My grandmother used to make these waffles for breakfast, they were so filling that one was enough and they tasted so good. Whenever I went to her house and it smelled of these waffles, I knew I was in for a treat. Now, my mother makes them in large batches, freezes them and we can have a wonderful breakfast for about a week. These waffles are super healthy, they are gluten-free, vegan (honey is optional), and can be done organic! I give small pieces to my 1 year old without anything else, no honey or maple syrup and he loves it, and I don’t feel the least bit guilty about giving him some. In general, I can’t stand the taste of gluten-free products but these are an exception, they are delicious. All the picky eaters who’ve tried them, the non-health nuts, etc., all love them, and ask for the recipe. So, here it is!
Best Corn-Oat Gluten-Free Vegan Waffles:
- 7 cups organic rolled oats
- 7 cups water
- 1 cup organic cornmeal
- 1/4 cup organic coconut oil
- 2 1/2 tsp sea salt
- 1/4 cup honey (optional)
- 2 tablespoons vanilla extract
- 2 ripe mashed (not over mashed!) bananas
- Sesame seeds for sprinkling
- Optional but highly recommended: 2 tablespoons each chia seeds, flax seeds
Blend oats, water, cornmeal, coconut oil, salt, honey and vanilla extract in blender, 3 or 4 cups at a time. If you have a Vitamix or Ninja blender, the large 9 cup container is big enough to do all of it at once, otherwise you’ll want to split the mixture. Batter should not be too thick or too runny. Pour into large mixing bowl and add bananas, mix with large wooden spoon. For best results, oil waffle iron with coconut oil once before adding batter. For easy removal and enhancing flavor, sprinkle sesame seeds on hot waffle iron, pour batter, then sprinkle with more sesame seeds.
Depending on your waffle maker, it can take between 5-10 minutes for each to cook. We use an Oster waffle maker we bought at Target for under $20, set on high heat. We do not recommend the cheap Black & Decker waffle maker from Walmart, it takes forever but it does work in a pinch.
Set to cool on a rack so they can release their moisture. Once cooled, they can be stacked with wax paper between them and frozen. Makes about 10 waffles. You can double this recipe and store them frozen for a quick yet nutritious breakfast the whole family will enjoy. We recommend using real maple syrup or honey as topping.