Description
This easy gluten-free oat waffle recipe offers a delicious and nutritious twist on traditional waffles using oat flour. Perfectly crispy on the outside and tender inside, these waffles are made with simple ingredients like oat flour, eggs, and your choice of milk. They are naturally gluten free and can be customized to be vegan or dairy free.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups (128 grams) oat flour, certified gluten-free if necessary
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch of cinnamon, optional
Wet Ingredients
- 3/4 cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk)
- 1/4 cup + 1 tablespoon melted coconut oil or 5 tablespoons unsalted butter, melted
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the oat flour, baking powder, salt, and optional cinnamon until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk together the milk, melted coconut oil or butter, eggs, maple syrup, and vanilla extract. If the coconut oil solidifies when combined with cold ingredients, gently heat the mixture in the microwave in ten-second intervals until melted again.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a big spoon just until combined; the batter should remain slightly lumpy.
- Rest the Batter: Let the batter rest for 10 minutes to allow the oat flour to absorb moisture, resulting in better texture.
- Preheat Waffle Iron: While the batter rests, plug in your waffle iron and set it to medium-high if it has a temperature or browning control.
- Cook Waffles: After resting, stir the batter once more. Pour enough batter onto the preheated waffle iron to cover the center and most of the surface. Close the lid and cook until the waffle is deeply golden and crisp.
- Cool Waffles: Transfer cooked waffles to a cooling rack or baking sheet without stacking to maintain crispness. Keep warm in a 200-degree oven if desired.
- Repeat and Serve: Repeat the cooking process with remaining batter. Serve warm with maple syrup, nut butter, or toppings of choice.
Notes
- Recipe is adapted from oat pancakes and coconut waffles recipes.
- To make your own oat flour, blend 1 ½ cups of certified gluten-free old-fashioned or quick oats in a food processor until fine.
- You can omit eggs to make the waffles egg free; they will be slightly more delicate.
- For dairy-free waffles, use non-dairy milk and coconut oil instead of butter and cow’s milk.
- To make vegan waffles, omit eggs and use non-dairy milk and coconut oil.
- These waffles freeze well. Store in freezer-safe bags and reheat in a toaster when ready to eat.
Nutrition
- Serving Size: 1 waffle
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
