Easy Gluten Free Oat Waffles
These light, crispy outside, soft inside and gluten free waffles are my favorite waffles! They also have healthy hearts. This waffle recipe only requires one flour, oatmeal, which you can easily make yourself.
INGREDIENTS
- 1 cup of oats
- 1 teaspoon of apple cider vinegar
- 1/4 cup coconut sugar
- 1 1/2 teaspoon of baking powder
- pinch of sea salt
- 1 tbsp arrowroot powder (or cornstarch)
- 1 1/2 cups gluten-free all-purpose flour mixture
- 2.5 cups oat milk + 1/2 cup more for thinning (or use almond milk)
- 1/4 cup neutral oil + 1 tablespoon (ex. Avocado oil, coconut oil or rapeseed)
INSTRUCTIONS
First, in a blender, add the gluten-free flour, oats, arrowroot powder, coconut sugar and baking powder.
Then, mix 2.5 cups of oat milk with apple cider vinegar, mix well. Add to blender with neutral oil and a pinch of sea salt. Blend until smooth.
Cover and let the waffle batter sit for at least 30 minutes to thicken. Then stir the dough to test the thickness, if it is too thick add more milk, stir over low heat to combine. (I added 1/2 cup more oat milk.)
Spray the inside of the waffle iron with oil, close and turn the waffle iron on at medium setting. Once preheated, gently pour the batter into the waffle iron until almost full. Close and cook according to waffle maker instructions (about 4 to 5 minutes total), or until golden brown *.
Remove from the heat and garnish with your favorite jams, fruits and maple syrup. Happy Cooking Time.
NOTES
* Gluten-free dough often takes a little longer to cook than regular dough. Follow the waffle iron instructions for baking, but note that you may need to leave 1 minute longer than intended. (Until the waffles turned golden. I left mine for about 5 minutes in total).
DO BEFORE: The dough can be made overnight. Cover and leave in the refrigerator. If the consistency is too thick, add more splashed milk and mix over low heat. It should be like the consistency of pancake batter; thick but slightly runny.
