Gluten-free waffles

Ingredients

• 60 gramsgluten-free oatmeal (or oatmeal flour)
• 40 gramsalmond flour
• 1 large, ripebanana
• 30 gramscoconut oil
• 1 generous teaspooncinnamon
• 1 teaspoonbaking powder
• 1 teaspoonstevia/sugar substitute
• 1 generous teaspoonplant milk, such as almond milk or soy milk
• Handfulstrawberries or other fresh fruit

Instructions

1. 1

   Grind the oats

   If using oatmeal rather than oatmeal flour, grind it in a food processor.

2. 2

   Mix the batter

   Add the almond flour to the oat flour. Mash the banana and add it, then melt the coconut oil and add it with the milk, cinnamon, baking powder and sugar substitute. Process for about 1 to 2 minutes.

3. 3

   Heat the waffle iron

   Allow the waffle iron to heat up.

4. 4

   Cook the waffles

   Spoon the batter onto the waffle iron plates and spread it out a little with a spoon or spatula. Close the iron and cook for about 5 minutes.

5. 5

   Prepare the fruit

   Remove the strawberry tops and serve the fruit with the warm waffles. Garnish with powdered sugar substitute, if desired.

What are gluten-free waffles?

Waffles are a Belgian classic, cooked in a patterned iron until browned and crisp at the edges. This version swaps wheat flour and conventional sweetener for gluten-free oats, almond flour and banana, making a compact batter with plenty of flavour.

The banana helps bind and sweeten the mixture, while cinnamon brings warmth. Coconut oil adds richness and helps the waffles brown in the iron.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 9g protein, 40g carbs, 27g fat.

The oats, banana and fruit provide most of the carbohydrates, while almond flour and coconut oil contribute much of the fat; the oats and almond flour also supply some protein. Pair a waffle with extra fresh fruit or unsweetened plant yoghurt for a more balanced plate.

Choose the right oats

Oat flour: use certified gluten-free oats or oat flour if gluten avoidance is important. Oats can be exposed to gluten during growing and processing.

Grind first: if starting with whole oatmeal, process it into a fine flour before mixing. A finer texture helps the batter cook more evenly.

Build a smooth batter

Banana: mash it thoroughly so it blends through the dry ingredients rather than leaving large lumps. A ripe banana is easier to mash and brings more sweetness.

Coconut oil: melt it before adding, so it distributes through the mixture. Blend the batter for the stated 1 to 2 minutes until combined.

Cook by sight and feel

Spread: distribute the batter over the plates with a spoon or spatula, taking care to cover the cooking area without pushing it beyond the edges.

Doneness: cook for about 5 minutes, then check that the waffle has set and releases from the iron. Waffle irons vary, so use the appliance’s own indicator as well as the recipe timing.

Serve while warm

Fresh fruit: remove the strawberry tops and serve the fruit alongside the waffles. Other fresh fruit can be used as suggested in the ingredient list.

Finish: a light dusting of powdered sugar substitute adds a sweet finish, if you have it. Serve soon after cooking for the warmest centre and best contrast with the fruit.

Keep the waffle iron manageable

Heat: give the iron time to come up to temperature before adding batter, which helps the waffles begin cooking as soon as they hit the plates.

Release: avoid opening the iron too early; the waffle needs time to set so it is less likely to split when lifted.

Recipe notes & tips

• Use a ripe banana so it mashes easily into the batter.
• Grind the oats finely if you are starting with oatmeal.
• Preheat the waffle iron fully before adding the batter.
• Spread the batter gently to cover the plates without overfilling them.
• Allow the waffle to cook for about 5 minutes before checking it.
• Serve the waffles warm with the fruit.

Variations

• Change the fruit: serve with fresh berries or another fruit you have to hand.
• Use soy milk: swap in soy milk for the almond milk option.
• Add spice: use a little extra cinnamon for a warmer flavour.
• Use oat flour: skip the grinding step by starting with oatmeal flour.
• Adjust the sweetener: use your preferred sugar substitute in place of stevia.

Common mistakes to avoid

• Coarse oat flour: grind the oatmeal before mixing for a more even batter.
• Cold waffle iron: let it heat up before adding the mixture so the waffles cook properly.
• Opening too soon: leave the iron closed for about 5 minutes to give the waffle time to set.
• Uneven spreading: distribute the batter across the plates with a spoon or spatula.
• Oversized banana pieces: mash the banana well so it blends into the batter.

How to store

Refrigerate leftover waffles in an airtight container for up to 2 days. Reheat in a toaster or waffle iron until warmed through; the fruit is best stored separately and served fresh.

Frequently asked questions