Flourless Banana Oat Belgian Waffles [Vegan + Gluten-Free]

Flourless Vegan Banana Oats Waffles topped with bananas and nuts.

4.92 from 12 votes

Flourless Banana Oat Belgian Waffles [Vegan + Gluten-Free]

These Flourless Vegan Banana Oats Waffles are the best, easiest gluten-free waffles for the entire family. Made right in a blender, these waffles are naturally sweetened, fluffy, thick, airy, and bursting with banana, spices, + oat flavors. The perfect breakfast or brunch dish with the perfect taste for your mornings!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Keyword: banana, breakfast, brunch, classic, dairy-free, digestion, easy, fall recipe, fluffy, gluten-free, healthy, healthy bowl, homemade, indulge, natural, oatmeal, oats, pecan, plant-based, recipe, soft, spices, sweet, traditional, vegan, waffles

Servings: Waffles

Calories: 251kcal

Author: Shanika

Ingredients

WET INGREDIENTS:

2 VERY RIPE Bananas, mashed (That's about 1-½ cups!)
1 ½ cups Almond milk + 1 tablespoon Apple Cider Vinegar (You can use your fave plant-based milk!)
2 tsps vanilla extract
3-4 Tbsps pure maple syrup (Add an additional tablespoon if more sweetness is needed!)
2 Tbsps Almond butter, organic

DRY INGREDIENTS:

4 cups Gluten-free Rolled Oats (See Notes)
2 tsps baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon sea salt
⅛ teaspoon ground all spice

OPTIONAL TOPPINGS:

Chopped pecans, toasted (See Notes!)
Banana slices
Pure Maple Syrup, for drizzle
Fresh berries

US Customary - Metric

Instructions

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

TO MAKE THE VEGAN 'BUTTERMILK':

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, until slightly 'foamy' and thickened when activated.

BLEND INGREDIENTS TOGETHER:

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

TO MAKE THE BELGIAN WAFFLES:

Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
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.
To serve–stack waffles (whole or cut), top with sliced bananas, toasted pecans, and/or drizzle with maple syrup.
Bon Appetit!

Notes

STORAGE: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
NUT BUTTER OPTIONS: You can use Peanut Butter or Pecan 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.
PECANS: In addition to using toasted pecans for topping, you can also incorporate it into your waffles if preferred. Simply add ½ cup toasted pecans in with other dry ingredients and continue remaining steps in recipe. See Recipe for Toasting Pecans.
REGULAR WAFFLES: For standard waffles (Non-Belgian style), this recipe will make more than 6 waffles.

Nutrition