Ingredients

The following ingredients have 5 Servings
  • 1 cup (145 g) all-purpose low FODMAP gluten-free flour, ( such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
  • 1 cup (99 g) old-fashioned rolled oats; (use gluten-free if following a gluten-free diet)
  • 3 tablespoons firmly packed light brown sugar
  • 1 tablespoon baking powder; (use gluten-free if following a gluten-free diet)
  • Pinch salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 ½ cups (360 ml) lactose-free “buttermilk” (I prefer to make this with lactose-free whole milk), (at room temperature)
  • 2 large eggs, (at room temperature)
  • ½ teaspoon vanilla extract
  • ¼ cup (57 g) unsalted butter, melted
  • 1 medium sized, ripe banana, (peeled and thinly sliced)

Instruction

  • Preheat waffle iron according to manufacturer’s instructions. Preheat oven to 200°F/95°C if you want to keep waffles warm between batches.
  • Whisk the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl to aerate and combine; set aside.
  • In a smaller bowl, whisk together the “buttermilk”, eggs and vanilla until well blended. Pour this wet mixture over the dry mixture and whisk together until a few floury streaks remain, then drizzle in melted butter and add banana and continue stirring together until everything is combined.
  • Coat waffle maker lightly with nonstick spray (you will most likely only need to do this once at the beginning). Scoop waffle batter into preheated waffle iron, making sure batter covers the entire surface, but does not overfill the waffle maker. Close the top and cook until waffles are crispy top and bottom and golden brown, probably about 4 minutes or so depending on waffle maker. Keep waffles warm in oven directly on rack as you continue to make waffles. Serve waffles immediately with pure maple syrup and a pat of butter alongside, if you like.