Okay, you’ve sworn off gluten and dairy, and you are dying for some bread. You peruse the “Gluten Free” section only to find buttermilk in the pancake/waffle batter. Yes, I’ve been there! And all we want is BREAD and fun things to eat like WAFFLES!!!! Not that crap that is shaped like waffles but really taste like cardboard. Something that actually tastes GOOD! A waffle that makes us say, “OH, that was gluten free?!!!” Something that leaves us saying, “Maybe I can really live without gluten.”
These waffles are crispy and amazing to pop in the toaster oven for left overs. They are made with oat flour, which is GREAT for breastfeeding moms! These waffles have a semi-sweet taste, so no extra syrup is required. AND… WAIT FOR IT… My toddler APPROVES!!! He eats these things frozen too, so I just pull it out from the freezer and we’re ready to go!!!
If you’ve sworn off dairy, you may be turned off by the butter in this recipe. But BEFORE you judge, read my post about Butter in a Dairy Free Diet. If you are Vegan or have an extreme allergy to one of the proteins in cream, just go ahead a replace it with your favorite butter replacement.
- 135 g Oat Flour
- 2 tsp Baking Powder
- Pinch of Cinnamon
- 3/4 Cup Almond Milk
- 5 Tbsp Salted Butter (melted)
- 2 Eggs
- 2 Tbsp Maple Syrup
- 1-2 tsp Vanilla Extract
- 1/2 Cup Mini Semi-Sweet Chocolate Chips (optional)
- Combine all ingredients in a bowl
- Mix thoroughly and rest the batter for 10-30 minutes. DO NOT skip this step to avoid your waffle from falling apart in the waffle iron.
- Heat and Spray your waffle iron with coconut oil spray.
- My iron uses 1/3 cup batter without overflowing; which yields 5.
- To keep your waffles crispy, let them cool on a cooling rack without stacking them. Freeze extras and re-heat in a toaster oven.