Easy, light and fluffy waffles made with oat flour that the whole family will love!
Tell me: waffles or pancakes?
It seems like everyone has a preference.
Personally? A few years ago I would have said pancakes > waffles. I’m really not sure why, other than the fact we didn’t have a waffle maker growing up and my mom would make pancakes for a special breakfast. In fact, the only thing I wanted when I got home from months of studying abroad in college was pancakes!
Then I got married. My husband LOVES waffles. A very good friend of ours generously gave us a waffle maker over the summer, and waffles have been requested occasionally ever since. Usually I make him traditional waffles, but I was curious to try this gluten-free version a few months ago and it has never let me down! Now? Pancakes = waffles.
I love that this recipe is so simple. No crazy combination of flours here, just one: oat flour. You can make your own, which is what I did since I already had oats in the pantry, or you can purchase some. If you have oats and a food processor/blender, it’s super easy to make your own–just blend away!
An important note: make sure to account for the 10 minute of batter-resting time. I almost forgot this step once, but thankfully I realized it before I started pouring the batter in the waffle maker! It’s absolutely crucial to let the batter rest so the oat flour absorbs excess moisture.
Have fun with the toppings! You can’t go wrong with classic maple syrup (just be sure to get a high quality syrup if you go that route!), but I also love waffles with a small dollop of raspberry or strawberry preserves. My husband’s favorite is a spoonful of my crock pot apple butter, which adds a nice punch of warm spices. Then there’s always the savory route…chicken and waffles, anyone?
So, what are you waiting for? Go make a special breakfast for your family this weekend!
Gluten-Free Oat Waffles
- 1 1/2 cups oat flour (if making your own, you’ll need about 2 cups of oats blended together to yield 1 1/2 cups of oat flour)
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup room-temperature milk (I used unsweetened vanilla almond milk)
- 5 tablespoons of melted coconut oil or butter
- 2 large eggs
- 2 tablespoons room-temperature maple syrup
- 1 teaspoon vanilla extract
1). In a medium bowl, mix together the oat flour, baking powder, salt, and cinnamon.
2). In a small bowl, whisk together the milk, melted coconut oil/butter, eggs, maple syrup, and vanilla extract.
3). Add the wet ingredients to the dry ingredients. Stir until combined. Let the batter rest for 10 minutes to allow the oat flour to absorb excess moisture. Start preheating the waffle iron at this point.
4). Mix the batter once more then add it to the hot waffle iron. Once golden and cooked through, remove from the waffle iron then repeat with more batter. You can keep them in a 200F oven to keep them warm, if you’d wish, and they should also freeze beautifully. Enjoy!
Recipe yields about 5 square waffles (as pictured above). Serving size: 1 waffle. Approximate Nutritional Information per Serving: Calories: 210 Carbs: 15g Fat: 15g Protein: 6g Fiber: 1g Sugar: 6g Points+: 6. Recipe originally from Cookie and Kate.
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