1 ½cups (360 ml) lactose-free “buttermilk” (I prefer to make this with lactose-free whole milk), at room temperature
2large eggs,at room temperature
½teaspoonvanilla extract
¼cup (57 g)unsalted butter, melted
1medium sized, ripe banana,peeled and thinly sliced
Preparation:
Preheat waffle iron according to manufacturer’s instructions. Preheat oven to 200°F/95°C if you want to keep waffles warm between batches.
Whisk the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl to aerate and combine; set aside.
In a smaller bowl, whisk together the “buttermilk”, eggs and vanilla until well blended. Pour this wet mixture over the dry mixture and whisk together until a few floury streaks remain, then drizzle in melted butter and add banana and continue stirring together until everything is combined.
Coat waffle maker lightly with nonstick spray (you will most likely only need to do this once at the beginning). Scoop waffle batter into preheated waffle iron, making sure batter covers the entire surface, but does not overfill the waffle maker. Close the top and cook until waffles are crispy top and bottom and golden brown, probably about 4 minutes or so depending on waffle maker. Keep waffles warm in oven directly on rack as you continue to make waffles. Serve waffles immediately with pure maple syrup and a pat of butter alongside, if you like.
Notes:
If You Can Tolerate
Lactose: If you passed the lactose Challenge you may use regular whole, 2%, 1% or fat free milk instead of lactose-free. I prefer this recipe with whole milk.
Fructans: If you passed the fructan wheat Challenge you can use regular unbleached all-purpose flour; measure this out by weight for best results.
Nutrition Facts
Low FODMAP Banana Oat Waffles
Amount Per Serving
Calories 407Calories from Fat 117
% Daily Value*
Fat 13g20%
Sodium 289mg12%
Potassium 142mg4%
Carbohydrates 60g20%
Fiber 5g20%
Sugar 11g12%
Protein 10g20%
Calcium 21mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.