I’m pretty particular about my waffles. I want light, whole grain, crisp-on-the-outside, fluffy-on-the-inside, Belgian-with-deep-pockets, quintessential WAFFLES. No soggy waffles allowed! Bonus points if they freeze well so I can pop them in the toaster like Eggo’s.
These waffles meet all of the aforementioned qualifications. After tweaking five batches of these waffles, I can confirm that oat flour waffles are the waffles I’ve been searching for all along. Oat waffles are the waffles of my dreams.
Best of all, these waffles are gluten free, which means that I can share them with all of my friends! This waffle recipe is so simple that I have it memorized. It only requires one flour—oat flour—which is the easiest flour to make at home. Just toss some old-fashioned or quick-cooking oats in your blender or food processor and blend until they are a fine flour.
The secret to these waffles’ success is letting the batter rest for 10 minutes while your waffle iron heats up. That gives the oat flour time to soak up some of the moisture, so you get crisp, fluffy waffles when it’s go time. I learned this trick with my banana oat pancakes, a recipe that has quite a few fans.
If you, like me, have been disappointed by other gluten-free waffle recipes in the past (or waffle recipes in general, really), please give these a try! They’re just right.
Easy Gluten Free Oat Waffles
Author: Cookie and Kate
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
These
light, crispy-on-the-outside, fluffy-on-the-inside waffles are my
favorite waffles! They just happen to be gluten free (and heart
healthy), too. The waffles are made entirely with oat flour, which you
can easily make yourself (see note). Recipe yields 3 to 4 round, 7-inch
Belgian waffles, or 6 small, square Belgian waffles (the size shown
here).
Ingredients
- 1½ cups oat flour*
- 2 teaspoons baking powder
- ½ teaspoon salt
- Pinch of cinnamon, optional
- 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 butter, melted
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you're ready to serve.
- Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!
Notes
Recipe based on my oat pancakes and coconut waffles recipes.
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You'll need to blend about 1½ cups oats to make 1½ cups flour.
*A note on gluten free oats: Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
The best waffle iron ever: I had no idea how much of an improvement my new fancy-pants waffle maker would be over my hand-me-down waffle iron. This thing cooks crispy waffles that never stick to the surface area. The best part is that it has a large cooking surface, which means you can cook an entire batch of waffles with just two presses.
More oat flour breakfast recipes: blueberry oat pancakes, banana oat pancakes, pumpkin pancakes and caramelized peach oat pancakes.
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You'll need to blend about 1½ cups oats to make 1½ cups flour.
*A note on gluten free oats: Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
The best waffle iron ever: I had no idea how much of an improvement my new fancy-pants waffle maker would be over my hand-me-down waffle iron. This thing cooks crispy waffles that never stick to the surface area. The best part is that it has a large cooking surface, which means you can cook an entire batch of waffles with just two presses.
More oat flour breakfast recipes: blueberry oat pancakes, banana oat pancakes, pumpkin pancakes and caramelized peach oat pancakes.
