These vegan banana waffles combine two breakfast favorites, my Banana Muffins and Multigrain Waffles, into one light, fluffy, sweet waffle. Word of caution: after making them, you may be tempted to make these every morning.

Whole wheat pastry flour, oats, flax and chia make the batter, ripe banana and cinnamon sweeten it, and there are no eggs or dairy at all.

The Best Whole Wheat Banana Waffles (Vegan and Egg Free)

I see many of you have fallen in love with my Banana Muffins and Multigrain Waffles. How could their light, fluffy, sweet deliciousness not spark a breakfast love affair? I make both frequently and I’m still obsessed. So one little morning, I decided to combine the two! You may want to stock up on bananas.

My whole mission is to create tasty, sweet and enjoyable food full of nutrition. By sneaking in Chia seeds and Flax seeds, my mission is quickly achieved! These little power seeds carry serious nutrition. While your mouth is loving everything about these banana waffles, your body will be loving the fiber and healthy fats. And because the batter is sweetened with ripe banana and vanilla milk, there is no sugar to add at all.

Let’s talk toppings. Don’t insult all the nutritional value of these waffles by topping them with margarine, butter or artificial maple syrup. I have proven and loved topping options, tested on my food critics, my husband and my 2 year old. Both of my favorites are below, and both are crazy good! I can’t wait to hear which one you like best.

Why You’ll Love These Banana Waffles

No eggs, no dairy. Flax, chia and banana hold the batter together.
Naturally sweet. Two ripe bananas and vanilla almond or coconut milk sweeten every bite.
Whole grain goodness. Whole wheat pastry flour and oats keep them hearty yet fluffy.
Family tested toppings. Coconut oil and maple syrup, or peanut butter and fresh fruit.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Whole wheat pastry flour: Milled from soft wheat, so it has less protein and forms less gluten than regular whole wheat flour. That is what keeps these waffles light and fluffy instead of heavy. Regular whole wheat flour works, but the waffles will be denser.
Quick whole oats: Add a hearty, slightly nutty texture. Quick oats are cut small, so they soften fast in the batter. Old fashioned oats will work in a pinch, but they give a chewier, more rustic waffle.
Flax seeds or flax seed meal: Ground flax absorbs liquid and turns into a soft gel that binds the batter in place of eggs. You can grind whole flax seeds into meal yourself. Just put 2 tablespoons in a quality blender like a Vitamix and blend to a fine, flour like consistency. Voila! You have flax seed meal.
Chia seeds: Optional, but they add fiber, healthy fats and extra binding power as they swell in the milk.
Baking powder: The only leavener, and what gives the waffles their rise and airy center.
Ground cinnamon: Warm spice that pairs perfectly with banana and makes the kitchen smell amazing.
Salt: A small pinch balances the sweetness and makes the banana flavor pop. Without it, the waffles can taste a little flat.
Vanilla almond milk or vanilla coconut milk: The liquid in the batter and a source of gentle sweetness and vanilla flavor. Plain unsweetened milk works, but the waffles will be less sweet.
Ripe bananas: Two, peeled. One is blended with the milk so its flavor and sweetness run through every bite, and one is mashed for little pockets of banana. The spottier the bananas, the sweeter the waffles.
For topping: coconut oil, pure maple syrup, natural peanut butter, sliced strawberries and bananas.

How to Make Whole Wheat Banana Waffles

Mix the dry ingredients. In a medium bowl, stir together the flour, oats, flax seeds, chia seeds, baking powder, cinnamon and salt. Whisk well so the baking powder and cinnamon are evenly spread through the flour.
Blend the milk and banana. Add the milk and 1 banana to a Vitamix or other blender and blend on high for about 30 seconds, until smooth and creamy with no banana chunks left.
Mash the second banana. In a small bowl, mash the remaining banana with a fork. A few small lumps are good, since they turn into sweet, caramelized pockets of banana in the finished waffles.
Make the batter. Add the blended milk mixture and the mashed banana to the dry ingredients and mix well. The batter will be thick. Let it sit for a minute or two while the iron heats so the flax and chia can start to thicken it.
Heat and grease the iron. Preheat the waffle iron on low to medium heat. Lightly grease it with olive oil cooking spray before every waffle, since there is no butter or egg in the batter.
Cook. Pour about 1/2 cup of batter into the center of the iron, close it and cook until golden brown. The banana sugars caramelize, so lower heat keeps the outside from browning before the inside is cooked.

Kami’s tip: Spread coconut oil over a warm waffle just like you would butter, then pour on pure maple syrup. Or spread on natural peanut butter and top with sliced fresh strawberries and bananas.

Ways to Top Banana Waffles

Classic. Coconut oil spread over the warm waffle like butter, then a generous pour of pure maple syrup.
Peanut butter and fruit. Natural peanut butter (my favorite is Adam’s Peanut Butter) with sliced strawberries and bananas.
Berry loaded. Fresh berries and a drizzle of maple syrup, or try these blueberry waffles.
Nutty crunch. Chopped walnuts or pecans sprinkled over the top, with a few banana slices and a light dusting of cinnamon.

Banana Waffle Recipe FAQs

Are these banana waffles vegan? Yes. The batter uses plant based milk and contains no eggs, butter or dairy. Keep the toppings vegan with coconut oil and maple syrup.
How do you make banana waffles without eggs? Flax seed meal and chia seeds absorb liquid and form a gel that binds the batter, and the mashed banana helps hold it together too.
Are the chia seeds required? No, they are optional. They add nutrition and help thicken the batter, but the waffles still work without them.
Do I need a Vitamix? No. Any blender that can puree a banana into the milk works. You can also mash both bananas very well and whisk them into the milk by hand, though the batter will be a little less smooth.
Why are my waffles sticking? Grease the iron with olive oil cooking spray before every single waffle, and let it heat fully first.
What kind of bananas work best? Very ripe bananas with lots of brown spots. They are sweeter, softer and blend more smoothly into the milk.
Can I make the batter ahead? It is best cooked right away. The flax, chia and oats keep absorbing milk, so a batter that sits too long gets very thick. Stir in a splash more milk if needed.
Can I freeze leftover waffles? Yes. Cool them, freeze in a single layer, then transfer to a freezer bag. Reheat in the toaster.

Banana Cinnamon Waffles

Banana cinnamon waffles made with whole wheat pastry flour, quick oats, flax and chia seeds, with one banana blended into the milk and one mashed in. They are vegan, egg free and naturally sweet.

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Ingredients

2 cups whole wheat pastry flour
1/2 cup quick whole oats
2 Tbs flax seeds or flax seed meal
2 Tbs chia seeds optional
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 cups vanilla almond milk or vanilla coconut milk
2 ripe bananas peeled (one blended with milk and one mashed)

Instructions

In a medium-sized bowl, mix together flour, oats, flax seeds, chia seeds, baking powder, cinnamon, and salt.
In a Vitamix blender, add milk and 1 banana. Blend on high for 30 seconds until well blended. In a small bowl, mash remaining banana. Add both milk mixture and mashed banana to dry ingredients. Mix well.
Preheat waffle iron on low-medium heat. Lightly grease with olive oil cooking spray each time prior to pouring about 1/2 cup mixture in center of waffle iron. Cook until golden brown.

Made these banana waffles? Leave a star rating in the recipe card and tell me which topping you liked best in the comments below. Your feedback helps other cooks, and I love hearing about your favorites.