These crispy oat waffles are not only super crispy, fluffy, and delicious, but healthy, addictive, and satisfying.
They’re perfect for weekend brunch, special mornings, or as a snack.
This recipe calls for gluten-free oat flour, mashed bananas, and a handful of simple ingredients. Add your favorite sweet or savory toppings, like nut butter, sprouted nuts and seeds, berries, cacao nibs, etc., then drizzle with maple syrup.
To make ahead, see the notes below for freezing. If you don’t have a waffle iron, just add it to a skillet and make some pancakes, instead. Voila!
Hope you love these oat waffles as much as I do! If you give them a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG.
2 cups old fashioned rolled oats, certified gluten free
1 teaspoon baking powder
Pinch of sea salt
½ teaspoon cinnamon, optional
1 cup unsweetened almond milk or other nut-free milk of choice
1 medium ripe banana, mashed
2 large eggs or 2 flax eggs
1-½ teaspoons pure vanilla extract or almond extract
Maple syrup or honey
Fresh berries or fruit of choice
Sprouted nuts and seeds
Blend the oats in blender or food processor until it’s a super fine flour.
Blend all ingredients in a blender, including the oat flour, until smooth. Let the batter rest for 10-15 minutes.
Preheat the waffle iron and spray with cooking spray, if needed. Medium high to high heat is the best setting for crispier waffles.
Once the batter has rested, mix it once more. Then pour the batter on the heated waffle iron — around ¾ cup or enough to cover most of the center.
Cook for 5-6 minutes each or when the steam is no longer coming out of the waffle maker.
Once they’re golden and crisp, transfer them to a cooling rack. Avoid stacking.
Continue with the rest of the batter. Then serve with your favorite toppings.
If you love this recipe, you’ll also love this Waffle Sandwich with Miso Mayonnaise.