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

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 tips. 
Course Breakfast, Brunch
Cuisine American
Keyword Eggless Waffle Recipe, Gluten Free Waffles, Oatmeal Waffles, Vegan Waffles
Total Time 30 minutes
Servings 8 Waffles
Calories 290kcal
Author Traci York | Vanilla And Bean


  • 1 1/2 C (175g) Old Fashioned 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 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. 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. 


Calories: 290kcal | Carbohydrates: 36g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 180mg | Potassium: 337mg | Fiber: 6g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 1.5mg | Calcium: 63mg | Iron: 2.3mg