Easy Oat Flour Waffles (Gluten-Free, Dairy-Free)
These easy oat flour waffles are gluten-free, dairy-free, and so delicious. They are light and fluffy with crispy edges and they pair perfectly with maple syrup and fresh fruit. The whole-grain oat flour makes these waffles so healthy and filling!
Equipment
- 2 Mixing Bowls
- 1 Waffle Maker
Ingredients
- 2 cups oat flour (certified gluten-free)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups unsweetened almond milk (or preferred milk)
- ⅓ cup melted coconut oil
- 2 large eggs (omit for vegan option)
- 2 tablespoons pure maple syrup (can sub honey)
- 1 teaspoon pure vanilla extract
Optional Toppings
- pure maple syrup
- fresh fruit or berries
- nut butter
Instructions
- In a large mixing bowl, whisk together the oat flour, baking powder, salt, and ground cinnamon until evenly combined. Set aside.2 cups oat flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
- In a separate bowl, whisk together the milk, melted coconut oil, eggs, maple syrup, and vanilla extract vigorously until well combined.1 ½ cups unsweetened almond milk, ⅓ cup melted coconut oil, 2 large eggs, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients. Stir gently with a large spoon until dry ingredients are just combined. Be careful not to over mix! The batter will have some small lumps, this is okay.
- Let the batter rest for 10-15 minutes so the oat flour has time to absorb the moisture and thicken. This ensures the waffles are thick and fluffy.
- While waiting for the batter to thicken, preheat a waffle iron and spray it thoroughly with non-stick cooking spray. Medium-high heat is appropriate.
- After resting, gently stir the batter once or twice. Use a measuring scoop or pour the batter onto the heated waffle iron. If necessary, use the back of a spoon to spread the batter into the corners of the iron before closing the lid.
- Cook the waffles for 4-8 minutes, or as instructed by your waffle iron. The edges should be crispy and golden brown, but not burnt. When crispy, remove the waffles from the iron and place them on a separate plate to cool.
- Repeat until all the waffle batter has been used. Serve the waffles with pure maple syrup, fresh fruit, nut butter, or enjoy them plain.pure maple syrup, fresh fruit or berries, nut butter
Notes
Storage: Store leftover waffles in an airtight container in the fridge for 5-7 days. To freeze, place the waffles in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.
Vegan Option: Omit the eggs to make vegan oat flour waffles, or use a flax egg instead. They might not be as fluffy and crispy, however.
Oat Flour: To make your own oat flour at home, grind rolled oats in a blender or food processor until fine flour forms. Measure the oat flour and use in the recipe as directed.
Cooking Tip: Don't stack the waffles on top of each other after removing them from the waffle iron. This causes them to lose their crispy texture because of the moisture spreading while they are still hot and steaming.
Waffle Iron: I used a Belgian waffle maker with four rectangular waffle squares (see blog post for images). This recipe made about 7 rectangular waffles. You can use any waffle maker you have, just follow the cooking instructions for your waffle maker.