Ingredients
Wet Ingredients
- 1 cup milk (any kind)
- 2 tablespoons maple syrup
- 1/4 cup coconut oil (melted and cooled)
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 1/4 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
Instructions
- Blend the oats: In a large bowl, whisk together the milk, maple syrup, melted coconut oil, eggs, and vanilla extract until fully combined.
- Mix the batter and rest: Add the oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients. Whisk gently until just combined, taking care not to overmix to keep the waffles tender. Let the batter rest for 10-15 minutes to allow the oats to absorb moisture and for the baking powder to activate. Meanwhile, preheat your waffle iron to medium-high (approximately 375°F).
- Cook the waffles: Spray the waffle iron lightly with non-stick spray. Pour enough batter to cover the center and most of the surface area on the bottom plate, leaving the edges clear to prevent overflow. Close the lid and cook until the waffle maker’s indicator light turns green or the waffles turn golden brown, typically about 4-6 minutes. Remove the waffle carefully and place on a cooling rack to retain crispness. Repeat with remaining batter.
- Serve: Serve warm with butter, maple syrup, fresh fruit, or any toppings of your choice for a delicious breakfast or brunch treat.
Notes
- Letting the batter rest helps create lighter, fluffier waffles by allowing oat flour to fully hydrate.
- Do not overmix the batter to avoid dense waffles.
- You can substitute oat flour with gluten-free oat flour to make it gluten-free.
- If the waffle iron sticks, ensure it's properly preheated and use non-stick spray or brush with a little oil.
- Store leftovers in an airtight container and reheat in a toaster or oven for maximum crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
