Oat Waffles

I have used this recipe for quite some time and honestly they are absolutely fantastic. They are crispy on the outside and fluffy on the inside. The best part, only flour is oat! No mixing of flours! This makes it easy for others to accommodate for family with allergies I find.

This recipe isn’t huge, a single batch yields 3-4 round, 7 inch belgian waffles or 6 small, square belgian waffles. I often triple the recipe and freeze my leftovers to quickly warm up.

Oat Waffles

  • Servings: 6 Belgian-style waffles
  • Print

Ingredients
1 1/2 C oat flour, certified gluten free if necessary
2 tsp baking powder (or 1/2 tsp baking soda and 1 1/2 tsp apple cider vinegar) (1)
1/2 tsp salt (2)
Pinch of cinnamon (optional)
3/4 C room temperature milk of choice (we use light coconut milk)
1/4 C + 1 Tbsp melted coconut oil or 5 Tbsp unsalted butter, melted (we use Miyokos)
2 flax eggs (2 Tbsp flaxseed meal, 4 Tbsp warm water) or 2 large eggs
2 Tbsp maple syrup
1 tsp vanilla extract (3)

Directions

  1. Make flax eggs (omit if using regular eggs) in small bowl
  2. In a mixing bowl whisk the dry ingredients together: oat flour, baking powder (or baking soda), salt, and cinnamon.
  3. In another bowl whisk the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup, vanilla extract (and apple cider vinegar if using). If coconut oil solidifies on contact with cold ingredients gently heat the wet mixture in the microwave in 10 second intervals until melted again.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula or spoon until just combined (it will still be slightly lumpy). Rest for 10 minutes (allows oat flour to absorb the moisture). Plug in the waffle iron to preheat now. Set dial to medium-high if temperature/browning dial (ours is setting 5)
  5. Once 10 minutes is completed, swirl batter one final time and pour batter into waffle iron & close the lid. Once the waffle is deeply golden and crispy transfer to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they lose their crispiness.
  6. Keep warm if desired in a 200 degree oven until ready to serve.
  7. Repeat with remaining batter
  8. Freeze leftover waffles in freezer safe plastic bags, place in toaster or microwave to warm up to eat.

Notes
(1) Baking powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(3) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own

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