Ingredients:

  • 1 cup Rolled Oats (Old-fashioned, uncooked, certified GF if needed)
  • 2 Large Eggs
  • 1 medium Ripe Banana
  • 1/2 cup Plain Greek Yogurt (Full-Fat or Low-Fat)
  • 1/4 teaspoon Salt
  • Non-Stick Spray or Cooking Oil, for greasing

Instructions:

  1. Place the rolled oats and the pinch of salt into the high-speed blender pitcher. Pulse for 15-20 seconds until the oats are broken down into a coarse flour consistency. Ensure no whole oat flakes remain.
  2. Add the eggs, the peeled banana (broken into a couple of chunks), and the Greek yogurt to the blender.
  3. Secure the lid and blend on high speed for 45–60 seconds, scraping down the sides with a spatula halfway through, if necessary. The batter should be completely smooth and quite thick.
  4. Pour the batter into a bowl and let it rest at room temperature for 10 minutes. This resting time allows the oat ‘flour’ to properly hydrate and thicken, which is key to a structured waffle.
  5. Preheat your waffle iron fully to medium-high setting. Once hot, lightly spray both cooking surfaces with non-stick spray or brush with melted coconut oil.
  6. Pour about 1/2 cup of batter onto the centre of the iron (adjusting for your specific machine). Do not overfill. Close the lid and cook for 4–5 minutes.
  7. Cook until steam stops escaping the sides and the waffle lifts easily without sticking and is deeply golden brown. Transfer the finished waffle immediately to a wire rack.
  8. Repeat the greasing and cooking steps with the remaining batter. Ensure the waffles are cooled on the wire rack and are never stacked while warm, which prevents sogginess.