These oat flour waffles are so fluffy. They are a breakfast lover's dream! Pair them with a bit of maple syrup and your favourite fruit, and you’ve got a breakfast you’ll want to eat every single weekend.
- Why these waffles are so great
- Is oat flour gluten free?
- How to make your own oat flour
- How to make this recipe
- What waffle maker to use
- Variations to the recipe
- The secret to making the fluffiest waffles
- Tips for keeping your waffles crispy
- Can you freeze oat flour waffles?
- The best toppings for waffles
Why these waffles are so great
Homemade waffles are such an easy way to enjoy an indulgent breakfast. In just 10 minutes, you’ll have the batter whipped up and ready to cook. The result is thick, fluffy waffles that have a perfectly sweet taste.
The best part is you can make these waffles ahead of time. Mix up the dry ingredients the day before and store them in an airtight glass jar. The next morning, combine the wet ingredients in a bowl and add in the dry mixture. Mix thoroughly and you’ve got yourself a quick batter for these delicious oat flour waffles.
Here’s what you need to make these gorgeously golden oat waffles:
- Oat flour: store bought or homemade. Ensure it is gluten free!
- White rice flour: makes the waffles fluffier
- Baking powder: helps the batter rise
- Xanthan gum: a gluten free binder that helps hold everything together
- Eggs: beaten
- Vanilla extract
- Milk: cow’s milk or non-dairy - whatever rocks your boat!
- Melted butter (unsalted) or coconut oil
Is oat flour gluten free?
If you’re on a gluten free diet, you might be wondering if oats, and oat flour, are gluten free.
Oats are naturally gluten free, but they are easily contaminated with gluten during processing and packaging. For this reason, you’ll need to purchase gluten free oats. Oats labelled as gluten free need to adhere to strict testing and have no more than 20ppm of gluten in the product.
If you’re highly sensitive to oats and have reactions even with the certified gluten free ones, you may need to look into purity protocol oats. These are grown separately from gluten grains and are processed in a dedicated facility.
How to make your own oat flour
If you really want to make these waffles, but don’t have an oat flour handy - don’t worry! You can easily make your own using rolled oats.
Take 2 cups of rolled oats and grind them up in either a high speed blender, food processor, or small food chopper. Grind until it becomes a fine flour.
Two cups of rolled oats will make about 2 cups of oat flour.
How to make this recipe
Making gluten free oat waffles is a breeze. You’ll need two bowls, a spatula and a waffle maker.
In the first bowl mix together all of the dry ingredients: oat flour, white rice flour, sugar, baking powder, xanthan gum, and salt. Mix until everything is combined.
In the second bowl, mix together the eggs, vanilla extra, milk, and melted butter (or coconut oil). Mix until combined and if the butter starts to clump because of the cold milk and eggs - it’s all good! The recipe will still work.
Spread batter into each waffle section of the preheated waffle maker. Cook until waffles are golden brown (or until your waffle maker says it’s done).
What waffle maker to use
Round waffles, square waffles, Belgian waffles... If you're wondering which waffle maker to use, there are a lot of options out there!
To make this recipe, I used the Chefman Anti-Overflow Waffle Maker. It makes Belgian-style waffles, which are thicker, fluffier and have deeper pockets. Perfect for all the maple syrup I like to slather on top! This waffle maker is modestly priced and has 5 different temperature settings. It's been a family favourite every since I got it!
Variations to the recipe
Want to change things up a bit? You absolutely can! Here are a few suggestions:
- To make them vegan: use 2 flax eggs instead of eggs, coconut oil instead of butter and your favourite non-dairy milk.
- To make them dairy free: use coconut oil instead of butter and use your favourite non-dairy milk instead of cow’s milk.
- No oats: Don’t have any oats or have issues eating them? No problem! Try this recipe using buckwheat, sorghum or teff flours. They are all heavier gluten free flours and should substitute for oat flour fairly well.
- To make them fruity: add in your favourite fruits right into the batter. Blueberries, raspberries or strawberries would be so tasty!
- To make them extra sweet: add in chocolate chips.
The secret to making the fluffiest waffles
The ingredients for this recipe contain white rice flour, baking powder and xanthan gum, which will all help give the batter a fluffy rise before baking. But they need time in order to work their magic!
To get the fluffiest waffles possible, mix up your batter and let it sit while your waffle maker warms up. It will get thicker and fluffier as it sits!
Tips for keeping your waffles crispy
No one likes a soggy waffle. Here’s two tips to help you keep them golden and crisp - right up until serving!
- Don’t stack the waffles. If you’re going to be serving in a short period of time, don’t stack waffles on top of each other. The moisture from hot waffles makes the rest of the pile damp and soggy.
- Keep warm in the oven. If you’ve got a lot of waffles to make and want to serve them at the same time, use the oven to keep them crisp. Preheat the oven to 200℉ and warm them on a baking sheet right up until you serve them.
Can you freeze oat flour waffles?
Heck yes - you can freeze these waffles! After cooling them completely, place them in an airtight container or wrap them in plastic. Separate each waffle with a pit of parchment paper so they don’t stick to one another.
To defrost, pop them in the toaster (just like Eggos!) or warm in the oven heated to 350℉. Put them on a baking sheet and heat for 10 minutes or until crispy.
The best toppings for waffles
Looking to take your waffles to the next level? Here’s some inspiration:
- Top waffles with hazelnut spread, sliced bananas, and maple syrup.
- Sprinkle your favourite berries, along with a bit of icing sugar, whipped cream, and top with maple syrup.
- Top with cooked bacon, cut into small pieces, then drizzle with maple syrup.
- Spread peanut butter, jam and drizzle with maple syrup.
- The classic: top with whipped butter and a bit of maple syrup.
Oat Flour Waffles
- 1 ½ cup (150g) gluten free oat flour
- ½ cup (85g) white rice flour
- 2 tablespoons (28g) sugar
- 2 teaspoons (10g) baking powder
- ½ teaspoon (2g) xanthan gum
- ½ teaspoon (4g) salt
- 2 eggs beaten
- 1 teaspoon (5g) vanilla extract
- 1 ¾ cups (425g) milk
- ¼ cup (40g) unsalted butter or coconut oil melted
- In a medium-sized bowl, combine the oat flour, white rice flour, sugar, baking powder, salt and xanthan gum and mix.
- In a separate bowl, combine the eggs, vanilla extract, milk, and butter. Mix thoroughly. If the butter starts to clump due to cold eggs and milk, it’s ok. It will melt once the waffles are cooked.
- Add the wet ingredients into the bowl containing the dry ingredients and mix thoroughly, ensuring no dry clumps remain. The batter will be thick, resembling a cake batter. Set the batter aside while heating the waffle maker.
- Preheat the waffle maker.
- Spread the required amount of batter into the waffle maker and cook until desired colour. The outside should be crisp and the inside light and fluffy.
- Stacking waffles will cause them to become soggy. To keep them crisp before serving, preheat the oven to 200℉ and warm them on a baking sheet before eating.
- I always recommend to weigh ingredients for the best gluten free baking experience. Weights, in grams, are provided directly in the recipe.
- Storage: After cooling, freeze waffles in an airtight container or wrapped in plastic. Separate each waffle with a bit of parchment paper to prevent sticking.