Banana-Pecan Oat Waffles Recipe

Banana-Pecan Oat Waffles drizzled with maple syrup on a plate ready for sharing.

Banana-Pecan Oat Waffles Recipe

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 tips.

*Update* See update in notes below.

Course Breakfast, Brunch

Cuisine American

Keyword Eggless Waffle Recipe, Gluten Free Waffles, Oatmeal Waffles, Vegan Waffles

Total Time 30

Servings Waffles

Calories 290kcal

Author Traci York

Ingredients

1 1/2 cup (175g) Old Fashioned Rolled Oats not quick - gluten free if needed, I use Bob's Red Mill*
1 1/4 cup (305g) Plant Milk - I use 1/2 diluted homemade cashew milk
3 teaspoon Apple Cider Vinegar
1/2 cup (125g) Banana mashed (about 1 medium)
1/2 cup (55g) Pecans whole
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
3/4 teaspoon Cinnamon ground
1 teaspoon Vanilla Extract

Serve With (optional):

Fresh Berries, Butter, Jam, Pure Maple Syrup, Chocolate Drizzle, Chopped Pecans

Instructions

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.
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.
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. Blueberry compote, pumpkin butter or stewed apples are quite nice.
To Store: Cool completely, then store at room temperature in foil or in an air tight container for up to three days.
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).
To Reheat: 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.

Video

Notes

*Update* I've had a few makers comment regarding these waffles sticking even when using an oiled waffle maker. I'm not sure why this is, but if you can get your hands on Bob's Red Mill Old Fashioned Rolled Oats, these are the oats that I made and tested this recipe with - and still make regularly.

Some waffle irons require oil before baking. The waffle iron 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. Note, there is no oil added to this recipe. For more information, Food 52 has a discussion on the topic.

Nutrition