The Ultimate Banana, Oat & Walnut Waffles – Naturally Gluten Free

Place the first 10 ingredients (oats through sea salt) in a blender and blend until smooth, from low speed to high; about 20 seconds.
Add the walnuts, pulse in until chopped medium-fine. Alternately, chop them and fold into to batter.

Brush the insides of top and bottom of waffle iron with neutral oil – turn on, heat until very hot.
Add 3/4 cups of batter (use a pyrex measuring cup for exact amount) – to a 7″ waffle iron. (Fill quickly until totally covered with batter.)
Close the iron, cook until very golden – will depend on your iron. Ok to peek at the first one, so you know the timing!

I added a sprinkling of extra oats and walnuts before closing the iron for a pretty look on the outside of the waffle.

Cook until golden and cooked through.
Remove the waffle to a baking pan. Repeat – oiling the iron (this ensures a crispy waffle), adding the batter and cooking.

HINT: The waffle will be crispy on the exterior and tender on the inside. Serve these immediately out of the waffle iron.
TO REHEAT: These reheat/ crisp great in the oven. Place them on a sheet pan and heat at 375 degrees until crispy and warmed through.
YES – YOU CAN FREEZE: Cut the waffles in half, wrap in waxed paper and add to an airtight container. Semi-thaw and bake until crisp and warmed through.

Toppings:
For each serving: add a few slices of banana, dust with confectioner’s sugar, sprinkle with chopped walnuts and pour over a good quality, natural pure maple syrup.