Easy weekend mornings or pull-from-the-freezer weekday ready gluten free vegan waffles? Yes please! Banana-Pecan Oat Waffles recipe is whipped up in the blender or food processor so they come together fast and easy. Oatmeal waffles anyone? 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? This gluten free vegan breakfast is so easy to make, even if you’re still half asleep. I made this waffle recipe vegan by subbing banana for egg and used nut milk instead of dairy. 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. Add extra bananas on top for banana oatmeal 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 oatmeal waffle 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 Healthy 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.
- 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
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.
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.
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.
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.
Serve with your favorite toppings.
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.
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.