This recipe came together because I wanted waffles and I wanted something our whole family could enjoy—especially those of us with food sensitivities. So I tossed a couple ingredients into the blender and hoped for the best. The result? A waffle that checks all the boxes: easy, filling, allergy-friendly, and delicious!
We love making these on the weekend, then freezing extras for busy mornings. Just pop them in the toaster and top with whatever you have on hand—berries, maple syrup, or a dollop of coconut whip. They’re a go-to in our home and might become one in yours too.
Blender Oat Waffles (Allergy-Friendly)
These hearty blender waffles are a dream for anyone looking for a wholesome, allergy-friendly breakfast. Made without dairy, eggs, gluten, or oil, they’re naturally sweetened with bananas and full of fiber and plant-based protein from chia seeds, hemp hearts, and oats. Chewy on the inside with a crisp outer edge, these waffles are easy to make and even easier to love.
Ingredients
- 4 cups rolled oats
- 2 cups water or substitute with almond milk
- 4 ripe bananas
- 2 tsp cinnamon
- ½ tsp salt
- 2½ tsp baking powder
- 2 Tbsp coconut sugar
- 4 Tbsp chia seeds
- 4 Tbsp hemp hearts
Optional Toppings:
- Maple syrup
- Fresh blackberries
- Coconut whip-cream homemade or store-bought (Walmart or Good Earth Markets has some)
- Squeeze of Lemon over the top
Instructions
- Preheat your waffle iron. A non-stick waffle maker works best.
- Blend the batter. Add all ingredients to a high-speed blender (like a Vitamix) and blend until smooth.
- Cook the waffles. When the waffle iron is ready, pour in the batter and cook until golden and crisp.
- Adjust between batches. Oats absorb liquid as they sit. Before cooking your second batch, stir in a splash of water to thin the batter slightly.
- Serve warm. Top with your favorite fixings like maple syrup, berries, or coconut whip.
Notes
Yields: 16 waffle squares
Cut the recipe in half to make 8.
Cut the recipe in half to make 8.
