Place oats in blender and chop until oats are ground into small oat pieces (not quite a powder).

Add oats to the rest of the dry ingredients (Einkorn, Kamut, sugars, baking soda, salt, cinnamon) to a large bowl and mix well.

In a small bowl, smash the bananas until no chunks remain.

Add the wet ingredients (buttermilk, eggs, vanilla, melted butter) to the bananas. Whisk until smooth, scraping sides until mixed well.

Add the wet ingredients to the dry ingredients.

Spray hot waffle iron lightly with oil and pour slightly rounded half a cup of batter into each waffle mold. Cook waffles a little longer than usual to cook to crisp.

I make this into a dry mix to enjoy as a quicker option from my pantry on busy days. Here is what I do:

Mix the dry ingredients and combine into a storage container in your cupboard.

Refer to or print these instructions to place onto the container:

Got it — you added an extra ¼ cup kamut flour and ¼ cup einkorn flour to the dry mix.

For 1 batch and makes approx. 10 waffles:

For every 3 ¼ cups (435g) of dry mix, add: 2 cups (480g) buttermilk, well-shaken, 1 stick (113g) butter, melted, 2 eggs (about 100g total), 2 ripe bananas (about 230g total), mashed, 1 tsp (5g) vanilla extract.

In a bowl, whisk together the wet ingredients.

Add 3 ¼ cups (435g) of dry mix and stir until just combined.

Let sit for 5 minutes while preheating the waffle iron.

Cook according to waffle iron instructions.

Enjoy!