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Flourless Vegan Banana Oats Waffles
5 from 9 votes

Flourless Vegan Banana Oats Waffles

These Flourless Vegan Banana Oats Waffles are everything that one's heart desires. Made right in a blender, these Gluten-Free waffles are naturally sweetened, fluffy, thick, airy, and full of flavor. The perfect breakfast or brunch dish with the perfect taste for your mornings!

Course: Breakfast, Brunch
Keyword banana, breakfast, brunch, dairy-free, gluten-free, healthy, oatmeal, oats, pecan, vegan, waffles
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 Belgian waffles
Creator Shanika | Orchids + Sweet Tea


Wet Ingredients:

  • 1 cup mashed Bananas (That's about 2 medium ones!)
  • 1 1/2 cups Almond milk + 1 Tbsp Apple Cider Vinegar
  • 2 tsps vanilla extract
  • 4 Tbsps pure maple syrup (Add an additional Tbsp if more sweetness is needed!)
  • 2 Tbsps Almond butter (I used Justin's)

Dry Ingredients:

  • 4 cups Gluten-free Rolled Oats (I used Bob's Red Mill)
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 2 Tbsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt


  • Pecans, chopped (See Notes)
  • 1 medium Banana, sliced


  1. Preheat your waffle maker to desired setting–medium-high heat worked for me!

  2. In a measuring cup or small bowl, add the Almond milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.

  3. Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.

  4. Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.

  5. Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.

  6. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.

  7. To serve–stack waffles (whole or cut), top with sliced bananas, pecans, and drizzle with maple syrup.

  8. Bon Appetite!

Tips | Notes:

NUT BUTTER OPTIONS: You can use Peanut Butter instead of Almond Butter if desired. Any smooth nut butter works as long as it's Vegan-approved!

OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.

MILK: You can use any non-dairy milk for this recipe. I love using Califia Farm's Oats + Roasted Almonds Milk, however, you can use Soy, regular Almond, Macadamia, Coconut, etc.

PECANS: In addition to using toasted pecans for topping, you can also incorporate it into your waffles if preferred. Simply add 1/2 cup toasted pecans in with other dry ingredients and continue remaining steps in recipe. See Recipe for Toasting Pecans.

STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen for up to 2 months. To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.

REGULAR WAFFLES: For standard waffles (Non-Belgian style), this recipe will make more than 6 waffles.