Description
This Easy Gluten Free Oat Waffles recipe offers a wholesome and delicious breakfast option that’s naturally gluten-free and packed with flavor. Made with oat flour, cozy spices, and a touch of maple syrup, these waffles come together quickly and bake up golden, crisp, and fluffy. Perfect for a family brunch or an anytime treat, these waffles pair beautifully with your favorite toppings from fresh fruit to nut butters.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (128 grams) oat flour, certified gluten-free if necessary
- 2 teaspoons baking powder
- ½ teaspoon salt
- Pinch of cinnamon (optional)
Wet Ingredients
- ¾ cup room temperature milk of choice (light coconut milk, nut milk, or cow’s milk)
- ¼ 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 large mixing bowl, whisk together the oat flour, baking powder, salt, and cinnamon if using, ensuring even distribution of all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, melted coconut oil or butter, eggs, maple syrup, and vanilla extract until fully combined. If the coconut oil solidifies, gently warm the mixture in short microwave bursts until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredient bowl. Stir gently with a large spoon until just combined; the batter may be slightly lumpy. Let the batter rest for 10 minutes to allow the oat flour to absorb the liquid.
- Preheat Waffle Iron: While the batter rests, preheat your waffle iron. Set the temperature or browning dial to medium-high for best results if available.
- Cook Waffles: Stir the batter briefly after resting. Pour enough batter onto the preheated waffle iron to cover the center and much of the surface. 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 to keep them crisp, avoiding stacking. To keep waffles warm, place them in a 200°F oven until serving. Repeat with remaining batter and serve hot with maple syrup, nut butter, or your favorite toppings.
Notes
- Resting the batter is crucial for better texture as it helps the oat flour absorb moisture.
- If you don’t have a waffle iron, this batter could be adapted slightly to make pancakes instead.
- Use certified gluten-free oat flour if you need to remain gluten-free.
- Adjust sweetness by adding more or less maple syrup based on preference.
- Keep cooked waffles crisp by avoiding stacking and using a low oven to keep them warm.
