Description
This Easy Gluten Free Oat Waffles recipe offers a delicious and healthy breakfast option, using certified gluten-free oat flour for a light, crispy texture with a hint of cinnamon. Made with simple ingredients like eggs, milk, and melted coconut oil or butter, these waffles are naturally sweetened with maple syrup and flavored with vanilla extract. Perfectly crisp on the outside and tender on the inside, they’re quick to prepare and ideal for a wholesome gluten-free meal.
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) until thoroughly combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted coconut oil or butter, eggs, maple syrup, and vanilla extract until the mixture is smooth. If the coconut oil solidifies, warm gently in short microwave intervals to achieve a liquid consistency.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredient bowl and stir gently with a large spoon just until combined. It’s okay if the batter is slightly lumpy. Let the batter rest for 10 minutes to allow the oat flour to fully hydrate.
- Preheat Waffle Iron: While the batter rests, plug in your waffle iron and preheat it. Set the temperature or browning dial to medium-high for optimal crispiness.
- Cook Waffles: After resting, gently stir the batter again. Pour enough batter onto the hot waffle iron to cover the center and most of the surface, then close the lid. Cook until the waffles are deeply golden brown and crispy.
- Cool and Serve: Transfer the cooked waffles to a cooling rack or baking sheet without stacking to keep them crisp. Keep warm in a 200°F oven if needed. Repeat with the remaining batter and serve hot with maple syrup, nut butter, or preferred toppings.
Notes
- Resting the batter is crucial to allow oat flour to absorb moisture, improving the texture.
- Adjust the waffle iron temperature based on your appliance’s performance for perfect browning.
- If the batter thickens too much after resting, add a splash of milk to loosen it slightly.
- Use certified gluten-free oat flour to ensure the recipe remains gluten-free.
- Waffles are best enjoyed fresh but can be stored in the refrigerator and reheated in a toaster or oven for crispness.
