What a perfect, healthy treat to serve on a cloudy summer morning. Simple ingredients, quick, healthy and sooo delicious.
Makes 3 GIANT Belgian waffles
2 cups of Oat flour (you can also reduce the oat flour and add in a serving or two of your favourite protein powder. Just make sure the dry ingredients still total 2 cups)
1 cup unsweetened vanilla almond milk
2 really ripe bananas either mashed or puréed (I like mine puréed for this)
1 egg or substitute one flax egg
1/2 tsp of cinnamon
1/2 tsp of vanilla
1 tsp baking powder
A pinch of pink Himalayan sea salt
Coconut oil to grease waffle maker or griddle if you’re making pancakes.
Preheat waffle maker.
If you don’t have one, feel free to make theses babies into pancakes. Use coconut oil or your choice of oil in either the waffle maker or pan.
Combine the oat flour and almond milk. Let this mixture sit while you purée or mash your bananas. If you choose to purée, I add a splash of almond milk to help the process.
Once the bananas are pureed add to them to your oat mixture.
Mix your egg well, and then fold it into the oat mixture. Depending on your oat flour you may need to add a little bit more if your waffle batter looks too watery.
To the oat mixture add the cinnamon, vanilla, salt and baking powder and mix just until combined.
Here is your opportunity to add in some chocolate chips, walnuts, pecans, raisins or whatever add-ins you want!
If your waffle maker is ready to go start making your first waffles (don’t forget to melt a little coconut oil first! Oat flour is dense and sticky) I also find when using oat flour the waffles take a little bit longer to cook.
When finished top with nutbutter, maple syrup, more bananas or any other fruit!
These waffles also freeze really well. Make sure to let them cool completely before packing them away, in a ziplock bag or glass Tupperware. To reheat I take them out the night before and put them in the fridge and then straight into the toaster. Fast and easy breakfast!
Emma and Hudson