Description
This easy gluten-free oat waffles recipe offers a delicious and healthy breakfast option made with certified gluten-free oat flour. Soft on the inside and crispy on the outside, these waffles come together quickly using simple pantry ingredients and can be enjoyed with your favorite toppings like maple syrup or nut butter. Perfect for those avoiding gluten but craving classic homemade waffles.
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 optional cinnamon. Mix well to ensure 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, warm the mixture gently in short microwave intervals until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently with a large spoon until just combined. Some lumps are okay. Let the batter rest for 10 minutes to allow the oat flour to absorb the liquid properly.
- Preheat Waffle Iron: While the batter rests, plug in your waffle iron and preheat it. Set the temperature or browning dial to medium-high if available, for the best texture and browning.
- Cook Waffles: After resting, stir the batter briefly. Pour enough batter onto the hot waffle iron to cover the center and much of the surface, then close the lid. Cook until waffles are deeply golden brown and crisp on the outside.
- 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 cooking with remaining batter. Serve warm with maple syrup, nut butter, or favorite toppings.
Notes
- Resting the batter allows the oat flour to absorb moisture, improving texture and binding.
- If using coconut oil, keep melted but avoid letting it solidify; rewarm gently as needed.
- Adjust waffle iron settings based on your device for perfect browning.
- Store leftover waffles in an airtight container and reheat in a toaster or oven to maintain crispness.
- For a dairy-free version, use plant-based milk and coconut oil instead of butter.
