Easy Gluten Free Waffles (Soft & Fluffy!)
Light, fluffy, and perfectly crisp, these gluten free oat flour waffles are my go-to make-ahead breakfast. As a mom of three, I freeze batches for easy, toaster-ready mornings or quick postpartum meals.
Servings: 12 mini waffles
Calories: 132kcal
Equipment
Ingredients
- 1 ½ cup greek yogurt plain and unsweetened
- 2 egg
- 1 cup oat milk substitute any milk
- ½ tablespoon vanilla
- 1 teaspoon lemon juice or apple cider vinegar
- 2 cup oat flour store bought or homemade
- 3 tablespoon coconut sugar or brown sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon sea salt
- Oil or butter for cooking
Instructions
- In a large bowl, stir together the greek yogurt, egg, oat milk, and vanilla extract until well blended.1 ½ cup greek yogurt, 2 egg, 1 cup oat milk, ½ tablespoon vanilla, 1 teaspoon lemon juice
- Add the oat flour, coconut sugar, baking powder, and sea salt to the bowl and gently fold until no flour clumps remain. If adding mix-ins, fold them in now. Set the bowl aside so the batter can thicken up while the skillet heats up.2 cup oat flour, 3 tablespoon coconut sugar, 1 ½ teaspoon baking powder, ¼ teaspoon sea salt
- Heat a waffle iron with a spray of of oil or butter (I like to use a mini waffle iron). Once the iron is hot, use a ⅓ measuring cup or a large cookie scoop to scoop the batter onto the iron. If using a full size waffle maker, use a 1 cup measuring cup.Oil or butter
- Close the waffle iron and allow it to cook for 3 - 5 minutes until the edges start to pull away from the iron. Carefully open the waffle iron and place the waffle on a plate and set aside. Repeat steps 3 and 4 with remaining batter.
- Serve with butter, maple syrup, and optional toppings and enjoy!
Nutrition
Calories: 132kcal | Carbohydrates: 19g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 131mg | Fiber: 1g | Sugar: 5g | Vitamin A: 85IU | Calcium: 101mg | Iron: 1mg