Hands down, breakfast is by far my favourite meal of the day and something that I never skimp on. I think is is so important to make sure that there is a big protein element in whatever you choose to eat first thing in the morning to ensure that you’ll be feeling full right through the morning.
These waffles came about after playing around with a pancake recipe and I thought it would make a great base for some crunchy yet fluffy waffles and boy was I right!
I love to top these waffles with a dollop of coconut yogurt, sliced banana, blueberries and a drizzle of maple syrup however you can get as creative as you like and come up with SO many different combos.
I have found that the kids LOVE these and have also been eating them for morning/afternoon tea smeared with a bit of peanut butter.
While oats aren’t traditionally gluten free, you can buy wheat free oats which come from farms and facilities that don’t process any wheat. My favourite brand is Bobs Red Mill which you can find in most health food shops or online at iHerb.
- 200 grams oat flour- Just whizz the oats in food processor or Thermomix until ground up
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- pinch salt
- 1/2 teaspoon cinnamon
- 2 tablespoons tapioca starch/arrowroot
- 3 eggs
- 1 cup almond milk (or normal milk if your not dairy free)
- 1/2 cup coconut oil
- 2 medium mashed bananas
- Place all ingredients into your food processor or Thermomix mix until smooth and combined. (TM Speed 8, 10 seconds)
- Turn on your waffle machine and while it is heating up let the mixture sit for 10 minutes to thicken up a bit
- Pour in the batter and cook until golden brown
- Serve warm with your favourite toppings
- These also freezer well so make a double batch and store some in the freezer for a super quick breakfast 🙂