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Vegan + GF Banana SunButter Oat Waffles
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5 from 7 votes

Vegan + GF Banana SunButter Oat Waffles

These Vegan + Gluten-Free Banana SunButter Oat Waffles are a great way to kick start your day. Made right in a blender, these Gluten-Free waffles are naturally sweetened, fluffy, thick, airy, and full of flavor including the nuttiness from the SunButter. The perfect breakfast or brunch dish for the entire family.
Course Breakfast, Brunch
Keyword banana, breakfast, brunch, dairy-free, gluten-free, healthy, oatmeal, oats, sunbutter, vegan, waffles
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 Belgian Waffles
Author Shanika | Orchids + Sweet Tea


Wet Ingredients:

  • 2 medium Bananas, sliced
  • 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 SunButter, Creamy version

Dry Ingredients:

  • 4 cups Gluten-free Rolled Oats
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 2 Tbsps ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt


  • sliced strawberries
  • SunButter
  • pure maple syrup


  • Preheat your waffle maker to desired setting–medium-high heat worked for me!
  • 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.
  • 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.
  • Next, spoon batter into your waffle maker (1/4 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, pecans, and drizzle with maple syrup.
  • Bon appetite!


SUNBUTTER OPTIONS: I chose to use the Creamy SunButter, however, you can feel free to use the Crunchy, Sugar-Free, or any other flavor of SunButter desired.
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.
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.