Blueberry Waffles (Low FODMAP, Dairy Free)
- 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
Preheat the oven to 160 degrees.
In a food processor, blitz the oats until a flour forms.
In a large mixing bowl, combine the flours, oats, baking powder and salt.
In a separate bowl, mash the bananas well and then stir in the milk and eggs until combined.
Add the wet mixture to the dry mixture and mix until smooth. Add in the berries and fold through the mixture gently.
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.
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.