Oat Flour Waffles
These oat flour waffles are crispy on the outside with a fluffy and soft middle. Naturally gluten-free and so easy to throw together in the morning (or make a double batch and freeze for later). This recipe is also dairy-free and yields 5 round waffles.
Ingredients
- 1 ½ cups oat flour certified gluten-free if necessary
- 2 tablespoons cornstarch, potato starch, or tapioca flour/starch
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup milk of choice
- ¼ cup olive oil or melted butter
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients until well combined.
- Pour the wet mixture into the dry and whisk until just combined (a few lumps are fine).
- Let the batter rest for 10 minutes. While you wait, heat your waffle iron and your oven to 225°F/110°C.
- Once hot, spray with waffle iron with oil so the waffles don't stick, and pour about 1/3 to 1/2 cup of batter and cook. I do about 3 minutes or a little longer because I like them extra crispy. Repeat with remaining batter.
- Serve right away with maple syrup, fresh berries, apple curd, etc., or keep warm in the oven until ready to serve.