Blueberry Waffles (Low FODMAP, Dairy Free)
Ingredients
- 1/2 cup gluten free plain flour
- 2 cups gluten free rolled oats
- 2 firm bananas
- 1/2 cup almond milk
- 1/4 cup corn flour
- 2 eggs
- 3/4 cup blueberries
- 1 tsp baking powder
- pinch salt
Instructions
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Preheat the oven to 160 degrees.
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In a food processor, blitz the oats until a flour forms.
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In a large mixing bowl, combine the flours, oats, baking powder and salt.
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In a separate bowl, mash the bananas well and then stir in the milk and eggs until combined.
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Add the wet mixture to the dry mixture and mix until smooth. Add in the berries and fold through the mixture gently.
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Heat up your waffle iron, and once hot, spoon about 1/3 cup of the mixture to each side and cook until golden brown. Repeat until the mixture is gone.
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To crisp up the waffles, place them on a cake rack or similar and put them in the oven for a few minutes, checking regularly to ensure they don't burn. You can also put them in the toaster if you've stored them in the fridge for meal prep.
