Easy weekend mornings or pull-from-the-freezer weekday ready vegan waffles? Yes please! Banana-Pecan Oat Waffles recipe is whipped up in the blender or food processor so they come together fast. Hooray! vegan + gluten free
I love waffles.
I’m obsessed with waffles. Savory, or sweet… gimme waffles and I’m a happy girl.
But I’ve tempered my love affair in the past because I didn’t want all the white flour for breakfast. I’d rather save that for cake. Then I started playing with oat flour (because gluten free waffles!). Shortly after that, I learned how to make oat flour using a blender, then in a food processor. Either can be used!
When I discovered I could make waffles with oat flour I flipped out! Pancakes are next.
Banana-Pecan Oat Waffles are like eating a bowl of oatmeal in waffle form; oatmeal waffles anyone? But they’re so easy to make, even if you’re still half asleep. Simply toss all the ingredients into the work-bowl or pitcher, blend then bake in a waffle iron.
Lightly crisp on the outside, fluffy on the inside with all those nooks to fill with warm maple syrup and your favorite toppings. I made this waffle recipe by subbing banana sans egg and used nut milk instead of dairy. Add extra bananas on top for banana waffles or fresh berries when in season!
A Few Recipe Notes:
- Blender or food processor – either will work for this oatmeal waffle recipe. The food processor leaves the batter chunkier than the blender, but the results after baking are delicious! I’ve included details on how to process the ingredients using either machine in the recipe.
- For gluten free waffles, use gluten free certified oats. I like Bob’s Red Mill.
- Banana-Pecan Oat Waffles are freezer friendly. Simply cool the waffles completely, stack one on top of the other, slide into a storage container then freeze for up to two weeks. They can be toasted from freezer to toaster (I use a toaster oven).
- If local berries are not in season, opt to top waffles with jam or extra bananas for banana waffles. My favorite jams for these are strawberry and raspberry.
- This recipe is versatile: I’ve used walnuts in place of the pecans, tossed in a handful of mini chocolate chips or frozen blueberries (after blending) all with good results.
- Some waffle irons require oil before baking. The one I use (and loooove) does not – it has a non stick surface. To reduce the chance of sticking waffles (other than using a nonstick waffle maker), make sure the waffle iron is fully preheated before adding the batter, oil or butter the iron throughly and no peeking before they’re done baking. If anything, give the owners manual a once over to see the particular needs of your iron. Food 52 has a discussion on the topic. And note, there is no oil added to this recipe.
More Waffle Recipes to Love:
- Overnight Sourdough Spelt Waffles – from Occasionally Eggs
- Chocolate Buttermilk Belgian Waffles – from Kitchen Confidant
- Flourless Vegan Banana Bread Waffles – from Making Thyme for Health
- Savory Waffles with Roasted Broccoli and Cauliflower – from Floating Kitchen
Banana-Pecan Oat Waffles
Easy weekend mornings or pull-from-the-freezer weekday ready? Yes please! Banana-Pecan Oat Waffles are whipped up in the blender or food processor so they come together fast. Hooray! vegan + gluten free *Be sure to read additional notes above (in the blog post) for more information.
Ingredients
- 1 1/2 C (175g) Old Fashioned Thick Rolled Oats not quick - gluten free if needed
- 1 1/4 C (305g) Nut Milk - I use 1/2 diluted homemade cashew milk
- 3 tsp Apple Cider Vinegar
- 1/2 C (125g) Banana mashed (about 1 medium)
- 1/2 C (55g) Pecans whole
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 3/4 tsp Cinnamon ground
- 1 tsp Vanilla Extract
Serve With (optional):
- Fresh Berries, Butter, Jam, Pure Maple Syrup, Chocolate Drizzle, Chopped Pecans
Instructions
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Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 150F (66C) and place a sheet pan in the oven.
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A. For the Blender (I use VitaMix): To the blender container add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Blend for one minute on medium to medium high. The batter will be thick and completely smooth.
OR
B. For the Food Processor: To the work bowl add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Whirl for 3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.
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Scoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 6-7 minutes to bake. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.
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Serve with your favorite toppings.
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To Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another - freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped).
From the Freezer: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.
Recipe Notes
Some waffle irons require oil before baking. The one I use (and loooove) does not - it has a non stick surface. To reduce the chance of sticking waffles (other than using a nonstick waffle maker), make sure the waffle iron is fully preheated before adding the batter, oil or butter the iron throughly and no peeking before they're done baking. If concerned, give your owners manual a once over to see the particular needs of your iron. Note, there is no oil added to this recipe. For more information, Food 52 has a discussion on the topic.
OMG. These were amazing. My husband (who rarely comments on a recipe) declared this one a keeper. I got 5 waffles with my Cuisinart waffle iron so I’ll have some to freeze. Thanks for such a great way to eat oats.
So happy to read your note, Marilyn… and hooray for leftover waffles!
This looks amazing!
I will definitly try them out!
Nice to discover your blog!
Thank you for stopping by Annelies!
Oh I love oatmeal and waffles (such a carb girl!!) so I especially adore these! I bet the bananas and pecans give such a nice flavor to them. :) Such beautiful inviting photos as always- what a great syrup shot!
I’m SO with you, Emily… I love pecans and how they lend a sweet/nutty flavor to these easy waffles!
I love that this recipe does not have oil, or butter and is vegan and so healthy for you! I love waffles too for breakfast, but I use butter and eggs and sugar in it :(. I need to try your recipe for healthy waffles :)
Not that those are bad things – and in moderation for me – but I wanted to create a waffle that everyone could enjoy! Hooray! I think you’d love these Amisha! xo
You know I’m a huge fan of blender waffles! My banana bread waffles are very similar to these and they’re my favorite. You can’t beat how easy they are. Love the idea to add pecans too!
OMGeee easy indeed! And I’m a big fan right there with ya, Sarah! I fussed and tweaked over this recipe for months before I got it just where I wanted it and in the end, the pecans won my heart! I love them too!
I had a banana waiting to be used! Just made these, I got a hoot & a holler from the other room after they were delivered! Delicious! Will definitely make these again, thank you.
Love it, Nicola! Thank you for your note! lol :D
These look like the perfect Sunday morning pancakes. I love how you’ve added oats for nutrition and they are gluten free. Cheers!
Hooray for oats! I’m so impressed with oat flour… and am trying all sorts of new things with it. Thank you Karen!
Aw thanks so much for linking to my sourdough waffles, Traci! These look so good, I can’t wait to try – I’m a bit late for this weekend but they’re on my list for next Sunday. Graham doesn’t consider breakfast to have happened unless porridge is involved, so maybe this is a good compromise ;)
I hope you and Graham love em! Easy cleanup and leftovers…. the weekend is lookin good! xo
I love these waffles, Traci! What a treat for the weekend! :)
Thank you Laura!
I came home from work ravenous today and mixed these up. So easy to mix together in the food processor and I fried them like pancakes for an even quicker version. So delicious and nutritious! Thanks for the inspiration
I loved reading your note Hannah! Thank you for sharing your pancake tip with us! I can’t wait to give it a go!
Waffles in the blender! How easy is that. Love that these don’t have eggs and are packed with nuts – perfect weekend breakfast, Traci. Now I just have to buy myself a waffle maker!
Oh these are such a treat, Geraldine! You know, Hannah (commentor just after you) fried them like pancakes and they worked! I’ve not tried it yet, but I will be next time I whip em up! lol!
I made these waffles this morning and they are amazingly delicious and so easy to prepare! The buttermilk hack is one of my favorite tricks and it takes these waffles to the next level. I love using oats as a base because I always have them on hand. The cinnamon highlights the banana flavor perfectly. This is one of my new weekend breakfast go-tos! Thank you, Traci!
Ohhh yeah! I saw your gorgeous capture on Instagram Kristin and instantly wanted to whip up another batch! I love the cinnamon in these too. The house smells sooo good while their baking! Thank you for your note, Kristin! SO happy you enjoy them!
Glad to find the oat milk version waffles. Thank you very much for sharing and enjoy the weekend !
I hope you enjoy the recipe!
Oh my! These sound fab! I just love stashing my freezer with waffles for easy (but still awesome!) breakfasts! Love the banana-pecan combo. Can’t be beat!
Right? They’re perfect for weekday mornings… effortless! Pecans always have my heart first… xo
Traci, these look magical!! I’ve recently discovered Oat Milk and a whole new world has opened for me. I can’t wait to try these soon completely guilt free!
Hi Aimee! Thank you so much! You know, I’ve pretty much stuck to my regular homemade cashew milk for so long, and after giving up on Almond or Hazelnut milk, I’ve not tried anything else. I’ll have to give oat a try. I bet it is SO creamy!
The next time our son Nicholas comes home, he’s getting a bowl of oatmeal in waffle form! He will love these as much as I will! Thanks for sharing, my friend! xo
I love it, Annie! I hope you and Nicholas love them! xo
Oh boy do I LOVE waffles too Traci! And you know my love for pecans!! Perfect that you’ve replaced the white flour and used oats! Genius! I can’t wait to give these a try. I’m always dying to break out my waffle iron! Happy weekend and thanks for sharing!
OMGeee pecan everything Mary Ann! I love them too! The waffle iron has been working overtime around here lately :D
I love waffles too, and these sound simply delicious, I love the whole make your own oat flour, and the fact that these are freezer friendly…makes this recipe a big winner :)
I’m SO with you Albert! Weekend easy is the best!