-
2 cups gluten-free oat flour
-
1 cup blanched almond flour
-
1 tablespoon baking powder
-
1 cup heavy cream, warmed
-
½ cup water, or more if needed
-
2 large eggs
-
2 tablespoons unsalted butter, melted
-
2 tablespoons maple syrup
-
1 teaspoon vanilla extract
Gluten-Free Oat and Almond Waffles
Delicious, crispy, tender waffles that are yummy and good for you, too! Serve hot with favorite fruit toppings.
Recipes · Breakfast and Brunch · Waffle Recipes
| Prep Time: 10 mins |
| Cook Time: 40 mins |
| Total Time: 55 mins |
| Additional Time: 5 mins |
| Servings: 8 |
| Yield: 8 waffles |
Ingredients
Ingredients List
Directions
Combine oat flour, almond flour, and baking powder in a large bowl.
Combine warmed cream, 1/2 cup water, eggs, melted butter, maple syrup, and vanilla extract in a second bowl. Gently fold dry ingredients into the wet ingredients with a spatula; don't overmix. Let batter rest until oats absorb the liquid and batter thickens, 5 to 10 minutes. If batter becomes too thick, thin it out with a bit more water.
Preheat a waffle iron according to manufacturer's instructions to medium-high temperature setting.
Pour about 1/4 cup batter onto the preheated waffle iron (amount depends on your waffle iron size). Cook until waffle is golden brown and the iron stops steaming, a little past ready for added crispiness, about 5 minutes.
Transfer waffle to a cooling rack to keep them crispy until serving. Repeat to cook remaining waffles.
Cook's Note:
Waffle batter can be made ahead and frozen. To reheat leftover waffles, just pop in the toaster.
Nutrition Facts (per serving)
Nutrition Facts
| 343 | Calories |
| 25g | Fat |
| 24g | Carbs |
| 9g | Protein |