These banana nut oat waffles are free of any refined flour and can be made completely gluten free if gluten free oats are used. They make the perfect clean-eating treat for breakfast or brunch over the weekend. The lightly sweet taste from the bananas feels indulgent but since these waffles are made with almond flour and oats, they’re are as good for you as they taste! Give these a go and start your day off right with no guilt!

The bananas in these tasty waffles are a good source of potassium, which supports cardiovascular health and prevents muscle cramping. The nuts are also full of heart healthy fats and are a good source of protein.

Important: You will need a waffle maker for this recipe!

Ingredients

Servings: 5
Macros: Calories 283 kcal, Protein 13g, Carbs 21g, Fat 18g

  • 45g of rolled oats
  • 100g of almond flour
  • 1 overripe banana
  • 60g of coarsely chopped walnuts or almonds
  • 240ml of skimmed milk (feel free to substitute your preferred milk)
  • 3 eggs, separated
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract

Method

1. Preheat your waffle iron according to the manufacturer’s instructions and spray it with nonstick spray.

2. While your waffle iron is heating, whisk together in a large bowl the rolled oats, almond flour, chopped nuts, cinnamon, and nutmeg. Set aside.

3. In a separate bowl, mash the banana and beat together with the milk, vanilla, and egg yolks. Fold the whisked together dry ingredients into this bowl and set aside.

4. With an electric mixer, beat the three egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to over mix and deflate the egg whites.

5. Pour batter into your waffle maker and cook according to your waffle maker’s instructions. The waffles should be lightly golden and lift out cleanly. Be sure to spray more nonstick spray in between each batch of waffles.

6. Serve warm. Leftover waffles may be frozen and reheated in a toaster.