These healthy banana oat waffles are gluten and refined sugar free and can be made dairy-free by replacing the buttermilk with soy milk.
Course: Breakfast waffles
Author: Lucy Parissi
170g| 6oz gluten-free rolled oats
1tbspraw cacao powderor cocoa powder
1/4bicarbonate of soda
140ml| 4.7fl oz low-fat buttermilk
1ripe medium bananachopped
strawberriesalmonds, maple syrup, dusting of icing sugar, to serve
Put all the dry ingredients in the Vitamix container and blitz in short bursts until you have a fine powder. Tip this into a large bowl.
Put all the wet ingredients in your blender container and blitz until well blended.
Pour the wet ingredients into the bowl with the dry ones and use a hand whisk to stir everything together until just combined. You will end up with a fairly thick batter. Set aside while the waffle maker heats up.
Preheat the waffle maker until the ready light indicator comes on and spray with a little cooking spray.
Pour enough batter to coat the centre of the waffle maker (about 1/2 cup) and then close. The batter should sizzle and will spread out as you close the machine. Cook for 4-6 minutes or until crisp. Repeat until you have used all of the batter.
Serve the waffles warm with a little maple syrup, sliced strawberries, a handful of chopped almonds or the toppings of your choice.
You can use soy milk instead of the buttermilk if you want to keep these dairy-free.