These peanut butter banana waffles are a simple 20 minute breakfast that are perfect for a Saturday morning. They’re made in a blender, naturally gluten free and even work well as pancakes!
Soft, fluffy yet crispy with perfect hints of banana, these peanut butter waffles are a dream come true. They’re make in a blender, so they *literally* take 5 minutes to whip up.
They’re freezer friendly which makes them great for meal prep, and are fancy enough for a weekend breakfast/brunch, but easy enough to make on a Tuesday morning!
All you need is a few simple pantry staple ingredients and about 20 minutes to make this recipe.
How to make this recipe
Add all ingredients to a high speed blender and blend until smooth. Depending on your blender, you may need to add a few extra tablespoons of milk to help it blend. You do want to keep the batter on the thick side for nice and fluffy waffles though!
Heat a greased waffle maker to a medium/high setting.
Once ready, add about ½ cup of batter (more or less depending on the size of your waffle maker) and cook until it beeps. If you like, you can add in some chocolate chips before closing the waffle maker.
Repeat until all batter has been used. Serve with fresh banana slices, maple syrup and chocolate chips. Enjoy!
Can I make these vegan?
Yes! You can sub the egg for more banana, apple sauce or a flax egg. To make the flax egg, just combine 1 tablespoon of ground flax seeds with 3 tablespoons of water. Whisk together and set aside until thick.
Can I freeze these waffles?
Yes! Once prepared, these peanut butter waffles will keep in the fridge for 3 days, but you can also freeze them! Let them cool completely, then transfer to an air tight container or freezer safe bag and freeze for up to 2 months.
I like to reheat them in the toaster so they get crispy, but you can also microwave them or heat them up on the stove.
Tips & variations
I kept these waffles plain, but they’re SO good with chocolate chips throw into the batter. You can pulse them in the blender until they’re just mixed in, or add a few on top before closing the waffle maker.
As written, this recipe is not overly sweet because I usually add lots of maple syrup to the finished product. You are welcome to add more maple syrup to the batter itself or even a bit of brown sugar to sweeten things up.
All waffle makers are different, but I recommend putting it on a medium/high setting to ensure the waffles cook through properly and don’t pull apart at the end.
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Peanut Butter Banana Waffles
Ingredients
- 1 ripe banana
- ½ cup peanut butter (ingredients should just be peanuts and salt)
- 1 egg*
- 1 ½ cups gluten free rolled oats
- 1 cup non-dairy milk (I used almond)
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup (or more to taste)
Instructions
- Add all ingredients to a high speed blender and blend until smooth. Depending on your blender, you may need to add a few extra tablespoons of milk to help it blend. You do want to keep the batter on the thick side for nice and fluffy waffles though!
- Heat a greased waffle maker to a medium/high setting.
- Once ready, add about ½ cup of batter (more or less depending on the size of your waffle maker) and cook until it beeps.
- Repeat until all batter has been used. Serve with fresh banana slices, maple syrup and chocolate chips. Enjoy!
Rosie
I made these as pancakes and they’re so wonderful!!
Claire Cary
delish!! So glad you enjoyed them 🙂
Cheryl Burke
These waffles are scrumptious! Just the right amount of everything. I will be using this recipe again and will throw some choc chips in for added yum!!
Claire Cary
They’re SO good with chocolate chips! So glad you enjoyed them 🙂