Go ahead, sleep in! You’ve got Gluten-Free Blender Waffles with Cinnamon Pan-Fried Apples to save the morning.
Raise your hand if you LOVE waffles!
Now, keep your hand up if you LOVE standing at the waffle iron or waiting patiently for your waffle to cook while everyone else is eating? Yeah, that’s what I thought. If we were actually in the same room together (and I do hope that someday we are!) there’d be very few hands still in the air because no one loves waiting for their waffles. And I’m guessing no one likes sacrificing that extra 20-30 minutes of sleep to make them. I know I don’t, which is why these Gluten-Free Blender Waffles are a staple at our house – especially Christmas morning when all I really want to do is sip my coffee and watch my kids unwrap their gifts and geek out on Legos. They’re also perfectly suited for busy weekday mornings when you just need to feed your people and get them out the door.
Always “Cook Once, Eat Twice”
My favorite motto even applies to waffles (especially to waffles and all their associated waiting) so when I make waffles, I make these Gluten-Free Blender Waffles and double or triple the batch so I have plenty of extra waffles to stash away in the freezer for another day.
To reheat them, I simply place them back into the preheated waffle iron for about a minute until heated through then serve them topped with cinnamon pan-fried apples and pure maple syrup (or berries in the summer etc.).
Go ahead, sleep in.
Feel free to catch some extra z’s or laze around in front of the fire just a bit longer this holiday season knowing that you’ve got a stash of Gluten-Free Blender Waffles that are ready to reheat and eat. And if you’re feeling extra ambitious, make the cinnamon pan-fried apples to pile on top for an extra naturally sweet treat for all who gather at your table.
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Gluten-Free Blender Waffles with Cinnamon Pan-Friend Apples
Gluten-Free Blender Waffles are slightly sweet and allergy-friendly so everyone can enjoy!
Ingredients
For the Waffles:
- 2 cups oat flour (or 2–3 cups of pancake/waffle mix)
- 2 tsp. baking powder
- ¼ tsp. salt
- ¼ tsp. cinnamon
- 1 small yellow banana
- 2 Tbsp. flax meal + 5 Tbsp. water (we used organic golden flax meal) or 2 eggs
- 2 Tbsp. oil (avocado oil or melted coconut oil work well)
- 1½ cup milk of choice (may substitute non-dairy milk)
- 2 tsp. pure vanilla extract
- 2 Tbsp. pure maple syrup
For the Cinnamon Pan-Fried Apples:
- 4 medium apples, thinly sliced (any kind will do, we used Pink Lady apples)
- 1 Tbsp. oil (avocado oil, melted coconut oil work well)
- Juice of ½ lemon
- ½ tsp. cinnamon
- 2 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
*Non-dairy milk without added gums and thickeners produce the best results. Other nut-free milk options include flax milk or rice milk (if you need this recipe to be nut-free) or almond, coconut or cashew milk.
Instructions
For the Waffles:
- Preheat waffle iron according to manufacturer’s directions.
- Combine flax meal and water and allow to rest for 3 minutes while you measure the other ingredients.
- Place all ingredients into the blender.
- Blend on high, stopping to scrape down the sides as needed, until well blended.
- Spray grids of preheated waffle iron with oil spray or brush with oil, ghee, butter, etc.
- Pour 1/3-1/2 cup batter onto the waffle iron, being careful not to overfill.
- Lower lid of waffle iron and cook according to manufacturer’s directions (see notes below regarding cooking time).
- Repeat with remaining batter adding a little water to thin the batter, if needed.
- Remove waffle and serve immediately. Waffles will soften when cooled but crisp up again when reheated in the waffle iron.
For the Cinnamon Pan-Fried Apples:
- Place a large skillet (a cast iron skillet works great) over medium heat. Add ghee or oil to hot pan then add apples.
- Toss apples with lemon juice, cinnamon, and maple syrup.
- Sauté, stirring occasionally, until apples are softened, about 10-15 minutes depending on how thick your slices are and how hot your pan is.
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Notes
- These waffles are best made in a classic waffle iron (rather than a Belgian-style waffle iron)
- Avoid using ripe bananas (yellow with black spots). Yellow bananas work best.
- These waffles do best when you cook them a little longer than you would other waffles. The surface should be crispy and deep golden brown when you remove them from the iron.
Note: We only test the recipes with the listed ingredients and measurements, unless otherwise noted. If you would like to try a substitution, we would love to have you share what you used and how it turned out in the comments below. Thanks!
Nutrition Information
- Serving Size: ⅛ recipe (1 large waffle + ⅓ cup apples)
- Calories: 256
- Fat: 9g
- Sodium: 40mg
- Carbohydrate: 37g
- (Fiber: 6g
- Sugar: 14g)
- Protein: 7g
Dietary
Frequently Asked Questions About This Recipe:
Q: Can I make the Cinnamon Pan-Fried Apples ahead of time?
A: Yes, you can make them ahead of time and reheat them or prep them up to the point of cooking then cook them when you’re ready to eat.
Q: What is the best way to freeze waffles?
A: Allow waffles to cool completely on a wire baking rack then arrange them in a single layer on a baking sheet. Place parchment paper or a silicone baking mat (Silpat) between layers to prevent them from freezing together. Place waffles in the freezer for 6-8 hours then transfer to a plastic zip-top bag or another freezer-safe container for storage.
Q: How do I reheat waffles?
A: Waffles can be reheated in a hot waffle iron or toaster oven until warm and toasty. Time will depend on the method you choose and your particular appliance (some waffle irons have adjustable temp settings in which case, use the lowest one for best results).
Q: How long can waffles be frozen?
A: Frozen waffles should be consumed within 1-2 months after freezing for the best taste and texture.
Q: Can I use dairy milk instead of non-dairy milk?
A: Absolutely. The recipe was tested with both kinds of milk (dairy and non-dairy ) and yielded great results with both although the dairy milk version received higher ratings from recipe testers for its crispier texture and more golden brown surface.
Q: Can I substitute an egg for the flax meal + water?
A: Yes, you can though they will no longer be vegan.
Q: What is the nutrition information for just the waffles (without the apples)?
A: 1 large waffle (about 6-inch diameter) provides: 193 Calories, 7g Fat, 25g Carbohydrates, 4 g Fiber, 4g Protein, 4g Sugars
Can I substitute oat flour for almond flour?
You should be able to. You may need a little more liquid though.
Hi, if I were to substitute an egg for the flax egg, would I use one or two? Thanks!
Hi Rae,
You would use 2 eggs.