These delicious oat and almond flour waffles are naturally gluten-free as well as light and fluffy, just as a good waffle should be.
Gluten-Free Oat and Almond Flour Waffles
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. Enter oat and almond flour waffles. 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
What You’ll Need for Oat and Almond Flour Waffles
- Oat flour: My favorite gluten-free whole grain flour, it’s delicious in waffles
- Almond flour: Choose almond flour rather than almond meal
- Baking powder
- Coconut oil: Refined or unrefined coconut oil will work here
- Greek yogurt
- Milk: You can use whole milk or 2%
Tips for Success
- Let batter rest for 15 minutes so that the oat flour can absorb liquids
- To make dairy-free: Substitute your favorite non-dairy yogurt and milk for the Greek yogurt and milk
- If you can’t eat oat flour: Substitute sorghum flour
- If you can’t eat almonds: Substitute teff flour or another nut flour of choice
How to Store
I’m not saying you’ll have leftovers, but if you do, you can place them in a sealed plastic bag and store in the fridge for 5 days. Or you can freeze waffles for 3 months; just pop one in the toaster when you are ready to eat it.
Oat and Almond Flour Waffles
- 2 cups/180 g gluten-free oat flour
- ½ cup/50 g almond flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- 5 tbsp coconut oil, melted
- 2 large eggs
- ¼ cup Greek yogurt
- 1 ¼-1½ cups milk
- 1 tsp pure vanilla extract optional
- In a large bowl, whisk together the flours, baking powder and salt.
- In a medium bowl, whisk together the coconut oil, eggs, Greek yogurt, and vanilla if using. 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.