Gluten-Free Oatmeal Waffles

 
 

Waffles are one of my all-time favorite breakfast/brunch foods to make at home. I grew up making Belgian style waffles, a rich creamy batter with folded in whipped egg whites. I made these so much I had the recipe memorized. I believe my mother still has my hand written recipe hanging on her fridge. Since then I have forgotten pretty much everything and have been searching for another recipe that creates the same fluffy insides with crispy outsides. 

 
 

My waffle iron from Williams Sonoma, (thanks babe!) came with a nice recipe booklet that has some great buttermilk and Belgian style recipes I have tested and approved. However, when I started looking for a "healthy" version or a gluten free option this was the first one that actually tasted really good. Thank you Cookie and Kate for the fabulous recipe! I don't feel like I'm missing out, if anything they are better than white flour waffles! Nutritious, wholesome, light, crispy & rustic! 

 
 
 
 
 
 


Gluten-Free Oatmeal Waffles

MAKES 4 WAFFLES

RECIPE ADAPTED BY
 

INGREDIENTS:

  • 1½ cups oat flour (I place 1.5 cups of gluten free oats in food processor and grind my own flour)
  • 2 t. baking powder
  • ½ t. salt
  • Dash of cinnamon
  • ¾ cup room temperature milk (regular or almond tastes great)
  • 5 TB melted butter OR ¼ cup + 1 tablespoon melted coconut oil
  • 2 eggs
  • 2 TB real maple syrup
  • 1 t. vanilla
 
 
 
 
 
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INSTRUCTIONS:

1. In a bowl, mix together the oat flour, baking powder, salt and cinnamon. In another bowl, whisk together milk, butter or melted coconut oil, eggs, maple syrup and vanilla extract. 

2. Pour wet ingredients into the dry ingredients and stir until combined. Because I grind up my own oats my flour is a bit more coarse than some store bought oat flours will be. As you in see in my photos my batter has some texture which I honestly like with this recipe because it gives the waffles a great texture and a rustic feel. Let your batter rest for 10 minutes to let the oats soak up some of the liquid. Preheat your waffle iron at this time. I usually rub a little butter on the top and bottom irons to avoid sticking. 

 
 
 
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3. After 10 minutes give the batter a quick stir and pour batter on iron. I tend to put a bit less batter than usual because I like the edges of my waffles to be ruff and squiggly, not round and uniform.  :)

 
 

4. Once your waffle maker gives you the "go" aka the waffle is done, remove and place on a cooling rack. If you want CRISP waffles do not stack the waffles while cooling. If you want to make sure they stay hot, you can place them in a warmed oven until you're ready to serve.

 
 
 
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5. Repeat with remaining batter and top with whatever you'd like! I topped these with sliced bananas, Vermont maple syrup, and a quick mash up of blueberries, lemon juice and sugar. (with a side of bacon of course)