This thing cooks crispy waffles that never stick to the surface area. The best waffle iron ever: I had no idea how much of an improvement my new fancy-pants waffle maker would be over my hand-me-down waffle iron. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through. Make it vegan: Use non-dairy milk, coconut oil and omit the eggs.įreeze it: These waffles freeze beautifully. Make it dairy free: Use non-dairy milk and coconut oil. The waffles will be slightly more delicate, but they’ve turned out great for me. Make it egg free: You can actually just omit the eggs. Once you’ve blended the flour, measure it using the spoon and swoop method to make sure you have the right amount. You’ll need to blend roughly 1 ½ cups oats to make enough flour for these waffles (you will probably end up with a little extra). *Make your own oat flour: Simply blend old-fashioned or quick-cooking oats (be sure to buy certified gluten-free oats if necessary) in a food processor or blender until they are ground into a fine flour. Recipe based on my oat pancakes and coconut waffles recipes. Serve waffles with maple syrup and nut butter, or any other toppings that sound good! If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Don’t stack your waffles on top of each other, or they’ll lose crispness. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once 10 minutes is up, give the batter one more swirl with your spoon.Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Pour the wet ingredients into the dry ingredients.(If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.) In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract.
In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon.If you don’t have a waffle iron at home, you can make oat pancakes in a regular skillet. You can also make flavored versions of these waffles-check out my Gluten-Free Banana Oat Waffles and Gluten-Free Pumpkin Oat Waffles. Please let me know how they turn out in the comments. If you, like me, have been disappointed by other gluten-free waffle recipes in the past (or waffle recipes in general, really), give these a try! They’re just right. I’m re-sharing the recipe today with better photos in case this recipe has slipped by you over the years. I love these waffles so much that I included this recipe in my cookbook.
I learned this trick with my banana oat pancakes, a recipe that has quite a few fans. The resting time gives the oat flour time to soak up some of the moisture, so you get crisp, fluffy waffles when it’s go time. The secret to these waffles’ success is letting the batter rest for 10 minutes while your waffle iron heats up.
0 kommentar(er)
