Enjoy fluffy, yet crispy oat flour waffles with this easy gluten-free recipe. Waffles made with oat flour are kid-approved, yet contain no refined sugar and are easily modified for a dairy-free, egg-free, vegan breakfast!
In a medium mixing bowl whisk together the wet ingredients - milk or dairy-free milk, eggs, melted butter or oil, sweetener, and vanilla extract.
1 cup milk, 2 large eggs, 6 tablespoons melted butter or coconut oil, 2 tablespoons honey, pure maple syrup, or coconut sugar, 2 teaspoons vanilla extract
If you are not using pre-made oat flour, begin by making the oat flour. Place 2 cups rolled oats in a high-powered blender, such as a Vitamix, and process until it becomes a fluffy, fine powder.
Add the oat flour, baking powder, cinnamon, and salt to wet ingredients. Stir to combine. The batter will be thin and pour easily from the spoon.
2 cups oat flour, 2 teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon salt
While the waffle iron preheats, let the batter rest for 10-15 minutes. This allows time for the oats to hydrate and makes the waffle’s texture lighter.
After resting the batter will be thicker and ready to pour onto the preheated waffle iron. Spray the waffle maker generously with nonstick cooking spray. Pour the batter until it covers about three-fourths of the area.
Close and cook until golden brown with crispy edges. If the iron indicates it is "done," but the waffles don't release, or the exterior is not brown and crispy, close and cook for a little longer. The waffle maker may have to be adjusted to a darker setting as well.
Serve immediately, place on a baking sheet in a 200ºF oven to keep warm, or transfer to a wire rack to cool.
Notes
Egg-Free Modification
To make the recipe egg-free simply omit the eggs, or even better, replace them with a mashed banana or 1/4 cup unsweetened applesauce to replace some of the moisture to the batter. The texture may be a little more delicate, but it does not affect the taste.
Storing, Freezing, and Reheating
Store cooled leftover waffles in the fridge for one week in an airtight container. Alternatively, wrap individually in plastic wrap, transfer to ziplock freezer bag, and freeze up to 3 months.Rewarm waffles by laying them on a baking sheet and heating for 10 minutes in an 350ºF oven. They may be reheated from frozen or quickly defrosted and re-warmed in the microwave as well. A toaster oven also works for reheating frozen or refrigerated waffles.