Lactose-Free Oat Waffles with Banana

First, pour the dry oats into an electric blender. Blend on high speed for about 30 seconds, until you get a fine oat flour.

Add all the remaining ingredients to the ground oats in the blender: banana, eggs, milk, Greek yogurt, melted butter, baking powder, cinnamon, vanilla, and salt.

Blend again until the mixture is completely smooth and uniform. Let the mixture rest in the blender for 5–10 minutes. This is a key step: the oats will absorb the liquid, the mixture will thicken, and the waffles will be soft inside instead of dry.

Meanwhile, heat up the waffle iron. Once hot, grease it with a little oil or butter (even if it has a non-stick coating, oats tend to "soak up" fat, so this is recommended for crispiness).

Pour an appropriate amount of batter into the waffle iron (don't overfill, as the batter rises during baking). Bake until steam stops coming out of the waffle iron and the waffles are golden brown and crispy (about 3–5 minutes, depending on the power of the waffle iron).

Place the baked waffles on a wire rack (not stacked on top of each other, so they don't get soggy) until you've used up all the batter. Serve warm with fresh fruit or yogurt.