Sunday waffles are our thing. Our favorite recipe is in heavy rotation at least twice a month, and I wanted to adapt it to be gluten-free. It was pretty easy-peasy to make a few adjustments and turn this lovely weekend tradition into one that everyone can enjoy. Bonus is that it’s full of whole grain oat flour with a little bit of extra protein added from a half cup of almond flour.
I love these waffles because they feel good for you with the whole grain and nut flours, plus some Greek yogurt (and, I think, they are!). I certainly appreciate them as a recovery snack after a long run, sometimes with the addition of peanut butter or almond butter if I’m really hungry, plus fresh fruit. There is no sweetener called for in this recipe — I don’t believe you need anything extra in the batter since maple syrup is sure to be added when serving! i’ve included dairy-free options in the head notes, and call for coconut oil (and less of it) rather than butter as the original recipe does.
For a vegan, pumpkin-spiced gluten-free waffle, I developed this recipe many falls ago when we lived in Morocco. And I have more waffle recipes, including a yeasted waffle recipe that involves more time but is satisfyingly light and airy — just type in “waffles” in the search box above for more options.
Til next time – N x
Oat and Almond Flour Gluten-Free Waffles
These light and crisp waffles can be made dairy-free by swapping the milk and yogurt for your favorite dairy-free version of choice. Other substitutions: tiger nut or other nut flour for the almond; sorghum or buckwheat for the oat flour in a gram-to-gram swap.
2 cups/180 g gluten-free oat flour
1/2 cup/50 g fine ground almond flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons coconut oil, melted
2 large eggs
1/4 cup Greek yogurt
1 teaspoon pure vanill extract (optional)
1 to 1 1/2 cups milk (I used 2%)
- In a large bowl, whisk together the flours, baking powder and salt.
- In a medium bowl, whisk together the coconut oil, eggs, Greek yogurt, vanilla and milk. Add the wet ingredients to the dry and stir thoroughly to combine. Add more milk if the batter is very thick.
- Let batter rest for 15 minutes. Then plug in waffle iron and turn to highest setting.
- Using a 1/4-cup measure, scoop 1/4 cup of the batter and place in the center of the waffle iron. Close lid and cook until done.
- Repeat with the remaining batter to finish the batch; you may need to add a bit of milk if the batter becomes very thick. Waffles may be frozen or stored in the fridge for up to 5 days.