These banana oatmeal waffles are crispy and fluffy, yet also healthy & easy to make! A really great filling breakfast to kick start your day.
Hi friends! Today I have an awesome guest blogger recipe for you from a wonderful blogger I met right before my maternity leave. Meesha is jumping in today to share a recipe I knew you guys would love, banana oatmeal waffles!
Hello everyone, I am Meesha, a food blogger, recipe developer, and owner of the site My Plantiful Cooking. I really love making and developing vegan recipes that are easy, healthy yet are also delicious too. 😉 Growing up as a Malaysian Chinese, I am really fortunate to have had the opportunity to experience different cuisine from almost all around the world since a young age. I am super passionate about cooking at a very young age and had spent countless hours helping my mom out in the kitchen!
Since going vegan 4 years ago, my biggest joy is to experiment in the kitchen to veganise some of my childhood favorite dishes! I primarily focus on creating healthy, plant-powered recipes without compromising on taste. As a foodie myself, you will find recipes that are flavorful and bold in flavors, but with a healthier twist. Expect to find everything from Chinese inspired sweet and sour chickpeas to western foods like this vegan marinara sauce. Most of them are also incredibly easy to make, and only require a handful of easily accessible ingredients. Lately, I am on a huge waffle kick and these banana oatmeal waffles satisfy my cravings every time! They are puffy, crispy, and seriously so good. The best part is, 30 minutes and a few simple ingredients is all you need to make them.
Oh, and did I mentioned that they are freezable too ?! So do double or triple this recipe so that you will have breakfast ready to go on busy weekday mornings!
What you will need
Notes / Substitutions
• Make this gluten-free by using certified gluten-free oats.
• Make sure to use ripe and spotty banana as it will be the main sweetener in this recipe.
• Any kind of plant milk ( soy milk, oat milk, almond milk etc. ) can be used. You can even use regular milk if not vegan.
How to make
Preheat and grease waffle iron.
In a bowl, mash the banana until smooth. It is ok to have a few small chunks left.
Add in milk and apple cider vinegar. Mix well.
Next, stir in oat flour, cornstarch, and baking powder. Mix until everything is well incorporated.
Pour waffle batter into waffle iron according to manufacturer’s instructions. Cook, until the indicator light is on, or until steam, has stop seeping out from the maker.
Transfer the cooked waffles to a cooling rack immediately. Then, repeat the same process until batter is used up.
Serve it with some maple syrup or peanut butter, then enjoy!
- Do read the instruction manual of your waffle maker before using it. Every waffle maker is different and operates differently, hence it is highly recommended that you read that manual, especially if it’s a new one!
- Do not open the lid of your waffle iron too early to avoid waffles from splitting into two.
- If your waffle maker does not have a “doneness” indicator, using the steam is your best bet. When steam stops seeping out from the sides, the waffle should be ready!
- Transfer cooked waffles on a cooling rack immediately. This will help prevent them from turning soggy.
- If you prefer your oat flour waffles to be extra crispy, bake them in the oven for 8-10 minutes on 300 F, or until they are crisp.
- Leftover waffles can be frozen for up to 3 months. To do so, let them cool down completely, then transfer them into zip-top bags or seal containers, placing a layer of wax paper in between every waffle to prevent them from sticking together.
- You can reheat frozen waffles either in the oven at 300 F for 10-12 minutes, or in a toaster.
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Banana Oatmeal Waffles
- Preheat and grease your waffle maker. Set it aside.
- In a bowl, mash the banana until smooth. Add in almond milk and apple cider vinegar. Mix well. Next, add in cornstarch, oat flour, and baking powder. Mix until everything is well incorporated.
- Pour batter into the waffle maker. I am using ¾ cup of batter per waffle, but the amount may vary for a different waffle iron.
- Transfer cooked waffles onto a cooling tray immediately. Serve and enjoy !