Peanut Butter Banana Waffles

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.

These banana waffles are 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!

Since they’re high in protein (16 grams per serving), they actually keep you full for longer than 20 minutes. The protein comes from the peanut butter, oats and egg, there’s no protein powder added!

All you need is a few simple pantry staple ingredients and about 20 minutes to make this recipe. If you love this recipe, try my baked protein oats, gluten free pancakes or gluten free banana bread next!

Why you’ll love this recipe

• Easy to make- ready in 20 minutes!
• High protein
• Gluten free
• Vegan friendly

How to make peanut butter banana waffles

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. You want to make sure the waffle iron is plenty hot so the outside of the waffles will be crispy and not soft.

Once ready, add about 1/2 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.

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.

Repeat until all batter has been used. Serve with fresh banana slices, maple syrup and chocolate chips. Enjoy and try my peanut butter protein balls next!

Make pancakes instead!

Pancake batter and waffle batter are not the same, but they’re very similar. Waffle batter is usually a bit higher in fat and sugar and has a thicker consistency.

However, for a healthier butter and refined sugar free recipe like this one, they’re really interchangeable!

You can easily make these into peanut butter banana waffles. Follow all of the same instructions, but add to a warm skillet and cook on each side for 1-2 minutes.

How to store and freeze

Once prepared, these peanut butter banana 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 until warm.

Variations

Chocolate chips. 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.

Blueberries. Banana and blueberries pair so well together in waffles. Add in about 1/2 cup of blueberries to the batter, or on top of the waffles before you close the waffle maker.

Make them sweeter! 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.

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