Updated: Jan 1, 2019

When I finished my bachelor’s degree my dad gave me what he called a “madrister” (It’s Danish but mostly a word he made up – it basically translates into “food toaster”). It was a griller where I can change the plates so it makes both toasts, grills and as I did today – waffles. We had a griller like this when I lived at home so it really brings back memories.

These waffles are very simple to make and many of my friends have approved them. I use this recipe for both desserts, snacks, and breakfast by just changing the toppings. For dessert I will top the waffles with ice-cream and some kind of chocolate but for breakfast I top them with fruit and yoghurt (or chocolate).


Makes: 8 waffles

  • 2 eggs

  • 1 banana

  • 2.5 dl milk (I use ricemilk or oatmilk)

  • 1.5 dl oats

  • 1 dl spelt flour

  • 1 tsp. baking powder

  • ½ tsp. vanilla powder

  • 1 tsp. cinnamon

  • 1 tsp. coconut oil (to prevent the batter from sticking to the iron)


  1. Blend everything together - I find it the easiest to use a hand-held blender but any kind will work.

  2. Pour the batter into the waffle iron (make sure to not cover the plate completely to avoid overflow – I did this and it’s a mess)

  3. Close the waffle iron and leave it for about 1 minute – the time depends on the iron but it’s finished when it doesn’t stick and the waffle is crispy and golden

  4. Left overs can be kept in an airtight container in the fridge for a few days. However, they will not stay crispy for very long. I eat them as a snack or for breakfast the next day.