Recipe | Oat Waffles for One

Oat Flour Waffles for One I love waffles and other deliciously wheat-full breakfast foods and baked goods. But i’m gluten intolerant, so even the occasional indulgence can be dangerous. Luckily, there are plenty of gluten free flours available - my favorite OATS! Naturally, since waffles are a breakfast staple, I’ve tested a few flour combinations and found one that sticks.

I use oats because they're cheap and easy to find. I also like the texture and taste that oaf flour waffles have. It's the closest combination I've found to using wheat flour. I've tried using a blend of tapioca and rice flour, but they didn't do it for me. I only use this blend when I'm making savory waffles.

Back to my oat waffle recipe. Prep takes 15-20 minutes, making this the perfect mid-week treat or weekend indulgence. Pro-tip: if your mornings are hectic, prep the dry ingredients the night before so they'll be ready when you wake up.

Recipe | Oat Waffles for One

¾ cup Oats
1 tsp Baking powder
¼ tsp Salt
⅛ tsp each cinnamon, allspice, ginger, & cardamom
1 tbsp Sugar or maple syrup
⅓ cup milk*
2 tbsp Melted coconut or canola oil
1 egg*
½ tsp vanilla

Add all the dry ingredients to a blender or food processor and blend until the oats turn into flour. In a bowl, combine all the wet ingredients. Pour the dry into the wet and mix well. Let sit for 5-10 minutes to allow the batter to thicken a little. While you wait, preheat your waffle iron and prep your toppings. When the batter’s had time to sit, cook it according to your waffle iron’s instructions. The waffles are ready when they’re crispy and light brown. Serve with your favorite toppings. I’m partial to maple or ginger syrup, almond butter, banana, and avocados.

*I recommend using dairy and egg instead of substitutes. I've tried using substitutes but find that they alter the taste and texture of the waffles. If you need an egg substitute, combine 1 tbsp ground flaxseed and 3 tbsp warm water, let sit for 5-10 minutes then use as normal.