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A stack of gluten free oat flour waffles on a white plate.
5 from 6 votes

Easy Oat Flour Waffles

These easy oat flour waffles are naturally gluten free thanks to the oat flour. Top them with fruit for a quick weekday breakfast.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 7
Calories: 249 kcal

Ingredients

Instructions

  • Place oats into a high speed blender or food processor. Process for about 15 seconds until the oats are a powdery texture.
    2 ½ Cups (240 g) Gluten Free Oats
  • Add the oat flour, baking powder, salt, cinnamon and sugar to a large mixing bowl. Whisk together until well mixed.
    1 Tablespoon (15 g) Baking Powder, ½ teaspoon Salt, ½ teaspoon Cinnamon, 3 Tablespoons (38 g) Sugar
  • Divide the eggs into two bowls, one bowl for yolks and the second for egg whites.
    2 (112 g) Eggs
  • Beat the egg whites until they reach soft peak stage, very light and foamy. Set aside.
  • Add the milk, maple syrup, vanilla and melted butter to the bowl with the egg yolks. Whisk together until smooth.
    ⅓ Cup (75 g) Vegan Butter, 2 Tablespoons (39 g) Maple Syrup, 2 teaspoons Vanilla, 1 ¼ Cup (300 ml) Non Dairy Milk
  • Pour the wet ingredients (not the egg whites) into the dry ingredients. Fold together until just mixed. Some small lumps are okay.
  • Add the egg whites to the waffle batter and gently fold it together with a spatula. Take care not to deflate the egg whites.
  • Let the batter rest for at least 10 minutes. If the batter gets too thick, add 2 tablespoons of milk.
  • Preheat the waffle iron.
  • Scoop waffle batter onto the hot waffle iron and cook according to the manufacturer directions. My waffle iron takes about 5 minutes per batch.

Notes

KEEP WARM: Place cooked waffles on a baking sheet in the oven at 250 degrees to keep them warm while you prepare the remaining waffles.
STORAGE: Wrap any leftover waffles in paper towels and store inside an airtight container in the refrigerator. Reheat in the toaster as you would with store bought waffles.