I’ve always loved waffles. Growing up, my parents would take us out on Saturday afternoons to these fancy restaurants where they served waffles for you on the spot. I would line up with my dad as he asked the chef to make a waffle for him, for me and my sister. We would watch fixated as the chef gracefully poured a ladle of batter into the waffle and close it. Whilst we were waiting, we would spend 5 minutes discussing what toppings to put on – from maple syrup to nut butters to jams. They even had colorful sprinkles, gummy bears, oreos, nuts and everything you can possible imagine. This was serious business because having the perfect waffle combinations made a huge difference. I remember watching my dad simply pouring on maple syrup, peanut butter and caramelized almonds whilst my sister and I piled ours high with chocolate and everything else. I sat down watching at my dad’s waffle suspiciously. He caught my gaze and sliced a small piece, waving it in front of my face telling me to try it. I was weary but I opened my mouth obediently.
To say the least, it was absolutely delicious. Even better than my one that had tons of chocolate sauce. To this day, it is still one of my favorite combinations ever.
Fast forward 10 years later, I remember getting text message from a friend, they were having a waffle party. She asked if I could make some gluten free waffles for the party. I remember thinking, “Oh goodness” I’ve never made waffles in my life!” The only ones I ever had was at those fancy restaurants, how was I ever going to measure up?
I quickly opened my laptop and started googling easy waffles. I only had about 24 hours to make it and without a car I wasn’t able to make to the grocery store between my classes, I needed to use whatever I had on in the pantry. With some research done and a limited pantry, I quickly threw a waffle batter together. I was in so much rush I didn’t even get to taste it before I brought it to the party (which isprobably not the best idea), but heck – guess what? Everyone liked my “gluten free” “dairy free” waffles better than the pre-mix ones you buy in the store. I chuckled at the irony of literally how little time I put into this.
After successfully making this recipe, I made it a couple more times for safety measures. My sister loves it – she puts peanut butter and jam on her waffles (the classic). I even made some for my boyfriend who had it for dinner. I mean why not right? Dessert for dinner, packed full of fibre and carbs.
So if you’re struggling to feed a host of people or even just your family throw this in the blender and have some waffles. I didn’t have sliced almonds on hand but I must say if you ever have a chance to try maple syrup, peanut butter and caramelized almonds – that is heaven on a plate.
Ingredients need are super simple, everything you probably have in your pantry!
I don’t own any gluten free all purpose flour mix or pancake mix at home. Not only is it more expensive, but there is a lot of gums, starches added to it which I don’t like. All you need is some oats, banana, milk, eggs and a few extra things to make thing flavorful and fluffy and voila ~ you have an easy waffle batter. What I love about this recipe is that it is naturally sweetened (with no added sugar) and tastes pretty phenomenal just as it is.
Don’t Have a Waffle machine?
These also make for a great pancake batter! Make small pancakes by pouring 1/4 cup portions into a hot frying pan and cook them! These pancakes taste absolutely amazing!
- 1.5 cups oats/oat flour (gluten-free, if needed)
- 1 tsp baking powder
- 1 medium banana (118g)
- 2 eggs
- 1 tsp vanilla
- 1 cup almond milk
- Toppngs: Peanut Butter, Jam, Fruit, Sesame Seeds
- Place oats into a blender and blitz till fine to form a flour.
- Mix in the baking powder.
- Add in banana, eggs, vanilla and almond milk, pulsed in a blender to get a smooth batter
- Heat up your waffle iron. Spray with avocado oil/olive oil.
- Pour ⅓ cup of the batter. Close and cooke for about 2-3 minutes.
- Remove and cool.
- Garnish with toppings of your choice
- (Freezer ICE CUBE option: Pour batter into an ice cube tray. Add toppings of choice and freeze overnight. When ready to eat, pop out batter cubes, place cubes on a pan, and cover with a lid to cook.)
This is amazing and so easy to make!
One of my favorite breakfast foods! I love this!