Delicious and easy oat flour waffles are a great breakfast idea on any day of the week. The waffles come out airy on the inside and crispy on the outside, and they freeze well.
Jump to:
Why you will love this recipe
- gluten-free and dairy-free: these waffles are naturally dairy- and gluten-free and taste just as great as regular waffles.
- freezer friendly: they can be frozen for up to 3 months and reheat well in the toaster.
- Light and Crispy Texture: these waffles come out light and airy on the inside and remain crispy on the outside even after reheating.
- Double-batch: you can easily double the recipe to freeze them for later.
Ingredients notes
- Oat flour - I always make my own oat flour inb own oat flour ina a blender. You can also use store-bough oat flour.
- Baking Powder - waffle batter needs baking powder to make your waffles fluffy.
- Salt - I added a little bit of salt for better taste.
- Cinnamon - cinnamon adds a nice flavor to your waffles. You can skip it though.
- Eggs - you can use cold or room temperature eggs.
- Oat Milk - Unsweetened oat milk, coconut milk, or any other plant or dairy milk of your choice.
- Extra Virgin Olive Oil - it is amazing for making crispy waffles. You can also use coconut oil, but I always had the best results with olive one.
- Agave Nectar - it is great to add a little bit of sweet taste to your waffles. You can also skip the sweetener and add some extra fruits, honey, or syrup for serving. Use coconut sugar or monk fruit sweetener instead.
- Vanilla Extract - a little bit of vanilla for the taste.
See the recipe card for ingredients quantities.
How to make it
Mix dry ingredients - in a small bowl, mix oat flour, baking powder, salt, and cinnamon.
Mix wet ingredients - in a large mixing bowl, add egg, milk, and olive oil. Use a whisk to mix the ingredients until combined.
Make Batter - Add dry ingredients to the wet mixture. Use a spatula to mix until combined well. The consistency will be close to the thin pancake batter. Let the batter rest for 5-10 minutes.
Bake Waffles - preheat the waffle iron until hot. Pour a few spoonfuls of waffle batter onto the center of the hot waffle iron. Close the lid and cook it for about 3 minutes or until golden brown.
Cool Down - carefully remove the waffle from the iron using a fork or thongs. Place cooked waffles on a wire rack to cool down and to keep them crispy.
Note: Follow your waffle maker instructions and recommended cooking time.
Serving suggestions
There are so many options of what you can serve with this favorite breakfast food.
Sweet toppings: nut butter, fresh berries, fresh fruit, pure maple syrup, ice cream, jams, honey.
Savory toppings: eggs, bacon, smoked salmon, mushrooms, cheese, and fresh or roasted veggies.
Equipment
For this recipe, I used "Dash" Mini waffle maker and I had about 6 waffles.
If you have a regular size waffle make, the recipe will yield about 3-4 waffles.
Make sure to follow your waffle maker cooking instructions for the best results.
How to store and reheat
- Refrigerate: Store the leftover waffles in an airtight container for up to 3 days.
- Freeze: you can freeze these gluten-free waffles in Ziploc bags for up to 3 months.
- Reheat: you can reheat refrigerated or frozen waffles in a toaster oven or in a bread toaster for 1 minute or until hot and crispy again.
Tips for success
- let the batter rest for 5-10 minutes at room temperature.
- make sure to preheat the waffle iron.
- test the non-stick waffle iron, and grease it with oil if needed.
- the waffles are ready when it stops steaming (3-4 minutes).
- it's better to use olive oil for crispy and fluffy waffles.
- let the waffles cool down on a wire rack to keep them crispy.
- know your waffle maker: the amount of batter, cooking time, etc.
Recipe variations
- Blueberry: add ½ cup of fresh or frozen blueberries to the batter.
- Pumpkin spice: 1 teaspoon of pumpkin spice mix will fill your waffles with the fall's favorite flavor.
- Chocolate chip: fold ⅓ cup of chocolate chips into the batter. Use no-sugar chocolate chips for even healthier waffles.
Other waffles recipes you may like
📖 Recipe
Oat Flour Waffles
Equipment
- 1 mini waffle maker
- 1 Measuring Cup
- 1 set of measuring spoons
- 2 mixing bowls
- 1 Whisk
Ingredients
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 large egg
- ½ cup oat milk (or other milk of your choice)
- ⅓ cup extra virgin olive oil
- 1 Tablespoon agave nectar coconut sugar or other sweetener
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together oat flour, baking powder, salt and cinnamon.
- In a large bowl, add egg, milk, oil, agave nectar and vanilla. Mix with the whisk until combined.
- Combine wet and dry ingredients, stirring just until smooth. Let the batter rest for 5-10 minutes.
- Grease the waffle iron (if needed) and preheat it. Once hot, add about two spoonfuls of the batter onto the hot iron. Use a spoon to spread it if needed. Close the lid and cook for 3-4 minutes, following your waffle maker manufacturer's instructions.
- Enjoy them with syrup or honey, yogurt and fresh fruit.
Notes
- let the batter rest for 5-10 minutes.
- this recipe was made using a mini dash 4-inch waffle maker.
- the recipe yields 6 mini waffles.
- cooking time may be different depending on your waffle maker manufacturer's instructions.
Comments
No Comments