Next time you’re craving waffles, just throw bananas, oats and eggs into your blender, pour into your waffle maker (or frying pan!), and you’ll have delicious and HEALTHY fluffy waffles on the table in just 10 minutes. Yes, really.
If you don’t own a waffle maker, you should buy one just so that you can make THESE waffles.
I know this is a bold statement, but I mean it. Just like I have a bread maker just to make pizza dough. But unlike a bread maker, a waffle maker only takes up a tiny space in your kitchen cupboard!
I would even go as far as to say this is a life-changing waffle recipe. Said with my tongue slightly in my cheek, but I do (kind of) mean it!
So, explain yourself, Helen…
Why is this a life-changing recipe?
- You need just THREE HEALTHY INGREDIENTS – bananas, oats, and eggs – to make these waffles. No more measuring out flour and milk!
- The batter takes just a few minutes to blend in a high speed blender or food processor. Pour it into a waffle maker and you have delicious waffles in just 4 to 5 minutes.
- So… they’re healthy waffles, naturally sweetened with bananas. They’re also refined sugar free and gluten free (if you use gluten free oats).
- But… they don’t really taste healthy. To me they taste like cake. In fact they remind me of banana bread. Cake for breakfast, anyone?
- They freeze really well. Simply pop into the toaster on a low setting to reheat.
Pro-tip: Don’t have a waffle maker? Don’t want to buy one? Make pancakes instead! Just drop spoonfuls of the batter into a hot oiled pan for delicious banana bread style fluffy pancakes!
Ingredients
To make enough of these breakfast waffles for 2 generous portions, you will need:
- 1.5 cups of sliced bananas (2 to 3 bananas, depending on the size)
- 1.5 cups of oats
- 3 eggs
- 1 good teaspoon of baking powder
An easy way to remember this recipe is: 1 egg for every 1/2 cup of sliced bananas and 1/2 cup of oats. This way you can easily adapt the recipe for the number of people.”
If you like you can skip the baking powder, which is how I get away with calling these 3 ingredient waffles! You will end up with waffles that are slightly fluffier if you add baking powder, although the taste is the same.
How to make them
Change your waffle making life for ever with these 3 easy steps:
Step 1 (photo 1): Throw all of the ingredients into a high speed blender or food processor. It’s better to add the oats last so they grind up first (but as you can see from the photo above, I forget this sometimes!)
Step 2 (Photo 2) Blend for just long enough until the oats are ground into a flour and the ingredients are blended into a batter (about 20 to 30 seconds).
Step 3 (Photos 3-4) Pour into the waffle maker and cook for 4 to 6 minutes. Check after 4 minutes. If the waffles come away from the waffle grills easily and…. well, they look like you expect waffles to look, they’re done!
This recipe serves 2 (generously – you get a whole waffle with 4 little triangles each, if you have my type of waffle maker). Of course you can easily scale up or down for more people or if you’re just making waffles for yourself.
If you’re scaling up, you’ll find the ingredients won’t fit in your high speed blender. Either blend twice, or use a food processor instead.
What can I put on my waffles?
Very important question! I usually keep my waffle toppings pretty simple. Here are some of my favourite kinds of toppings:
More topping ideas:
- A scoop of nice cream and a drizzle of melted dark chocolate
- Almond butter, apples and honey
- yogurt, granola and any kind of fruit you like
In fact my go-tos are really just different combinations of fruit, yogurt, nuts, and a sweetener like maple syrup or honey. So why not set up a kind of ‘waffle buffet’ on your breakfast table? Set out little bowls of goodies and let everyone choose their own toppings.
These are just ideas. Everyone has their own idea of what the best toppings for waffles are, so use your imagination and have fun!
Can I make them ahead of time?
If you’d like to make these banana waffles for a crowd (either a mini crowd or a big one!), you can make them up to a couple of days ahead. Simply let them cool, then wrap them and store in the fridge.
When you want to reheat them, just toast them on a low setting. You can always toast them again if they aren’t warmed through enough.
If you’d prefer to reheat them in the oven, heat for 5 to 10 minutes at 180C/350F.
And can I freeze them?
Yep! Wrap tightly (I like to wrap 2 or 3 of the little triangles together in mini portions) then freeze. You can toast from frozen to reheat. As mentioned above, I’d suggest toasting them on the lowest setting, then toasting them again until they are probably heated through. This way you won’t burn them.
Equipment you’ll need to make them (affiliate links)
- A waffle maker, of course (this is the kind I have, with the 4 little triangles, but any basic waffle maker is fine!). If you don’t have one and don’t want to buy one, you can always make pancakes with the batter instead.
- A high speed blender. I use a Nutri Ninja and have been happy with it – so great for morning smoothies!
- Or a food processor (I use and love this one – in Australia it’s a Breville!)
More ripe banana recipes
- 5-minute chocolate banana ‘nice cream’ (healthy ice cream!)
- really easy mini banana bread (oven or air fryer!)
- banana sheet cake with peanut butter fudge frosting (that frosting… mmmm!)
- peanut butter, banana and chocolate chip cake (one of my favourite cakes ever!)
- caramelised banana pancakes (the just-as-delicious big brother of these banana bread waffles!)
More ‘life-changing’ recipes from Scrummy Lane 😉
- Make these addictive halloumi fries at your next dinner party, and you’ll be making them again and again. Everyone loves them!
- These are the best Greek potatoes ever! Seriously, they go with almost everything, and you just have to try them.
- Need a go-to muffin recipe? These Greek yogurt blueberry muffins work time and time again. They’re super light and fluffy, and low in sugar. I make them all the time, and so should you!
- Want to eat chocolate cake without any guilt? This 30 minute healthy chocolate cake will definitely change your life for the better!
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Life-changing banana bread breakfast waffles
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 3 large eggs
- 1½ cups sliced bananas 2 to 3 bananas (depending on size)
- 1½ cups rolled oats
- 1 teaspoon baking powder heaped
Instructions
- Heat up your waffle maker.
- Meanwhile, put all the waffle ingredients in a high speed blender or food processor (if using high speed blender put the oats in last).
- Blend/Pulse until all the oats have blended in and you have a smooth pourable batter.
- Spray the waffle plates lightly with oil, then pour half of the mixture evenly onto them.
- Close the waffle maker and cook for 4 to 6 minutes until the waffles come away from the plates without sticking (I usually cook for 5 minutes). Keep warm in the oven on a low heat while you make the second waffle.
- Serve immediately with toppings of your choice.
Clare says
I don’t have a waffle maker so made them in a frying pan. Scrumptious. But I think my batter was too thick and have a question about quantities.
I’ve a measure with both UK and US cups but thought I’d weigh too, to check. 135g porridge oats (are they the samenear enough the same as rolled oats?) was a lot less than 1.5 cups. I seem to remember less than 1.5 UK cups as well. So I went by weight and weighed the bananas as well.
It made such a thick batter it didn’t spread and I had to try to spread it in the pan. Such a thick batter even that was difficult so I think still a fair bit thicker than the individual parts of a waffle.
I thought I’d seen a video of you making the waffles but can’t find it now. But whatever I saw, although the mixture was quite thick, it wasn’t as stiff as mine.
Should I try less oats next time? Add a bit of milk?
Or might it have been to do with my eggs? They were large, but well past use-by date. (Embarrassed! Hope I haven’t horrified you. Smelled fine and haven’t made me ill.) So didn’t run out of the shells as easily as usual. Maybe they’d dried out a bit and I just needed to add a bit of water. (Do eggs dry out?)
BTW – they were scrumptious. I had them for breakfast with yoghurt and the remaining half banana. Then for late lunch with smoked ham.
Helen says
Hi Clare! Well, first of all I’m glad they tasted good! I wouldn’t have wanted you to waste the ingredients in all the confusion!
The US to metric conversion is automatic, although I mostly weigh my ingredients in grams to check and amend accordingly. This recipe definitely calls for rolled oats (the chunkier kind) and not the finer porridge oats. It’s hard to say exactly why your batter was thicker than mine (you’re right there’s a video in the post!) but next time I’d say just add some milk (any kind you like) until it’s a pourable consistency, but not too runny. There may be a little bit of trial and error needed here, but hopefully once you’ve got it you’ve got it.
I’ll check my recipe again and see if there’s anything else obvious to mention. I don’t think it was anything to do with the eggs. Anyway, I hope you’ll give these another go and… better luck next time! Thanks so much for your questions, Clare – I really appreciate it. Great to hear from you, as always! 😉
[email protected] says
These were great! My kids didn’t even know they were healthy! I did have to cook them longer on my waffle maker to make the crispy! Thanks!
Helen says
Hi, and thank you so much for letting me know how you got on with this recipe! That’s why I like them too. They taste like cake – but no naughties in there! Good point that you need to cook longer if you want crispy waffles. I’ll add a note to the recipe!