These light, crispy-on-the-outside, fluffy-on-the-inside, gluten-free waffles are my favorite waffles! They’re heart healthy, too. This waffle recipe requires just one flour, oat flour, which you can easily make yourself (see note). Recipe yields 3 to 4 round, 7-inch Belgian waffles, or 6 small, square Belgian waffles (the size shown here).
Recipe based on my oat pancakes and coconut waffles recipes.
*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. You’ll need to blend roughly 1 1/2 cups oats to make enough flour for these waffles (you will probably end up with a little extra). Once you’ve blended the flour, measure it using the spoon and swoop method to make sure you have the right amount.
Make it egg free: You can actually just omit the eggs. The waffles will be slightly more delicate, but they’ve turned out great for me.
Make it dairy free: Use non-dairy milk and coconut oil.
Make it vegan: Use non-dairy milk, coconut oil and omit the eggs.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
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. This thing cooks crispy waffles that never stick to the surface area. The best part is that it has a large cooking surface, which means you can cook an entire batch of waffles with just two presses.