Gluten-Free Waffles with Oats
(from greenfood’s recipe box)
Source: Sandy
Prep time: 5 minutes
Cook time: 10 minutes
Serves 4 people
Ingredients
- 11/2 cups (128 grams) oat flour*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch of cinnamon, optional
- 3/4 cup room temperature milk of choice (light coconut milk, nut milk, cow's milk)
- 1/4 cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Directions
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n 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. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
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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.
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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.
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Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!