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Crispy Oat Waffles

These gluten-free waffles can be made ahead of time and reheated to order.
Plate of waffles with fruit on top.
  • Yield 5 servings
  • Prep Time 20 minutes
  • Cook Time 15 minutes

Ingredients

  • 1 cup unsweetened almond milk or milk of choice
  • 1 tbs. ground flaxseed
  • 1/4 cup unsweetened applesauce
  • 1 tsp. white or apple-cider vinegar
  • 1/4 cup avocado oil or melted coconut oil
  • 1 tbs. maple syrup
  • 1/2 tsp. vanilla
  • 1 1/2 cups gluten-free rolled oats, divided
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • Oil for waffle iron

Directions

STEP 1
In a small mixing bowl, combine milk, flaxseed, applesauce, and vinegar; let sit for a few minutes. Add oil, maple syrup, and vanilla. Whisk thoroughly, then set aside.
STEP 2
Place 1 cup of the oats in a blender and grind to a powder, stopping to scrape down as needed. Add the baking powder and salt and pulse a few times to mix. Add the liquid mixture and process briefly to mix. Use a spatula to scrape the bottom of the blender container to make sure everything is mixed in. Add the remaining 1/2 cup oats and pulse just to mix in. Let the mixture stand for 10 minutes until thickened.
STEP 3
Preheat the waffle iron according to manufacturer’s instructions, for about five minutes. When the iron is hot, open it and oil lightly. Measure 1/2 cup batter into the middle of the iron and close the top. In about two minutes, when the waffle is browned and crisp, transfer the waffle to a plate or a cooling rack. Repeat with remaining batter.
STEP 4
Serve hot, or cool completely and place in a zip-top freezer bag. To thaw, toast frozen waffle in a toaster or toaster oven, and serve with desired toppings.

This recipe originally appeared in the January/February 2020 issue of Experience Life, Life Time’s whole-life health and fitness magazine.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Robin
Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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