My love for waffles is never-ending, and these Cornmeal Banana Oatmeal Waffles are my latest creation! (You can also check out the recipe for my Strawberry Banana Waffles).
I often have waffles more than once a day. If it’s not for breakfast, it’s as the base for a savory lunch waffle sandwich. Lately, I’ve been looking for ways to add fiber and protein to my diet. When I saw that 1 cup of yellow corn meal contains about 9 grams of fiber and about 10 grams of protein, I got very excited. I spent some time subbing out part of the flout for cornmeal, and came up with this recipe.
Cornmeal gives food a crunchy texture that you either like or you don’t. I’m a huge fan of cornbread as well as any Middle Eastern desserts that contain semolina or cream of wheat. The texture is satisfying for me. So, I didn’t need much convincing to make these waffles part of my weekly meal prep. I make these cornmeal waffles, store them in the fridge, and toast them for meals.
Although photos on my blog and Instagram include syrup, I rarely eat the waffles with syrup. Syrup is for extra special occasions! I usually eat my waffles plain, like a piece of toast, and add fruits when I have time.
These cornmeal waffles are made with bananas instead of eggs, your choice of milk, quick oats, and flour. I have made the recipe dairy and gluten free by using soy or almond milk as well as gluten-free flour. I’ve also used regular large-flaked oats. It’s up to you, your preferences, and what you have in your pantry.
Here’s the recipe for my Cornmeal Banana Oatmeal Waffles:
Cornmeal Banana Oatmeal Waffles
1 1/2 c milk
2 T canola oil
2 T sugar
1 t vanilla
2/3 c mashed banana
3/4 c cornmeal
3/4 c flour
1 c quick oats
1 T baking powder
1/2 t salt
- Measure out the wet ingredients into a bowl, and add the dry ingredients
- Mix well
- Pour on to waffle iron and cook until golden
Have you ever had cornmeal waffles? Let me know how you make yours!
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