Crispy on the outside, fluffy on the inside. That is the winning combination for the perfect waffle. These are gluten-free and can be made in large batches to freeze for a later date.
1 cup oat flour
1 tsp. vanilla extract
1 tbsp. maple syrup or honey
1/2 tsp. cinnamon (optional)
1 tsp. baking powder
1/8 tsp. salt
1 tbsp. melted butter or coconut oil
1/2 cup milk of your choice
In a mixing bowl, whisk together the dry ingredients: oat flour baking soda, salt,and cinnamon. In another bowl, whisk together the wet ingredients: maple syrup, honey or stevia, milk, melted coconut oil or butter, and egg. Combine wet with dry ingredients and stir. Allow to rest for 10 minutes, then stir again all the ingredients.
Pour batter onto the heated waffle iron. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or a baking sheet. Don’t stack waffles on top of each other, or they will lose the crispness.