Sometimes life just calls for a waffle. Just like life sometimes calls for a naked Saturday or an evening of doing nothing but eating ice cream and watching touching documentaries on Netflix that make you cry over people’s personal triumphs. Because sometimes, all that will scratch that itch in life is a little self-indulgence.
While I would put these waffles in the “indulge” category, they’re definitely a healthy indulgence. With no added sugar besides what’s in the chocolate chips, plenty of fiber from old fashioned oats, and tons of banana flavor from two whole bananas, I don’t feel one ounce of guilt for having these as a weekday treat or a slow weekend breakfast — and you shouldn’t either.
I named these banana bread waffles for a reason: They are a quicker way to make banana bread that mocks the flavor to a T. Plus, anytime there’s chocolate chips in the mix, I say it’s a party. So consider this a (healthy) breakfast party, in the mouth.
They’re easy to make, requiring just 1 bowl, 30 minutes, and simple ingredients. Plus, they’re gluten-free friendly and naturally sweet (minus the chocolate chips)!
We hope you LOVE these waffles! They’re:
Crisp on the outside
Tender on the inside
Packed with banana bread flavor
Easy to make
& SO delicious!
If you try this recipe, let us know! Leave a comment, rate it (it’s super helpful for us and other readers), and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
NOTE: Recipe updated 5/24/19 to improve texture, address waffles sticking to waffle iron, and make this deliciousness gluten-free friendly!
1-Bowl Chocolate Chip Banana Bread Waffles
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 2 medium-size ripe bananas
- 2 ½ tsp baking powder
- 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter)
- 1 cup dairy-free milk (we used unsweetened almond)
- 1/4 tsp sea salt
- 1/4 cup rolled oats (gluten-free when necessary)
- 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // plus more as needed)
- 1/4 cup dairy-free dark or semisweet chocolate chips
Instructions
- To prepare flax egg, combine flaxseed meal and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to thicken.
- Once thickened, add peeled bananas and baking powder to the flax egg and mash well with a fork until only small chunks remain. Add in oil and whisk to combine. Then add dairy-free milk and stir to combine.
- Next add salt and oats and stir again. Then add gluten-free flour and stir until just combined. Finally, add in chocolate chips and stir once more.
- The batter should be cake-like in texture — slightly thick but pourable (not runny). When you dip a mixing spoon into it, it should leave soft peaks. If too thin, add more gluten-free flour and stir. If too thick, thin with a little dairy-free milk and stir. (We usually add a bit of gluten-free flour at this point.)
- Let batter rest 5 minutes while preheating waffle iron. Once iron is ready, spray with cooking spray or lightly brush with oil (not necessary if your waffle iron is non-stick like ours).
- Add 1 scant cup of batter to the waffle iron (adjust based on size of waffle iron) and cook according to manufacturer instructions (ours took about 5 minutes to cook through and get a slight crisp on the outside).
- Remove from waffle iron with a fork and set aside on a cooling rack or serving plate. You can place in a 200-degree F (93 C) oven to keep warm while continuing to cook the rest of the batter. Be sure not to stack the waffles to prevent them from getting soggy.
- To serve, we suggest topping with a few more chocolate chips, vegan butter or nut butter, and/or maple syrup (optional).
- Cool leftovers before storing. Will keep in the refrigerator up to 3 days, but are best stored in a single layer in the freezer (in a freezer-safe storage bag or container) up to 1 month. Reheat in a hot oven or toaster oven (~350 F / 176 C) until crisp and warm.
Video
Notes
*Be certain to spray cooking spray generously on the waffle iron as this mixture is more apt to stick than normal waffle batter.
Bobby Pouder says
This sounds good except the vegan ingredients
Hi Bobby, It should still work well if you want to use an egg and milk.
Patricia says
YUM!
THAT was good!
:)
And I will DEFINITELY make it again.
I made a double batch, so I can now
just heat them up and eat them to
my heart’s consent.
Minimalist Baker, our tastebuds are
in synch… if you publish it & I make it,
It’s sure to be a big hit with me.
Aw, thank you so much for the lovely review, Patricia! We’re so glad you enjoy our recipes! xoxo
Stephanie says
These were the biggest fail of a waffle I’ve ever made. I followed the recipe to a T and used a non-stick waffle maker AND also sprayed it, and the waffles sticked so bad to the waffle maker I can’t even scrap half the batter off it’s stuck so bad. Won’t be making these again ever.
Oh no! So sorry these didn’t work out, Stephanie! We have learned with waffles if they aren’t completely cooked before opening the waffle maker they can stick to to the sides.
Stephanie says
Yes I’m aware, they were fully cooked. It took us several minutes after they were done cooking to even get the waffle maker open they were so stuck it was like glue and I had to get my husband to pry it open.
Oh wow! Sorry that happened, Stephanie. Would you mind sharing what brand of GF blend you were using? It sounds like the consistency was definitely off!
Stephanie says
I used the DIY gluten free flour from your website that is linked in the recipe
Thank you for letting us know, Stephanie! That should work well. Our only other idea is perhaps the bananas you were using were larger than ours, adding more stickiness and moisture? Again, sorry you had a negative experience with this recipe and we’ll see if we can make improvements. We hope the next one goes better!
Victoria Leheny says
Oh my goodness, I made these the other day and they are so yummy, I’m not vegan so I used an egg and needed to add a bit more milk (I make your oat cashew and coconut milk) so it was the right consistency for my waffle maker. I also left out the choc chips, So delicious eaten straight away with maple syrup, berries and coconut yoghurt! Then today I heated some up I had frozen in my air fryer and they were just a good 👌😋 thank you so much
Amazing! We’re so glad you enjoyed the waffles, Victoria. Thank you for the lovely review! xo
Kate says
Made recipe exactly and turned out fantastic! My waffle iron tends to burns chocolate chips a little so I added some on top as you suggested. Such a quick, easy, healthyish breakfast! Thanks for the great recipe. Tastes exactly like chocolate chip banana bread. My fav!
We’re so glad you enjoyed the waffles, Kate! Thank you for the lovely review! xo
Lily says
LOOKS LIKE COOKING ROADKILL
I used thos recipe thinking I would get perfect and savory waffles that I could enjoy for breakfast. Instead the batter got stuck to not only the bottom but top too of my waffle maker. At first I thought nothing of it and tried spraying the waffle maker for the second waffle. Still did not work. I know it is not my waffle maker that is the problem because I have used multiple waffle makers for this recipe. I think minimalist baker forgot to mention a step: you must scrape the waffle from the waffle maker like scraping roadkill off pavement, which is a two person job. Would not recommend.
We’re so sorry you had a negative experience with the recipe, Lily. Would you mind sharing what brand of gluten-free blend you were using?
C says
Hi. Would these work if I used oat flour instead of GF flour mix? And leaving out the oil?
We think using just oat flour would make the waffles quite gummy. If you used some brown rice flour and almond flour with oat flour they would probably be tasty!
Margaret says
I made these this morning and my kids and I loved them. I used all purpose flour and oat milk, and added a bit of cinnamon and nutmeg because I love those flavors with banana bread. And the fact that there was no added sugar – other than the chocolate chips – was a bonus.
I’m a fan of the crispy part of muffin tops, so the waffle iron gave me more of that!
I have a Belgian waffle maker and ended up putting a heaping 1/3 cup in each square section. Didn’t quite go to the sides so definitely could have filled them more, but I got 6 sections out of it which was the perfect amount.
Yay! Thanks so much for the great review and for sharing your modifications, Margaret. We’re so glad you all enjoyed them!
Emilt says
They tasted amazing but the batter was sooooo messy. Totally gunked up the waffle maker and couldn’t take the waffles out. I got so frustrated I thinned out the batter and turned it into pancakes and even with a greased nonstick, the pancakes stuck. The cooked mess was delicious but I’m hoping to problem solve so I can turn these into successful waffles x
So sorry that happened! Did you make any modifications?
Andrea says
I used all purpose flour and oatmilk to make these. These were absolutely the best vegan waffles I have ever made.
We’re so glad you enjoyed them, Andrea. Thanks so much for the lovely review! xo
Sandrine says
I have made this recipe so many times that I can’t count! Every time I have bananas that are about to go to waste to be exact. Depending on how many I have, I double or triple the recipe and freeze the waffles for a quick breakfast when needed. It keeps very well in the freezer. I pop a couple of them in my toaster oven for a couple of minutes right out of the freezer and it turns moist and crispy each time. It’s a great way to enjoy a delicious treat for breakfast !
Love it! Thanks so much for the wonderful review, Sandrine!
Katie says
These turned out great! The only changes I made were using regular flour as am not gluten free, and adding a quarter cup of walnuts. Super delicious with minimal guilt. Thank you!!!!
Michelle says
The taste of these is amazing! I usually make the 7 ingredient waffles and add banana – but today I mixed things up. I find these fluffier. I did add an extra banana and use oat milk. My only complaint is that the top separated from the bottom and stuck a bit – but that might have been the extra banana.
Thanks so much for the great review and for sharing your experience, Michelle!
Nick says
The taste was amazing but they did not end up crispy at al? I did a regular egg instead of flax but besides that followed recipe exact. What could I have done wrong. I left end longer and just got dark not crispy. Thanks love the recipe.
Hi Nick, we’re glad you enjoyed the flavor! You could try adding a little more oil to see if that helps?
Mandy says
Looks delicious! I’m not gluten-free but I do like to mix chickpea flour into recipes to up the protein… do you think this would work with half all-purpose flour and half chickpea flour? Thanks!
Hi Mandy, we haven’t tested with that modification, but if you’re used to the taste of chickpea flour, it might be okay. It’s hard to say without testing it whether the texture would be the same. Let us know if you try it!
Nina Solanki says
Followed recipe exactly (made and used your gf flour blend), and they turned out great! Crispy chewy edges, fluffy inside. I will make these again!
Yay! So glad this recipe was a success for you, Nina. Thanks for the lovely review!
Elizabeth says
These were light and delicious! I didnt use chocolate chips.
For my variations, I used:
– 1 large banana
– 1/2 c coconut milk and 1/2 c Cocojune coconut yogurt
– 1/4 c millet flour (I would have also substituted 1/4 c buckwheat flour, but I’m out.)
– 1/2 c chopped walnuts
I will enjoy these for several days. Thank you!
Yay! Thank you for the lovely review and for sharing your modifications, Elizabeth. So glad you enjoyed!
Erin says
We love these! Doubled the recipe to make 7 regular size Belgian waffles, added 1 tsp each of vanilla and cinnamon and used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and Enjoy Life mini chips. Might add chopped pecans or walnuts next time. Thank you for creating recipes that are delicious and can be made without refined sugars!
Woohoo! Thanks so much for the great review and for sharing your modifications, Erin! So glad you enjoyed these!
Brittany says
Followed this recipe and they were great consistency but I had a bitter aftertaste for some reason? Any suggestions?
Hm, is it possible your baking powder contains aluminum? You could reduce the amount of baking powder, but they won’t be quite as fluffy. Hope that helps!
Bea says
They taste delicious, but stuck to the waffle maker, do you have any suggestions why? This only tends to happen with gluten free recipes. Waffles with regular flour don’t stick ( it’s a non stick waffle maker)
Hmm, what brand of gluten-free flour blend are you using?
Bea says
I am using your diy blend but substituted white for brown rice flour, that’s all I had.
Could it have been to wet and needed more flour maybe? I tried to make them into pancakes but didn’t work out, they didn’t seem to cook at all in the middle
Hi Bea, sorry to hear these didn’t work out for you. We haven’t tried this recipe as pancakes so we aren’t sure if that’s part of the issue, since a waffle maker might help cook the batter more evenly. That said, white rice flour is helpful for adding more structure to the DIY blend and brown rice flour can sometimes create a looser batter. Hope this helps!
Lauren says
You’ve got a hit, here. My last weekend of being strictly plant-based and I’m going out with a bang. Didn’t have any rolled oats but the tip in the comments to sub for almond flour meant this would absolutely be worth a shot. Did not disappoint. So so so yummy. I don’t know if I have ever had such a decadent waffle before. Thrilled to keep this recipe in the regular rotation, even if I don’t keep with the plant-based lifestyle.
Wonderful! Thanks so much, Lauren!
Tory says
This recipe is so great – I make this at least once a month for my kids!!!! It’s the perfect waffle recipe… crispy on the outside, soft on the inside and completely delicious. Also, I love that it’s a one-bowl recipe!
Love that, Tory! Thank you for sharing your experience! xo
Lou Herdson says
Made this recipe for breakfast this morning, it was a huge hit with the kids! It took a bit longer than normal batter to crisp up and had a more cake/bready type texture but it was really tasty! So so filling as well! We served with fresh berries and maple syrup.
Yay! Thanks so much for the lovely review, Lou. So glad you all enjoyed!
Kelsey says
Everything you truly want for a sweet breakfast, really great with a hot black coffee!
Yumm – sounds perfect. Thanks so much for the review, Kelsey!
Cynthia says
Truly the best waffle recipe out there, hands down! I sub out a scoop of the flour for pea protein powder, cook for 5 minutes on the highest setting, and they come out perfect every time! My partner and I make these every weekend and take the leftovers with us as a hiking snack later in the day. 11/10 would recommend!
Wow – awesome! Waffles as a hiking snack is so fun! Thanks for the lovely review, Cynthia, we’re so glad you enjoy them! xo
Hilary says
These were delicious! I used the Ardor brand of GF flour and subsituted a real egg for the flax egg. Ie had no problems with the mix and it cooked to crispy perfection. Topped with chocolate coconut yoghurt and maple syrup it was decadent but still not ovely sweet which we we loved!
Wonderful! Thank you so much for sharing, Hilary! xo
Nancy D. says
Great flavor. Had a craving for breakfast for dinner. I had a slight issue with getting these out of the waffle maker, but I think it’s more due to the equipment.
Thank you for sharing your experience, Nancy! We’d suggest spraying the waffle maker a little extra to see if that helps next time!
Bonnie says
These were so yummy!!! I used a real egg, and half AP flour and half whole wheat bread flour, also added a splash of vanilla extract, cinnamon, nutmeg, and ginger. Cooked them about 5:30 minutes and they came out so yummy! They were perfect with some maple syrup on top, though on their own I thought they could use some sweetener. I would probably add just a little maple syrup to the batter in the future. My waffle iron makes very thick Belgian waffles so I was only able to squeeze about 2 waffles out of this but that was just right. Thanks for this recipe!
Lovely! Thank you for sharing your experience and modifications, Bonnie! xo
Fiona says
Can I use aquafaba instead of flax egg?
We haven’t tried it in this recipe, but think it could work! Maybe check out this recipe for guidance. Let us know how it goes!
Sylvia says
I followed the recipe to the letter, but once in the waffle maker, it was clear there was no way the batter was going to hold together as a waffle. It made a real mess. I tried shapeshifting them into pancakes, but even that was difficult. Added a little more oat flour—that helped very little. I wonder what went wrong? I used oat and coconut flours. The flavor was delicious, so it was very sad to have had such a huge fail! Not to mention the waste of time and ingredients :(
Hi Sylvia, we’re so sorry you had that experience! So the coconut flour is definitely the issue here – it’s very dry and absorbent. This recipe requires using an all-purpose gluten-free flour blend, such as the one linked in the recipe.
Michelle says
I added walnuts and extra choc chips while doubling the recipe! Great way to use all the ripe bananas. This feels healthier than other waffles and taste amazing! Just the perfect amount of sweetness!
Chantelle says
Great recipe! My kids were thrilled! We doubled the recipe so that we can freeze some for week day breakfasts. We topped them with more banana, walnuts and a drizzle of equal parts water, peanut butter, brown sugar and cocoa; warmed on the stove! Thank you for the recipe!
Amazing! Thanks so much for sharing, Chantelle! xo
M says
Looks yummy! Can I use whole wheat in place of apf?
Hi there! We haven’t tried that and cannot guarantee results, but we think it would work!
Lisa says
Anyway I can use this same recipe for pancakes? Don’t have a waffle iron but would love to make this into pancakes
Hi Lisa! We haven’t tried that with this recipe but we think it might work? Let us know how it goes!
Holly says
My daughter made these for our “breakfast for dinner” last night and they were sooo good that she made them again this morning! We tripled the recipe for our family of six that includes big eaters. We used eggs instead of flax meal and substituted almond flower for the oats, which all worked out. Thank you for another fantastic recipe!!
We’re so glad you and your family enjoyed them, Holly! Thanks so much for sharing! xo
Robin says
This recipe was easy and delicious! I added cinnamon, nutmeg, clove and cardamom. I subbed the chocolate chips for walnuts and they turned out really well. I’m glad I made extra to freeze!
Yay! Thanks so much for sharing, Robin! xo
Kendra says
I made this recipe using unsweetened soymilk, grape seed oil and half all purpose & half whole wheat flour and they were so good! I also used dark chocolate chunks since that is what I had and sprinkled them on top instead of mixing into the batter. I will definitely be making again!
So great! Thanks for sharing, Kendra!
VICKY says
Loved these! Maybe my favorite of your waffle recipes I’ve tried so far, just because it was really fast to make and so delicious!
Minimalist Baker you have changed our life in such a great way with all your amazing healthy recipes, thank you!!!
Aw, we’re so glad to hear this, Vicky! Thanks so much for your kind words and lovely review! xo
Sarah says
This was my first minimalist baker recipe fail 😩 I followed the recipe to a T and used all purpose flour, and the batter was so thin! The waffles ripped in two when I opened up the waffle maker. Flavor was awesome and it’s such an easy recipe. I added extra oats, but maybe I’ll try more flour or less milk and see if it helps.
Oh no! Sorry to hear it didn’t turn out, Sarah! It does sound like the batter was too wet and needed more flour/less milk. It could also be that they needed a little longer in the waffle maker before opening. Hope that helps for next time!
Wayne says
This is a very easy to make and tasty waffle recipe. For over a year, I’ve been making it in large batch and then store them in the freezer. I omit the oil and use whole wheat flour and the result is still amazing. Sometimes I omit the chocolate chip especially if the bananas are super ripe. And sometimes I add a teaspoon of cinnamon for extra aroma. Overall, an easy to make and healthy recipe!
We’re so glad you enjoy them, Wayne! Thanks so much for sharing!
Liza says
Holly molly!!! Those are the most delicious waffles I ever had. They are so crunchy on the outside and fluffy and soft on the inside.
My kids loved it!!! Thanks for this Marvelous recipe!!!😘😘😘😘😘
Aw, thanks so much for the lovely review, Liza. We are so glad you and your family enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jess says
I hardly ever write reviews, but I had to for this one because it’s THAT good. I’ve tried tons of waffle recipes and this one is by far the best. So happy I stumbled upon it when I was out of eggs. My husband who normally uses half a bottle of syrup and doesn’t even taste his waffles didn’t so much as open the syrup bottle this time, they were that good. I didn’t have almond milk so I used whole milk (same amount). I also added a large dash of vanilla and a heavy sprinkle of cinnamon. Delicious!
Whoop! Thanks so much for the lovely review, Jess! xo
Amy says
Do you think I could sub buckwheat flour?
We think it could maybe sub for the oats? But if you subbed it for the GF blend, the waffles would likely end up more dense. Let us know if you do some experimenting!
Taryn says
This was so tasty! The first two stuck to the waffle iron, but the third came out perfect!
Yay! Thanks for sharing, Taryn!
Dianna says
My partner and I always make this recipe when we want waffles! Love the texture and flavor. The last time we made them we didn’t add oats and instead we added a little more gf flour and they turned out great!
We’re so glad you both enjoyed them, Dianna! Thanks so much for sharing!
JC says
I loved these! I used a whole egg and regular flour because I’m not vegan or GF and the substitutions were easy. I love that they had no added sugar and they certainly didn’t need it!
We’re so glad you enjoyed them! Thanks for sharing!
Sabrina Arnold says
Please help! These waffles seem amazing and I want to try them so badly – but every time I make them, the batter spurts out of the sides of the waffle iron (even using one-third cup instead of a scant one cup of batter) and as a result, the very little batter that remains in the iron burns on both sides. I’ve tried this recipe on two very different waffle irons, and the batter seeps out of both waffle irons and burns to the iron even though I’ve oiled the iron beforehand. I’ve also tweaked the recipe – adding more or less banana, adding more almond flour, letting it sit longer…. nothing works. I would appreciate any help on what may be wrong here! I love Minimalist Baker recipes and this is the first time that following the recipe to a T is not working out, and neither are my own modifications.
So strange! It sounds like if it’s sputtering out that the batter is too thin / watery. Perhaps thicken with more GF flour?
Julie says
I made these today and they were great. I used oat flour, started off with the whole cup, but eventually added about an extra half cup, kind of eye balling it until it seemed thick enough. I put cinnamon and vanilla in it instead of chocolate chips and they turned out great! I would definitely make these again.
We’re so glad you enjoyed them, Julie! Thanks so much for sharing!
Alyssa says
Made this recipe multiple times and it comes out PERFECT sooooo good. Forever my go to waffle recipe.
Woohoo! Thanks so much, Alyssa!
Sara says
Just made these for dinner. My 5-year-old hugged me and said “that was the best dinner I ever had!” =D
I doubled the recipe which worked out just fine. In a regular size waffle maker, it made 8 waffles (so, 4 if you make a singe batch) using about 1/2 cup+ batter. Cooked for 3:45-4:00 minutes. We just have one of those super basic Cuisinart waffle makers with only an indicator light and heat settings “1-5”. I used heat setting 4 and sprayed with oil for each waffle and had no trouble with sticking.
Aw, we’re so glad she enjoyed them, Sara! Thanks for sharing!
Sandra Lopez says
OMG!!! I made these waflles today “Saturday” for breakfast and my husband and I really love them!!
Tomorrow will have the same breakfast LOL!!
Thanks for sharing!!
Avra says
So so so delicious! And love that there is no added sugar! Don’t forget to spray (A LOT) in between each waffle. You won’t regret it. Can’t wait to make these again!
Olivia says
This is my second time making these. Sometimes you need something fun and indulgent for breakfast and this hits the spot! We’re trying to cut back on how much all-purpose flour we use in baked goods, so this time around I did 1/2 cup oats and cut the all-purpose flour down to 3/4 cup. They turned out great! I realized after my first time making these that my 2 slice waffle maker takes about 8-10 min to cook one set of waffles. While this is quite a wait they are well worth it! These are perfect for a lazy Saturday morning. Thanks Dana for another awesome recipe :)
We’re so glad you enjoyed them, Olivia! Thanks so much for the lovely review!
Aadhya Ramineni says
Used milk instead of dairy alternative and it worked wonderfully! ALSO– pairs wonderfully with crumbled walnuts:)
Yay! Thanks for sharing, Aadhya!
Suzanne says
I cannot stop making these waffles… Even though I can’t ever get a single one of them to come out of my waffle iron in one piece. In fact they’re in about 50 pieces by the time I finally scrape them out of my waffle maker. I wonder if it’s my machine… it is stick free and that’s laughable… But, I also put avocado oil on it… And tried coconut oil …but no luck. I cannot understand how everyone is getting good waffles….But I’m not giving up because they are so so delicious! So thanks again for another great recipe!
Hi Suzanne, it does sound like it could be the waffle maker. Have you tried an avocado oil spray on the pan or just avocado oil in the batter? We wonder if that would help!
emily says
A very good recipe — yummy and (kind of) healthy waffles made with ingredients I typically have on hand, and a good way to use up bananas. Mine came out quite dark brown and I’m not sure why. I used oat milk and that’s a bit brown, so maybe that? I didn’t add any chocolate chips but did quite a bit of walnuts, and I just used normal all-purpose flour. These *were* very ‘wet’ but when cooked to completion they were a little limp did not stick in my waffle maker. I think it is possible people who are having trouble with them sticking are not letting them cook completely, because if they’re getting as brown as mine folks might think they are burning. They’re not burning!
Anita says
These are the only waffles I will ever make! They are sooo good! Super easy to make. I usually make a double batch and just pop them in our toaster to reheat. They come out nice and crispy. I also add some cinnamon, fresh grated nutmeg and vanilla bean.
Landon says
So yummy! I ended up making as pancakes and they turned out delicious. I even forgot the flax egg – lol! I also used half white flour and half almond flour. Definitely recommend!
Teresa says
Amazing! We make them every weekend
Pam says
Fabulous! I made the banana chocolate chip version and used the same base recipe (minus the bananas Added pumpkin purée and spices) and made pumpkin waffles. You can’t tell these are GF and vegan. They are amazing and freeze well.
We’re so glad you enjoy them, Pam! Very creative! xo
Kit M says
I made this with a smaller waffle iron and ended up with five waffles. The last two stuck a little, so I should have just resprayed the iron and all would be good. I used powdered egg replacer instead of a flax egg and more all-purpose flour instead of oats. These were delicious!
Thanks so much for the lovely review, Kit. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kit M says
Certainly, will make again!