Oat Flour Waffles
Sink your teeth into these easy-to-make oat flour waffles and you’ll have a new favorite recipe to make with your oat flour! Not to mention a major homerun when it comes to family favorite recipes! And they’re not only gluten free, but dairy free and egg free too.
Waffles, especially these waffles, make for a wonderfully hearty breakfast. They’re made entirely of oat flour (with a few Tablespoons of cornstarch thrown in) so that contributes to the wholesome flavor and nice fluffy texture.
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Oh, and if you’re thinking oat flour must make them heavy and dense, the touch of cornstarch provides some light, starchy consistency to help balance that out. They stay wonderfully crisp on the outside and tender on the inside!
Why this recipe is the Best!
These waffles aren’t just easy, they’re like a fiber packed breakfast that does a great job of being filling without being heavy. Not only that:
- The recipe is just 9 ingredients
- It’s made in just one-bowl
- They’re gluten, dairy and egg free
- They’re excellent on their own or with syrup or fruit
- They store really well
- And the recipe makes 4 good-sized waffles
Baker’s pro tips
Follow these tips for the absolute best waffles:
Use a digital scale to weigh ingredients – baking is challenging already, but add in gluten free and you have an even tougher road to navigate. Fortunately one big issue can be solved just by how you measure ingredients. Instead of spooning your flours and starches into a cup, weigh them with a digital scale like this one. Weight is more accurate of a measurement than cups and can mean the difference between perfectly baked breads and dense baked goods.
Room temperature ingredients – unless the recipe says otherwise (like these biscuits that use cold butter) always let your ingredients come to room temperature before using or mixing them in your recipe. Warm ingredients blend and mix better than cold!
Unique to this recipe:
Rest time – Let the batter sit for 30 minutes for the oat flour to fully hydrate for the fluffiest waffles.
Use pure maple syrup – the maple flavored syrup just doesn’t do these waffles justice.
Make or buy your oat flour – if you have rolled, gluten free oats on hand, then you can make homemade oat flour. Just process them in a food processor for about 2 minutes at a time, until it’s a flour consistency. Then use as directed in the recipe.
A word about waffle irons – I love a good sized waffle, that’s why I use a Belgian waffle iron for everything. A regular waffle iron will work just fine too, I just keep my Belgian one on hand for making these Belgian waffles and discovered it works well for these too!
How to make this recipe
Ingredients
The ingredients list for these waffles is convenient and fairly short. Make sure all ingredients are at room temperature. and (very important) weigh the flours.
Mixing
A whisk and a large bowl is all you’ll need to mix the waffle batter. Start with the dairy free milk, apple cider vinegar, maple syrup and vanilla extract in a bowl (image 1). Give it a good mix.
Then add in the oat flour, cornstarch, baking powder, salt and cinnamon (image 2).
Rest time
After the batter has been mixed, give it 20 – 30 minutes to rest (image 3). This gives the oat flour enough time to fully hydrate from the milk and will create those wonderfully light and fluffy waffles.
Cooking
Another reason to love waffles… the waffle iron does most of the work for you! Start by portioning the batter out – use a 3/4 cup measuring cup (image 4).
The slowly pour it onto the preheated waffle iron (image 5). And the let it cook.
I use a Belgian waffle maker here, but a regular waffle iron will work great too. It’s helpful if it has a dial for brownness – if not, just check it for your desired level of crispness. Then just use a fork to remove the waffles.
FAQ’s
Any kind of rolled oat works great – make sure they’re gluten free though. This kind by Nuts.com works wonderfully.
Yes! Tapioca starch, potato starch or arrowroot starch will also work.
The best to keep them warm (without getting soggy) is to place the cooked waffles on a wire rack. Not stacked and not overlapping. Then just place the rack inside of a 200 F oven. They’re best when used within 20 minutes.
You have a couple options for leftover waffles… 1. Store them in a plastic galloon size bag at room temperature for up to 2 days. 2. Store them for longer by freezing them – just pieces of wax paper in between each waffle and place them in a galloon size plastic bag. Freeze for up to 3 months.
You’ll need:
A waffle iron
Rubber spatula
Large bowl
Whisk
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Oat Flour Waffles
Ingredients
Method
- In a large bowl, add milk, apple cider vinegar, maple syrup and vanilla extract. Whisk together until fully blended.
- To this bowl, add oat flour, cornstarch, baking powder and salt. Whisk in with the liquid ingredients until blended.
- Set batter aside to rest for minutes.
- Preheat waffle iron.
- Spray waffle iron grates with cooking spray.
- Pour 3/4 cup batter onto waffle iron and close grates to cook.
- Carefully remove waffle with a fork and repeat by spraying waffle iron and pouring batter.
Notes
- Make sure ingredients are at room temperature.
- Let batter sit for 30 minutes to fully hydrate for fluffy waffles.
- Recipe makes 4 waffles.
- Cooked waffles can be kept warm in a 200 F oven (place waffles on a wire rack, do not overlap)
