Description
This Easy Gluten Free Oat Waffles Recipe delivers light, crispy, and flavorful waffles perfect for a wholesome breakfast or brunch. Made with oat flour and adaptable to dairy-free, vegan, and egg-free diets, these waffles are both nutritious and delicious, topped with your favorite syrup or nut butter.
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, 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
- Whisk dry ingredients: In a mixing bowl, combine oat flour, baking powder, salt, and cinnamon, whisking well to blend all dry components evenly.
- Combine wet ingredients: In another bowl, whisk together the milk, melted coconut oil or butter, eggs, maple syrup, and vanilla extract. If the coconut oil solidifies, gently warm the mixture in the microwave in ten-second intervals until fully melted.
- Mix wet and dry: Pour the wet mixture into the dry ingredients and stir with a large spoon until just combined; the batter will remain slightly lumpy.
- Let batter rest: Allow the batter to rest for 10 minutes to enable oat flour to absorb moisture, improving texture.
- Preheat waffle iron: During the resting time, plug in and preheat your waffle iron, setting it to medium-high if it has a temperature control.
- Cook waffles: Stir the batter briefly once more, then pour enough batter onto the heated waffle iron to cover most of the surface. Close the lid and cook until waffles are deeply golden brown and crisp.
- Cool and repeat: Transfer cooked waffles to a cooling rack or baking sheet to keep crispness; do not stack them. Keep waffles warm in a 200-degree oven if desired until serving.
- Serve: Serve waffles with maple syrup, nut butter, or any preferred toppings. Repeat cooking steps with remaining batter.
Notes
- This recipe is based on oat pancakes and coconut waffles recipes for a balanced texture and flavor.
- To make your own oat flour, blend 1 ½ cups of certified gluten-free old-fashioned or quick oats in a food processor or blender until finely ground.
- For egg-free waffles, omit eggs; the texture will be a bit more delicate but still tasty.
- Dairy-free option: use non-dairy milk and coconut oil instead of butter and cow’s milk.
- Vegan option: omit eggs, use non-dairy milk and coconut oil.
- These waffles freeze well; store in freezer-safe bags and toast individually to reheat.
Nutrition
- Serving Size: 1 waffle
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
