Blueberry Banana Gluten-Free Waffles

Happy Monday, loves!

This may be my favorite Broma shoot to date, and not to toot my own horn, but I’m obsessed with how these Blueberry Banana Gluten-Free Waffles turned out.

THEY’RE SO PRETTY. 

That drip though. Ooh baby.

I’ve been really into oat flour recently. And if you’re wondering what oat flour is, it’s exactly what it sounds like: flour made from oats. You can easily make it yourself in a blender or food processor (more on that in a bit). It makes for a seriously fluffy waffle, packing in more moisture than a traditional white flour. It also doesn’t leave you feeling bloated, like some waffles with regular flour can. I served these to Alex and a friend, and they agreed.

Like seriously I just want to photograph these oat flour waffles (and then eat them) over and over again. Best weekend breakfast ever.

How to make homemade oat flour

Like I said, making your own oat flour is insanely easy. To make oat flour, just throw some old-fashioned oats (NOT instant or steel cut) into a high powdered blender or food processor, and then blend until the oats are a fine powder. Keep in mind that you’ll need more oats than the amount of oat flour needed in the recipe. (So even though this recipe calls for 2 cups of oat flour, you’ll need more than 2 cups of oats to make enough flour. Does that make sense??).

Oat flour is shelf stable, so you can make a bunch of it to have on hand for whenever these oat flour waffles tickle your fancy.

How to freeze waffles

While I’m doling out useful tips for making these gluten-free waffles, I figured I’d share how I freeze waffles as well. I know not all of you are making waffles for a crowd, so it’s nice to know how to freeze them for later! To freeze these gluten-free waffles, let them first cool completely to room temperature. Then, pop them into a freezer baggie and freeze.

When you’re ready to eat your frozen waffles, throw them into the toaster or a warm oven until they’re heated through. Crazy easy, yeah?

To serve these blueberry waffles, I topped them with banana slices (because extra fruit is always a good idea at breakfast!),  added a dollop of whipped cream, and a drizzle of pure maple syrup. You could also make these waffles sans blueberries, and instead cook the blueberries down to make a compote of sorts. Or you could swap out the bluebs for another berry. The options are endless!

What are you waiting for? GO MAKE THESE GLUTEN-FREE WAFFLES!

• Author: Sarah Fennel
• Yield: 10 waffles

Blueberry Banana Almond Oat Flour Waffles

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• Author: Sarah Fennel
• Yield: 10 waffles

Units: USM

Ingredients

• 3 large eggs, room temperature
• 2 medium bananas, mashed
• 1/3 cup plain greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups oat flour
• 1/2 cup almond flour
• 1 cup fresh blueberries, plus more for topping (optional)
• banana slices, for topping (optional)
• powdered sugar, for topping (optional)

Instructions

1. Preheat waffle iron according to manufacturer’s directions.
2. In a large bowl, whisk eggs, bananas, greek yogurt, and both extracts until combined.
3. Sift in oat and almond flours, stirring only until combined. Fold in blueberries.
4. Grease waffle iron, and continue to grease between each batch of waffles. Scoop batter into iron and cook until golden brown, about 5 minutes.
5. Top waffles with more fresh blueberries, bananas, and powdered sugar. Serve immediately!

More gluten-free breakfast recipes from Broma Bakery:

Gluten-Free Pumpkin Spice Blender Waffles

Gluten-Free Blueberry Banana Muffins

Giant Grain-Free Pumpkin Pop-Tart with Cinnamon Maple Glaze

Gluten-Free Buckwheat Pancakes with Blueberries 

Peanut Butter and Jelly Yogurt Parfaits