Vegan Banana Waffles

Vegan Banana Waffles! This vegan waffle recipe is easy to make and super healthy. Made with whole wheat flour, brown bananas, and flax seeds, these are perfect to keep frozen and pop into the toaster on a busy morning. 

Vegan banana waffles on a blue plate topped with diced banana and coconut chips

I’ve mentioned before that I have a bit of a thing about rescuing brown bananas.

When I worked in an office that had a generous fruit bowl, I used to take all of the bananas home on Fridays so they wouldn’t get thrown out by the weekend cleaning crew. I’d peel them and throw them into a freezer bag so they were ready for making smoothies or my favourite Coconut Banana Granola Recipe.

I also regularly make a double (or triple!) batch of this vegan waffle recipe and throw them into the freezer, which makes weekday mornings a breeze (<– ha! is that even a thing with a toddler in the house?).

Seriously though, these Vegan Banana Waffles are made with whole-grain flour, flax seeds, and the brownest bananas you have on hand, so even if it’s one of those mornings where I pop my kid in front of the iPad with a frozen waffle (he likes to eat them frozen, total weirdo) and lock myself in the bathroom for 5 minutes of g-dang peace and quiet (<– real talk! I know you feel me, toddler moms!) I know I’ve at least done one thing right.

brown bananas, flax seeds, coconut oil, whole wheat flour, and oat milk on a grey background

What goes into this vegan waffle recipe?

The ingredient list is short and simple. Nothing weird, I promise!

  • Bananas! –> The browner the better.
  • Flax seeds –> We’re using these as an egg replacer.
  • Whole grain flour –> We’ll discuss your options below.
  • Coconut oil –> Makes these nice and tropical!
  • Brown sugar –> Just a little bit, so keep your cool, mmkay?
  • Plant-based milk –> Use your favourite. I’m using oat milk here.
  • Cinnamon –> Yes please!
  • Baking powder –> Leaveners are in the hooooouse!

Overhead photo of vegan banana waffles on a cooling rack.

How do you make vegan banana waffles?

If you’ve hung around here for any amount of time you already know that I’m lazy AF, so of course I’ve made this vegan waffle recipe using only one bowl. Here’s what you’re going to do:

Mix your flax seeds with a bit of water to get ’em hydrated and form that funky flax-seed gel. Set this aside for 10-ish minutes. (<– Ok, I lied, this is totally another bowl. But a very tiny one, so we’re not going to count it. Details matter, folks!)

Grab your brown bananas, and mash them with a fork right in the bowl. Add the brown sugar, melted coconut oil (<– Shit, is that another bowl?! Do measuring cups count?) and plant milk, and stir it up good. I use a fork for this job, because I have already dirtied one up mashing the bananas.

Add the flax “egg” and mix into the other wet ingredients.

Now add your whole-grain flour, cinnamon, baking powder, and salt to the top of the bowl. Use your fork to kind of mix the dry stuff together a bit to distribute the cinnamon and baking powder, and then get in there and mix it up with the wet stuff.

Overhead photo of vegan banana waffles on a blue plate topped with sliced banana, and a cooling rack of waffles to the side

Time to fire up your waffle iron!

One super important thing to note about this vegan waffle recipe is that the flax gel causes the waffles to be prone to sticking to the side of the waffle iron. My recommendation is that you lube up your iron quite well even if it has non-stick plates. I use a silicon basting brush (similar to this one) to brush the plates with coconut oil, and that does a good job.

Use a measuring cup to pour some of the vegan banana waffle batter into your prepared waffle iron (how much you should use totally depends on the size of your waffle iron, but it’s better to start with too little and avoid having to clean up a big mess), and close the lid.

Your waffle iron will hopefully have a way to tell you when it’s done: mine has a little green light that comes on. If you’re going to serve the waffles right away, go for it!

If you’re going to freeze the waffles, transfer them to a wire rack until completely cool.

A plate of vegan banana waffles with a blue toasted in the background

Pro tips / recipe notes:

  • What is the best waffle iron to use? My parents have this bad-ass double waffle iron that flips over and does two big round waffles at a time. I have total iron waffle iron envy. Mine is a fairly run of the mill waffle iron that produces two square waffles at the time. Not as cool, but it gets the job done.
  • Can I freeze this vegan waffle recipe? You can and you should. Ensure the waffles are completely cool, and then transfer them into a freezer bag. Sometimes I separate them with little squares of parchment, but usually I don’t bother with that.
  • How do I re-heat the frozen waffles? The toaster and the microwave are my two go-to methods.
  • How long do frozen waffles last for? They’re good to go for up to three months in the freezer.
  • I’m not vegan, can I replace the flax with eggs? Yup! Use two large eggs in place of the flax and water.
  • What kind of wholegrain flour is best for making waffles? I’ve made these waffles with a blend of either spelt or rye flour with all purpose (2:1 ratio), or with whole wheat pastry flour (100%).

overhead photo of vegan banana waffles on a blue plate with a silver fork and white tea towel to the side

Hey Nutrition Lady, what’s the deal with flax seeds?

Flax seeds are a nutritional powerhouse. They are extraordinarily high in Omega-3 fatty acids, with just two tablespoons of flax seeds containing over 130% of the recommended daily intake.

Flax seeds are also high in dietary fiber, including mucilaginous fiber, which slows down the emptying of stomach contents into the small intestine and helps improve nutrition absorption in the intestine.

Additionally, flax seeds are rich in the fiber-related polyphenols, lignans, which have been shown to reduce the risk of colon cancer. Flax seeds are a source of magnesium, manganese, and phosphorous.

A plate of vegan banana waffles with maple syrup to the side

Other recipes you might enjoy:

Coconut Banana Granola
Sweet Potato Gingerbread Waffles
Healthy Pumpkin Granola

overhead photo of vegan banana waffles on a blue plate with a silver fork and white tea towel to the side
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5 from 9 votes

Vegan Banana Waffles

Vegan Banana Waffles! This vegan waffle recipe is easy to make and super healthy. Made with whole wheat flour, brown bananas, and flax seeds, these are perfect to keep frozen and pop into the toaster on a busy morning. 
Course Breakfast
Cuisine American
Keyword vegan banana waffles, vegan waffle recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 waffles
Calories 236kcal
Author Katie Trant


  • 2 Tbsp flax seeds whole flax seeds or ground both work fine here
  • 4 Tbsp warm water
  • 1 cup whole grain flour whole wheat, spelt, and rye flour are great
  • 1/2 cup all purpose flour
  • 2 Tbsp brown sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 cup mashed banana approx 2 brown bananas
  • 1/3 cup melted coconut oil
  • 1 cup oat milk or plant-based milk of choice
  • 1/2 tsp vanilla extract
  • coconut oil for the waffle iron


  • Combine ground flax and warm water in a small bowl, and let it sit for about 10 minutes to form a gel.
  • Turn on your waffle iron to heat up.
  • In a large bowl, whisk together mashed banana, melted coconut oil, sugar, almond milk, vanilla extract. Add the flax mixture, and mix well.
  • Add the flour, baking powder, salt, and cinnamon. Mix well. 
  • Brush your waffle iron with a bit of coconut oil on the top and bottom. Spoon about 1/4 cup of waffle batter into each square - this will vary depending on the size of your waffle iron.
  • Close, and cook until your waffle iron indicates the waffles are done - just a couple of minutes each.
  • Remove waffles from the iron and onto a wire wrack to cool.
  • Repeat with remaining batter.
  • Once waffles are cool, place them in a plastic freezer bag separated by squares of parchment or freezer paper.
  • To reheat, simply pop your waffles into the toaster for a couple of minutes.
  • Serve with sliced banana, maple syrup, and cocoa nibs if you like.


  • Nutrition values are an estimate only, and will vary depending on the size of your waffles. 


Calories: 236kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 165mg | Potassium: 331mg | Fiber: 2g | Sugar: 9g | Vitamin A: 80IU | Vitamin C: 2.6mg | Calcium: 117mg | Iron: 1.5mg

This recipe was originally published November 13, 2014. It was retested, rephotographed, and updated February 1, 2019.

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  1. pamela says

    So delicious! I almost accidentally added expressed breast milk from the fridge (which probably would have added a delicious sweetness…) but caught myself in time! Mombrainisreal!

  2. Linda says

    Love your blog and love this recipe! I had some sad looking bananas that needed purpose, and these waffles were the answer. I used chia instead of flax (as I’d run out) and added a bit of shopped walnuts. Turned out like delicious banana bread in the form of a waffle which I absolutely love. Thanks so much for a fantastic blog and home-run recipe. This one’s a keeper!

  3. Jillian Curtis says

    I never write reviews…like NEVER…until now!! These waffles are AMAZING! My husband and I fight over them in the morning;) I double the recipe and then when cool, store them in the freezer. Thank you for the wonderful recipe!

  4. Simona says

    Hey. This seems amazing. I was wondering, can i substitute flax seeds with chia seeds? I have whole chia seeds, maybe if i blended them? That would be so helpful to know!

  5. MaLIn says

    I made these the other day and my husband and daughter were fighting over them! Hooked and will continue to make ????????????

  6. maclean nash says

    Man, I would love to try this recipe. They look awesome!
    However, I am on day 16 of NOT eating bananas, which has not been easy because I would always add half to my morning smoothie. For years, I have struggled with gut issues and debilitating abdominal pain. I have seen a doctor, successfully completed the 8 week FODMAP diet, seen a specialist, etc etc. I have been on great medication for about 8 months and it has greatly improved my symptoms, but the pain never left. THEN, I spoke to my friend about it who suffered from similar issues and her doctor had suggested she eliminate bananas and see if that made a difference. She said it helped her and that I should give it a go too. You guys – 16 days without ANY pain! I feel like a new person! After the first week, I thought it might be a coincidence and was still scared I would eat something that would inexplicably give me pain. But at this point, I don’t see how it could be a coincidence.

    KATIE – Do you know anything about this? I knew bananas could constipate, but that was not my (main) issue. I have also wondered if cooked bananas, in muffins, waffles, etc. would have the same effect, but honestly, I am too scared to risk testing it.
    I realize this is a long post and not exactly related to the recipe, but if anyone else suffers from similar issues, consider ditching bananas for a while and see if it helps!

    • Katie Trant says

      I haven’t heard about this specifically, but a quick google search indicates that bananas are potentially among gas-causing foods for some people. So good that you’ve pinpointed what’s bugging you. The only way to know for sure is to reintroduce them and see what happens. Try baked, cooked, etc, and see if the result is the same. Oh, and frozen cauliflower is an excellent substitute for bananas in smoothies.

  7. Tessa says

    Spelt, almond milk and banana are plentiful here. And I have a decent waffle iron. (I know you can’t name ‘names’ but I was curious to know what worked well for you.) I’m surprised Paul doesn’t eat pancakes. I happen to know Paul grew up eating them. He should eat these!

    • Katie Trant says

      It’s some random Swedish brand I found at a hardware store. Nothing at all special. One day I’ll get one of those double waffle irons that flips around – those are really something!

  8. Dorothée says

    Very nice recipe. Did not have flax seeds and just used 2 eggs instead, worked very well.
    My kids loved them and we ended up making a second batch to freeze as there were none left over from the first batch …
    Thanks for your recipes, they are great!

  9. Rebecca says

    Thanks, I whipped these up for a friend with dietary restrictions and the waffles were actually tastier and lighter than the standard white flour / egg recipe I tried recently. And yes, they were delicious with blueberries, especially as we left out the sugar.

  10. Maria says

    I tried this recipe and my boyfriend has his old-school iron that his mother gave him…we have been snacking on them since they cooled off!!! Have you tried to us this with berries?

  11. Emma @ Bake Then Eat says

    I’m in a situation like you I love waffles and pancakes but my fella is not a fan, strange people!!! I’m glad you have found a waffle pan you like I have always been put off from buying one as I know I will be disappointed but I really should just go for it and no doubt end up like you getting 3!!!! Lovely recipe I love banana anything.

    • Katie Trant says

      I think it was mostly because I was after a really specific kind of waffle iron that isn’t the norm where I live. Swedish waffles are really thin and flat and often heart shaped, which drives me crazy. If you live somewhere where Belgian style waffles are the norm you’ll probably have better luck!

  12. Alissa says

    I’m convinced cost has nothing to do with the quality of a waffle iron. My waffle iron is a hand me down from my culinarily challenged little brother, with a big $9.99 stamped on the box. It looks like junk, but it makes waffles like nobody’s business. Deep holes, super crispy, no sticking…it’s awesome! I’m a big fan of freezer waffles too and I’ve got some browning bananas sitting around, so I might make a big batch of these to get me through the next few days of breakfast.

    • Katie Trant says

      I had a super cheap one that made amazing waffles too, but sadly had to give it away when we moved overseas. Glad to have my waffle sitch finally sorted here so I can up my waffle game!

  13. Linda @ Veganosity says

    Who doesn’t like waffles?! I think your husband is the first person I’ve ever heard of who doesn’t-haha! I completely understand your frustration with finding the perfect waffle iron. It matters! If you can order one from Williams-Sonoma I recommend their Belgian waffle iron that flips so you can make two at once. I’ve had mine for years and it’s awesome. LOVE your vegan recipe! it’s filled with nutritional ingredients, so you don’t need to feel guilty eating it in place of something like a bowl of oatmeal.

    • Katie Trant says

      He’s a weird man. He doesn’t like waffles, pancakes, or scones because he finds them too bready. He will, however, have waffles or pancakes if they’re topped with a scoop of ice cream. My dad bought a professional waffle iron that flips and I LOVE it! Whenever I’m back in Canada visiting my family we crank out waffle breakfast for sometimes 20 people. I definitely covet one of those, but there isn’t space for it in my little Stockholm apartment. One day when we’re in a bigger place we’ll get one of those!

  14. kellie@foodtoglow says

    Excellent recipe for the waffle hole perfectionist and waffle hole slacker (me) alike. I remember when I posted my chilli, corn and coriander waffles that you were bemoaning your lack of luck with waffle irons. I’m glad you have now sorted this intolerable situation and are back making perfect waffles. I keep a stash of parchment paper interleaved waffles in my freezer too. Silly not to really. 🙂 And another great use for the brown banana!

    • Katie Trant says

      Intolerable indeed! But thankfully sorted now and thanks for the reminder that I must try those amazing waffles of yours. Perhaps for dinner this weekend topped with a poached egg. Yum!

  15. Kathryn says

    I’m a big fan of the freezer waffle and I totally agree about the crispiness that you get from reheating frozen waffles – I much prefer it too. Hurrah for waffles.

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