Oat Flour Banana Waffles
Tender, naturally sweet waffles made with oat flour and mashed banana, requiring no refined sugar. The oats provide a subtle nutty flavor and hearty texture, while ripe banana binds the batter and adds moisture. Quick to mix and cook, these waffles are a wholesome breakfast that works for weekday mornings or weekend brunch.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Makes
- 8 to 10 waffles (depending on waffle iron size)
Steps
Before you start
- Preheat your waffle iron for at least 2 minutes until it reaches medium-high heat and the indicator light shows ready.
- Have all ingredients at room temperature for a smooth, well-combined batter.
- Use ripe bananas with brown speckles on the skin—they are sweeter and blend more easily.
Combine dry ingredients
- In a large mixing bowl, whisk together 2 cups (240 g) oat flour, 2 teaspoons (8 g) baking powder, ½ teaspoon (3 g) salt, and ½ teaspoon (1 g) cinnamon if using.
- Whisk for about 10 seconds to aerate and distribute the leavening agent evenly.
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Ready when: Dry ingredients are evenly combined with no visible clumps
Tip: Whisking the dry mixture prevents dense pockets of oat flour in your waffles.
Blend wet ingredients
- In a small mixing bowl, combine 2 mashed bananas (240 g), 2 large eggs (room temperature), 1.25 cups (300 ml) whole milk, 1 teaspoon (5 ml) vanilla extract, and 3 tablespoons (45 g) melted, slightly cooled butter.
- Whisk vigorously for 30 seconds until the mixture is smooth and the banana is fully incorporated—no lumps of fruit should remain.
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Ready when: Wet mixture is uniform, creamy, and pale tan in color with no visible banana chunks
Tip: Vigorous whisking helps emulsify the banana and eggs, creating a tender, light crumb.
Make the batter
- Pour the wet mixture into the bowl with the dry ingredients.
- Gently fold together with a spatula or whisk, stirring just until the dry flour disappears.
- Do not overmix; a few small lumps are fine.
- The batter will be thick but pourable.
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Ready when: No streaks of dry flour remain; batter resembles thick pancake batter
Tip: Overmixing oat flour toughens waffles; stop folding as soon as the dry flour is absorbed.
Cook the waffles
- Lightly coat the preheated waffle iron grid with nonstick spray or butter.
- Pour about ½ to ¾ cup (120–180 ml) of batter into the center of the iron—the amount depends on your waffle iron size.
- Close the lid gently and cook over medium-high heat until the steam stops rising from the edges and the waffle is golden brown and crispy on the outside, about 3 to 4 minutes.
- Carefully remove with a fork and set on a plate.
- Repeat with remaining batter, spraying the iron lightly before each waffle to prevent sticking.
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Ready when: Waffles are deep golden brown, crispy on the outside, and steam has stopped rising from the seams
Tip: Don't peek or lift the lid too early; waffles need a few minutes to set and crisp up. Use medium-high heat to prevent the outside from burning before the inside cooks through.
Good to know
Tips
- Ripe bananas are essential—they should have brown speckles and yield easily to pressure. Green or yellow bananas are starchy and will not blend smoothly or provide enough sweetness.
- For crispy-edged waffles, don't close the waffle iron lid too hard; gentle pressure allows even cooking. If the lid has a lock mechanism, engage it loosely.
- If your waffle iron heats unevenly, rotate batter around the grid halfway through cooking to ensure even browning.
- Serve warm with Greek yogurt, fresh berries, a drizzle of maple syrup, or almond butter. These waffles pair well with a dollop of whipped cream and sliced banana on top.
Make ahead
Batter can be refrigerated in an airtight container for up to 24 hours. Cooked waffles can be frozen in a single layer on a baking sheet for 2 hours, then transferred to a freezer bag for up to 2 weeks. Reheat frozen waffles in a toaster or 350°F (175°C) oven for 4–5 minutes.
Storage & reheating
Store cooked waffles in an airtight container at room temperature for up to 2 days (they will soften slightly). Refrigerate leftovers for up to 4 days. To reheat, place on a baking sheet in a 300°F (150°C) oven for 5 minutes to re-crisp, or use a toaster. Frozen waffles keep for 2 weeks; thaw and reheat as described above.
Substitutions
- whole milk → unsweetened almond milk, coconut milk, or any plant-based milk. Use the same volume. Dairy-free waffles will be slightly less rich but still tender. Avoid very thin milk alternatives (like rice milk), which may make the batter too runny.
- oat flour → 1½ cups (180 g) old-fashioned rolled oats blended into flour in a food processor or blender, plus ½ cup (60 g) all-purpose flour. Blending oats into flour yourself produces a coarser texture than store-bought oat flour but works well. Mix until mostly fine; a few larger oat pieces add nice texture.
- very ripe bananas → 1 cup (240 g) unsweetened applesauce or plain yogurt plus 1 tablespoon honey or maple syrup. Applesauce keeps the waffles moist and tender; add 1 teaspoon vanilla and reduce milk to 1 cup (240 ml) if using applesauce. Yogurt creates a tangier, slightly denser waffle.
- large eggs → ½ cup (120 ml) unsweetened applesauce or 2 tablespoons ground flaxseed mixed with 6 tablespoons water. Egg substitutes work for binding but reduce rise slightly; the waffles will be denser. Both options are vegan.
