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These Vegan Peanut Butter Banana Waffles are delicious and super easy to make. They only need 7 basic ingredients, great for meal prep so you could enjoy waffles as early or as late as you want!
Honestly, I was not a morning-waffle person. I just didn’t really want waffles in the morning because they are kind of like desserts rather than breakfast to me. But, you know, nothing is permanent.
Now I really enjoy eating waffles in the morning and I don’t exactly know the reason behind this change. I guess it’s because I could make them myself in a short amount of time, aka busy/lazy person’s best friend.
They are also freezer-friendly too, meaning you can make a big batch and stock them in the freezer as meal prep for any rainy day.
And I really really miss having waffles. Most of the waffles in Taiwan contain dairy milk or egg, so I think I should make my own waffles.
Watch How to Make >>
Ingredients You Need
This recipe calls for 7 basic ingredients:
- Rolled oats or instant oats: We’re going to grind them so either will work. If you don’t have a grinder, just buy oat flour.
- Spelt flour: I usually use whole wheat spelt flour, white will work too.
- Baking powder: It’s an important ingredient to make our waffle fluffy.
- Banana: Grab the ripe one because it’s sweeter and stronger in flavor.
- Non-dairy milk: You can use any plant milk. I usually use homemade soymilk.
- Peanut butter: Use natural, runny peanut butter. I usually use homemade peanut butter.
- Maple syrup: aka my favorite liquid sweetener. I just love the combination of maple syrup and peanut butter.
There are 3 optional ingredients that I would recommend adding if you have them at hand:
- Salt: I kind of always use them to bring out more flavor.
- Ground flaxseed: It can serve as a strong binding agent that makes your waffles firmer, which is what I like. If you are more of a “soft-waffles” person, then you could omit it. Or just try both versions and see which one you prefer.
- Vanilla extract: You know, everything tastes better with some vanilla.
How to Make Peanut Butter Banana Waffles
The fastest way to make these waffles are to blend all ingredients together and cook the batter in the waffle makers.
If you don’t have a blender, don’t leave just yet. You could mash the banana by hand, which will slow you down just a little bit. After mashing the bananas, mix in other ingredients and cook the batter in the waffle maker.
Each waffle maker might be a little bit different, but here are the common steps:
- Preheat the waffle maker/iron. In the meantime, preparing the waffle batter.
- Brush the iron with some coconut oil. Then pour the batter onto the iron.
- Wait until some bubbles appear on the batter before closing the lid. Cook for 4-6 minutes.
How’s the Taste?
Even though there’s a banana in the ingredient list, these Vegan Peanut Butter Banana Waffles do not have the overwhelming banana taste.
What’s more apparent is the peanut butter aroma, which is not very strong in my opinion. But comparatively, peanut butter does show stronger characteristics in this recipe.
How to Store these Waffles?
These waffles are very freezer-friendly. They’ll be good in the freezer at least for 2 weeks.
The recipe makes two 7-inch waffles. You could definitely double or triple the recipe and store them in the freezer for the following days or weeks. You have the yummy waffles ready to eat when you feel like to.
How to Serve these Waffles?
I like to reheat the cooled waffles in the oven so it tastes warm and cozy. Then you can add any toppings you like. My go-to options are: sliced bananas, maple syrup, and drippy peanut butter.
Since they are banana peanut waffles, there’s no contradiction to add more banana and peanut butter on top, right? (But honestly, I could add banana and peanut butter to anything. 😂)
These waffles are really simple yet delicious. I hope you could give it a try and let me know how it goes by commenting down below.
If you love peanut butter as I do, check out：
Vegan Peanut Butter Banana Waffles
- 45 g (1/2 cup) rolled oats, or instant oats or just use store-bought oat flour
- 60 g (1/2 cup)
whole wheat spelt flour, see note*
- 1 tsp baking powder
- 1 Tbsp ground flaxseed, optional, recommended for a firmer result
- 1 medium ripe banana, ~100 g, measured after peeled
- 240 ml (1 cup) non-dairy milk, I often use soymilk
- 1 Tbsp peanut butter, both crunchy or smooth work
- 1 Tbsp maple syrup, or other liquid sweeteners of choice
- 1/2 tsp vanilla extract, optional but recommended
- 1/8 tsp salt, omit if your peanut butter is salty
- 1 tsp coconut oil, for brushing, optional
- banana slices, or other fruits if you like
- maple syrup, this is part of the delicious-waffles-101, right?
- peanut butter, as many as you want, at least that's my case 🙂
- Preheat your waffle maker.
- In a big mixing bowl, add the oats, spelt flour, baking powder, ground flaxseed, and salt. Give them a mix.
- In a blender cups, add the peeled banana, non-dairy milk, and peanut butter. Blend until smooth.
- Pour the banana-milk mixture into the flour mixture. Add in the vanilla extract and maple syrup. Mix to combine.
- Grease the waffle iron with vegan butter or coconut oil. Pour about 1/2 of the batter onto the waffle iron.** Wait until some bubbles appear on the surface of the batter before closing the lid.
- Cook for 4-6 minutes and serve with maple syrup and toppings of choices.
- Add all ingredients in the blender and blender until smooth.
- Pour about 1/2 of the batter onto the waffle iron. Wait until some bubbles appear on the surface of the batter before closing the lid.
- Cook for 4-6 minutes and serve with maple syrup and toppings you like.
- *Flour: I haven’t tried with other flour but I think regular white flour and whole wheat flour would work too. Let me know if you have any success in using other flour. 🙂
- **Pour: The pouring amount of the batter depends on the size of your waffle maker. This recipe makes 2 big waffles in my case. Adjust the amount of the batter according to your waffle maker as well as your preference.
- Storage: Store in the fridge for 3 days or 2 weeks in the freezer.