All hail the glorious gluten free banana waffles! Crispy on the outside and soft in the middle, these waffles are truly scrumptious. They’re so quick to throw together which makes them perfect for any last minute brunch plans you have with friends and family. Like most of my recipes, these waffles are made with ingredients you probably already have in your food cupboard – win win!
They’re filling, super easy to make and taste amazing. Need I say more? Although the batter is made with banana, it’s such a versatile base for waffles. Why not experiment with different toppings and flavour combinations!
This has been a staple recipe of mine and one I’ve reached for on a monthly basis ever since I was diagnosed with Coeliac Disease. That was over 4 years ago, so this recipe has defintely stood the test of time!
I originally posted this recipe in 2017, when my blog was still in nappies and only a couple of months old. The images were very amateurish and it wasn’t the type of post I wanted to share time and time again.
I find this the most frustrating part of having a food blog. The recipes are perfectly fine, however the images really let them down! I’ve come a long way in my photography and food styling in the last year, which is why I’ve decided to update some of my old posts with shiny new images. I’m hoping you will enjoy these gluten free banana waffles as a staple recipe, just like I do!
Gluten Free Banana Waffles with Blueberry Compote
- Waffle mix
- 100g GF oats
- 1 ripe banana
- 1 egg
- 60ml milk
- 1 tsp cinnamon
- 1/2 tsp baking powder
- Blueberry compote
- 35g blueberries
- 1 tsp water
- Drizzle of honey
Preheat your waffle iron to required temperature.
Start by making the blueberry compote. Add the blueberries, water and honey into a small saucepan and cook on a medium heat for around 5-10mins until the blueberries start to break down and there's a lovely, sticky sauce.
Whilst your blueberries are cooking, add all the ingredients for the waffle mixture into a blender and blend until smooth. Spray the heated waffle iron with your chosen cooking spray* and pour on half the batter.
Close the lid and cook for around 5-6mins or until the waffle is golden and crisp, then transfer to your plate. Repeat with remaining batter.
Finish off your waffles with the blueberry compote and any other desired toppings - I had mine with yoghurt and dried rose petals - yum!
*I used Frylight Coconut Oil to spray on the waffle iron before pouring on the batter.
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!
Updated April 2019