Ingredients
1½cupsoat flour,certified gluten-free if necessary
2tspbaking powder
½tspsalt
pinchcinnamon,optional
¾cupmilk,room temperature, light coconut milk, nut milk, cow’s milk
¼cupcoconut oil ,melted, or 5 tbsp unsalted butter, melted
1tbspcoconut oil
2largeeggs
2tbspmaple syrup
1tspvanilla extract
Preparation
In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon.
In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy).
Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
Once 10 minutes is up, give the batter one more swirl with your spoon.
Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack the waffles on top of each other, or they’ll lose crispness.
Repeat with the remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good! If desired, keep the waffles warm by placing them in a 200-degree F oven until ready to serve.
