Peanut butter and banana oatmeal waffles that are also gluten-free, dairy-free and reasonably healthy.
Happy Monday! As much as I’d like to start this post by telling you about what a fabulous weekend (and life in general) I have, that ain’t the case. I spent most of the weekend writing an essay about whether lawyers should try and promote justice, or stick to zealously trying to further the interests of their clients. Joy.
At least I remembered to buy a present and a card for Mother’s Day, which – as my mother will remind me until the end of time – was more than I did last year.
(Hey, she was in another country at the time! Was I supposed to mail a card/present to Italy!?)
Regardless of how many essays there are to write, or how many articles I’m supposed to read, there’s always time for breakfast. And photographing breakfast. And then reminiscing about it later.
Today’s breakfast involves three of my favorite things: peanut butter, bananas and waffles. The waffle batter is also gluten-free, dairy-free (if using almond milk) and free from both oil and butter (except for peanut butter, obviously!).
As you’re probably aware, waffle textures range from soft and cakey at one end, to very crispy at the other. A waffle’s texture depends partly on the recipe and partly on the settings of the waffle iron. As I prefer my waffles on the softer side, these are quite soft with a slightly crispy exterior (if cooked on a medium to medium-high waffle iron setting).
If you’re looking for outrageously crispy waffles, you may wish to increase the amount of peanut butter in the recipe. Alternatively, add some oil (either canola or melted coconut oil), as the general rule when comes to waffles is: the higher the fat content, the crispier the waffles.
Also, for the love of waffles, please use actual peanut butter. Do not use the powdered stuff. I repeat, do not use the powdered stuff!
As I mentioned earlier, these waffles are also gluten-free – instead of all-purpose flour, there’s a mix of oats*, rice flour, cornstarch and almond meal.
*Please note: Not everyone considers oats to be gluten-free, even if you buy the certified GF ones. This is one of those ongoing food controversies that will probably never be settled.
I feel like I should explain myself on this whole gluten-free issue. Last year I mentioned that I (and my doctor) thought I had a gluten-intolerance. But lately I’ve posted a few recipes with gluten (the dutch baby, muffins, etc.). What’s up with that? Well, I have a long history of digestive problems and when I cut out gluten last year – magic! All problems gone… at first. Then my digestive issues returned even though I was avoiding bread, pasta, and all that gluten goodness.
So now I’m all… ¯\_(ツ)_/¯
As I’m currently at a loss about which foods – if any – are responsible for my problems, I no longer avoid gluten entirely and often use regular flour when baking.
That being said, I mostly eat gluten-free simply because I’ve discovered how much I freaking love cornmeal pancakes and oats. If you’ve looked at more than one recipe on this blog, you’ll know how much I love oats!
The other reasons why I mostly eat gluten-free is because I have a ton of rice flour, tapioca flour, almond meal, etc. sitting in my pantry. Gotta use them somehow.
Anyway, this post became a lot longer than I had anticipated. I won’t make you wait any longer, here’s the recipe for these waffles.
Wait, one more picture. Then waffles (promise).
- Dry Ingredients
- 1 cup (105g) rolled oats, divided
- ½ cup (80g) white rice flour
- ¼ cup (40g) brown rice flour
- 3 tablespoons (30g) cornstarch
- 1 tablespoon (5g) almond meal
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chopped peanuts or walnuts
- 2 eggs, separated
- 1 cup mashed bananas (~ 2 very ripe bananas)
- ¼ cup (60g) peanut butter
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon blackstrap molasses (optional)
- 1 cup (240mL) almond milk
- Use a coffee grinder or good-quality blender to grind ½ cup of the oats into a flour. Transfer to a large (or medium-sized) bowl, along with the remaining ½ cup of whole oats.
- Add the white rice flour, brown rice flour, cornstarch, almond meal, cinnamon, baking powder, baking soda and salt. Stir to combine. Mix in the chopped peanuts.
- In another bowl, whisk together the egg yolks . Mix in the mashed bananas, peanut butter, vanilla extract and blackstrap molasses. Add the almond milk, and mix until well combined.
- Use electric beaters to beat the egg whites into firm peaks. Set aside.
- Pour the dry ingredients into the wet ingredients, and mix until just combined. Fold in the egg whites – this is easiest if you fold in one heaped spoonful of egg whites first, and then mix in the rest.
- Cook in a waffle iron according to the manufacturer’s directions. Don’t forget: Grease the waffle iron with cooking oil spray between each waffle!
- Serve with maple syrup and sliced bananas. Enjoy!
Use certified GF oats to make these gluten-free. Please note that oats are generally - but not universally - considered to be gluten-free (so always check if you're cooking for a GF person).
I used Peanut Butter & Co.'s Smooth Operator. I have received products from PB&Co.