Description
These easy gluten-free oat waffles are a wholesome and delicious breakfast option perfect for those avoiding gluten. Made with certified gluten-free oat flour and natural ingredients like coconut oil, eggs, and maple syrup, these Belgian-style waffles are crispy on the outside, tender on the inside, and ready in just 25 minutes.
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 to evenly combine all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted coconut oil or butter, eggs, maple syrup, and vanilla extract until thoroughly combined. Warm gently if coconut oil solidifies.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter may remain slightly lumpy. Let the batter rest for 10 minutes to allow the oat flour to absorb the liquids.
- Preheat Waffle Iron: While the batter rests, plug in and preheat your waffle iron to medium-high if adjustable, ensuring it is ready to cook the waffles.
- Cook Waffles: Stir the rested batter briefly, then pour enough batter onto the hot waffle iron to cover the center and most of the surface area. Close the lid and cook until the waffles turn deeply golden and crisp.
- Keep Warm and Serve: Transfer cooked waffles to a cooling rack or baking sheet without stacking to maintain crispness. Keep warm in a 200°F oven if desired. Repeat with remaining batter and serve hot with maple syrup, nut butter, or preferred toppings.
Notes
- Allowing the batter to rest improves texture by hydrating the oat flour.
- If using coconut oil, ensure it is melted and slightly warm before mixing to prevent clumps.
- Do not stack waffles immediately after cooking to keep them crisp.
- Use certified gluten-free oat flour if you are sensitive to gluten.
- Storage: Waffles can be refrigerated for up to 3 days or frozen for up to 1 month.
