time: 10 minutes

Inactive Time: 10 minutes

Servings 2

Ingredients

Dry Ingredients

1/2 cup rolled oats, dry (2 oz)
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon

Wet Ingredients

1 banana, 4 oz
1 tbsp ground flax seeds, or 1 regular egg if not vegan
1/4 cup peanut butter, 2 oz
1/4 cup plant based milk, 2 oz

Toppings

1 tbsp peanut butter, drizzled on top
banana slices, or berries, or fruit compote

Instructions

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.

Notes

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.”

Nutrition Information

Calories: 738kcal (37%)Carbohydrates: 61g (20%)Protein: 29g (58%)Fat: 47g (72%)Saturated Fat: 10g (63%)Trans Fat: 1gCholesterol: 82mg (27%)Sodium: 656mg (29%)Potassium: 1158mg (33%)Fiber: 11g (46%)Sugar: 24g (27%)Vitamin A: 431IU (9%)Vitamin C: 15mg (18%)Calcium: 280mg (28%)Iron: 4mg (22%)

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