Description
This Easy Gluten Free Oat Waffles recipe offers a delicious and healthy alternative to traditional waffles, using oat flour for a naturally gluten-free base. Light, fluffy, and slightly crisp, these waffles are perfect for breakfast or brunch and can be customized with your favorite toppings.
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 well combined.
- Combine Wet Ingredients: In another bowl, whisk the milk, melted coconut oil or butter, eggs, maple syrup, and vanilla extract. If the coconut oil solidifies, gently heat the wet mixture in the microwave in ten-second intervals until smoothly melted.
- Combine Both Mixtures: Pour the wet ingredients into the dry ingredients and stir with a large spoon until just combined. The batter should remain slightly lumpy.
- Rest Batter: Let the batter rest for 10 minutes to allow the oat flour to absorb moisture, improving texture.
- Preheat Waffle Iron: While the batter rests, plug in your waffle iron and set to medium-high heat if it has a temperature dial.
- Cook Waffles: Give the batter a gentle stir. Pour enough batter onto the heated waffle iron to cover the center and most of the surface area. Close the lid and cook until waffles are deeply golden and crisp.
- Cool and Serve: Transfer cooked waffles to a cooling rack or baking sheet. Avoid stacking to maintain crispness. Keep waffles warm in a 200 degree oven if serving later.
- Repeat: Cook remaining batter following the above steps.
- Serve: Serve waffles warm with maple syrup, nut butter, or any toppings of your choice.
Notes
- Recipe is based on oat pancakes and coconut waffle recipes for a reliable texture and flavor.
- Make your own oat flour by blending old-fashioned or quick-cooking oats until fine; use certified gluten-free oats if needed.
- To make egg free, omit eggs; waffles will be a bit more delicate but still tasty.
- For dairy free, use non-dairy milk and coconut oil instead of butter.
- To make vegan, use non-dairy milk, coconut oil, and omit eggs.
- Waffles freeze well; store in freezer-safe bags and reheat in a toaster.
Nutrition
- Serving Size: 1 waffle
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
