Cinnamon Banana Oat Waffles with Peanut Butter Maple Syrup

• 2 ¼ cups oat flour* (gluten free if needed)
• 3 Tbsp packed brown sugar
• 2 Tbsp cornstarch
• 1 Tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp ginger
• 3 large eggs
• 1 cup almond milk or any milk of choice
• ½ cup melted coconut oil or butter (plus more for prepping waffler)
• ¾ cup mashed ripe bananas (2 medium bananas)
• 2 tsp vanilla extract
• ¼ cup maple syrup
• ¼ cup creamy peanut butter
• Topping options: banana slices, granola, nuts

*Store bought oat flour works or make your own oat flour. Blend oats in a blender until you reach a flour consistency. To make gluten free, buy certified gluten-free oats.

In a medium bowl, whisk oat flour, brown sugar, cornstarch, baking powder, salt and spices. In another large bowl, whisk eggs together. Add almond milk, melted coconut oil, mashed bananas and vanilla until incorporated. Mix in dry ingredients- batter may be slightly lumpy. Let batter sit for 8-10 minutes to let oat flour soak up the moisture.

Meanwhile, unhinge waffler and preheat the two sides on the stovetop over medium heat. Brush a small amount of melted coconut oil on both halves. Once waffle batter is ready, pour about a cup of batter into the center of one of the waffler halves and connect the other half to close on top. Cook waffle for 2-3 minutes and flip to the other side to cook for additional 2-3 minutes. Cook until waffle is golden brown and done. Carefully remove with a silicone spatula or flip out onto a plate. Repeat with remaining batter, prepping halves with coconut oil if needed between waffles. Makes 3 full waffles (4 squares in each).

When ready to serve, mix peanut butter and maple syrup in a small microwave- safe bowl. Heat for 15-30 seconds in the microwave and mix until smooth. Serve waffles with preferred toppings and drizzle with warm peanut butter maple syrup.