The waffle recipe I turn to, time and time again are these delicious Whole-Grain Buttermilk Waffles. These waffles are already sugar-free (sweetened with ripe bananas), and can be made dairy and egg-free as well!

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Why We Love These Waffles

It’s simple: they’re hearty, delicious, and there’s no extra dishes dirtied with seperating eggs to whip the whites. Some waffles recipes need that, this ain’t them. The combination of oat and whole-grain flour gives these a unique flavor and fullness. Being naturally sweetened with ripe bananas is a plus (without too much of a banana flavor, I don’t even taste them at all)!

Meet the Waffle Maker

Alright I’ll admit it, I love me some fancy kitchen gadgets. But, hear me out. I’ve wanted to throw every waffle maker I’ve owned out the window while I’m using it and I have never, ever felt like that with my Breville waffle maker. Come to think of it, I’ve never felt like that with any of my Breville small appliances. But we’re here to discuss the waffle maker today, and my friend…it’s glorious. It makes 4 waffles at once, has various settings, and even a cute little “a bit more” button. Yes, it seriously says exactly that and I adore it.

If you’re like me and avoid making waffles because you can’t stand the making them part, do yourself a favor and budget for this gem. You could even do what we did and find one used for much less. You’ll be thanking yourself when you make these whole-grain buttermilk waffles. Is this waffle maker necessary? Absolutely not, if you’re thinking it’s not I’m pretty sure you have more patience than me and that’s worth celebrating.

Freezer-Friendly and Customizeable

Easily halve or double this recipe to feed fewer folks or stock up the freezer. These are very filling on their own, but we tend to eat more on the first day and then load them up with extra protein from peanut butter when we reheat them. If you decide to freeze them, pop them in a single layer on cookie sheets protected with plastic wrap and freeze. Once frozen (don’t forget about them!), place them in a freezer safe bag like Stasher Bags and they’ll be ready when you want them!

If you’re eating the leftovers the next day, you can toss them straight into a Stasher Bag instead. These reheat great, and make great leftover breakfast for busy mornings!

Print Recipe

Whole-Grain Buttermilk Waffles

These waffles are a great, filling base to fit the needs of your family. Want them to be egg free? Use flaxseed meal egg replacements, like we do! Want to make them pumpkin spiced? Replace the cinnamon with pumpkin spice! Prefer butter over avocado oil? Sub it! For even better nutritional absorption, start these the night before and soak in the fridge overnight!

Prep Time

10 minutes

Cook Time

15-60 minutes, depending on waffle maker

Servings

square waffles

Ingredients

• 3 cups rolled oats or oat flour
• 3 cups whole-wheat flour einkorn or spelt recommended
• 1/2 cup flaxseed meal
• 1 Tb baking powder
• 2 tsp cinnamon ceylon recommended
• 1 1/2 tsp Himalayan sea salt
• 5 eggs or 5 Tb flaxseed meal soaked 10 minutes in 1 cup filtered water
• 4 ripe bananas
• 1/4 cup avocado oil or melted, slightly cooled butter
• 3 tsp vanilla extract
• 4 cups buttermilk or whole milk, or canned coconut for dairy free

Prep Time 10 minutes Cook Time 15-60 minutes, depending on waffle maker Servings square waffles Ingredients 3 cups rolled oats or oat flour 3 cups whole-wheat flour einkorn or spelt recommended 1/2 cup flaxseed meal 1 Tb baking powder 2 tsp cinnamon ceylon recommended 1 1/2 tsp Himalayan sea salt 5 eggs or 5 Tb flaxseed meal soaked 10 minutes in 1 cup filtered water 4 ripe bananas 1/4 cup avocado oil or melted, slightly cooled butter 3 tsp vanilla extract 4 cups buttermilk or whole milk, or canned coconut for dairy free

Instructions

1. If making oat flour, place rolled oats into a powerful blender (Vitamix recommended) and blend until a fine flour is produced.
2. In a large mixing bowl whisk oat flour, whole-wheat flour, flaxseed meal, baking powder, cinnamon, and salt.
3. In the your blender container combine eggs with peeled bananas, oil, and vanilla extract and blend until smooth. Add buttermilk and blend briefly until smooth.
4. Pour liquid mixture into flour mixture and whisk until smooth, avoiding over mixing. Cover and soak overnight to be ready in the morning, or turn on waffle maker if making immediately.
5. Once waffle maker is hot, scoop batter into maker per maker’s instructions and cook until cooked as desired.
6. Top with peanut butter and maple syrup, butter and berries, whipped cream and chocolate chips, or whatever your family enjoys!

Recipe Notes

This recipe feeds my family of 5 for two mornings by eating more with berries on day one, and then stretching them further the next day by toasting them and eating them with peanut butter and a glass of raw, whole milk. Need less? Freeze your leftovers by lining a cookie sheet with these in a single layer, once frozen place them in a freezer-safe bag and pull out when needed again. Or, halve the recipe if you want to make less. Tag me on Instagram if you make these, I’d love to see if you love them as much as we do! @cultivating.motherhood https://cultivating-motherhood.com/

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