Gluten-free maca-oat waffles

With a double drizzle of maple syrup and dark chocolate

Maca is said to have many benefits, including increasing energy levels, physical stamina, and sex drive, says New York City–based recipe developer Laura Rege. Here, she pairs the ingredient with oat flour for a hearty waffle that’s also gluten-free. If you can’t find oat flour, swap in oats and pulse the dry ingredients together in a food processor. The additional step of whipping the egg whites prevents the waffle from getting soggy when it cooks.

Prep Time: 10 minutes
Cook Time: 8 minutes
Serves 2

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Photography by Robert Bredvad. Food and prop styling by Corey Belle.


1½ cups gluten-free oat flour
2 teaspoons maca powder
1¾ teaspoons gluten-free baking powder
Sea salt
¾ cup whole milk, room temperature
3 tablespoons unsalted butter, melted, plus more for brushing
2 large eggs, separated
1 tablespoon maple syrup, plus more for serving
½ teaspoon vanilla extract
1 banana, thinly sliced
1½ teaspoons cacao nibs
4 ounces dark chocolate, melted


In a small bowl, whisk together the oat flour, maca, baking powder, and ¼ teaspoon salt to combine.
In a medium bowl, whisk together the milk, melted butter, egg yolks, maple syrup, and vanilla extract. Stir the dry ingredients into the wet ingredients until just combined.
Preheat waffle iron to high. In a separate medium bowl, using a hand mixer, beat egg whites to stiff peaks. Fold whites into batter until just combined.
When the iron is hot, brush it with melted butter. Then, pour half the batter into the waffle iron and cook until lightly golden, about 4 minutes. Transfer to a plate and repeat with remaining batter.
Top each waffle with half the banana slices, cacao nibs, and a drizzle of melted chocolate. Serve with additional maple syrup, if desired.