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Gluten Free Oatmeal Waffles


One of our favorite breakfasts is waffles! Who doesn’t love a Belgian waffle?  We loved them so much, my husband bought me a gluten free oatmeal wafflefancy double Belgian waffle maker like this one so we could replicate restaurant style waffles. I have tried several recipes and while all of them were good, none were easy. Until this one. Plus I love this recipe because it’s packed with more protein and healthy fats and won’t leave you hungry like typically refined, simple carb filled flour waffles. I can usually eat half a waffle and I’m full. You can add all sorts of extras too. This morning I added 1/4 cup of chia seeds and walnuts. 
It does take a little forethought because the rolled oats need to be soaked overnight, but well worth it. The great thing about this recipe is that you don’t have to have a waffle maker, you can use this same recipe to make pancakes instead. And you can also freeze these gluten free oatmeal waffles and pull them out for breakfast on the run. The best part of waffles are the toppings. Real butter and real maple syrup and a tall glass of real milk are a must but I also love adding fruit and nuts or cream cheese and fruit! Bon appetite! 

Ingredients
  1. 1 cup rolled oats
  2. 1 cup cultured buttermilk
  3. 1/8 cup coconut flour (sifted) If you don't need gluten free, you can use 1/4 cup of your favorite flour. A little coconut flour goes a long way.
  4. 1 tablespoon sugar (substitute your favorite sweetner-honey, maple syrup, etc. I used coconut sugar. You can even sub a 1 ripe banana for sweetener.)
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon table salt
  8. 2 eggs (Only 1 egg if you are NOT using coconut flour.)
  9. 4 tablespoons unsalted butter, melted and cooled a bit (You can also use coconut oil here too.)
Instructions
  1. Stir together oats and cultured buttermilk. Cover and set it out overnight on the countertop.
  2. Whisk together all the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
  3. In a separate bowl, whisk eggs and melted butter. (Add mashed banana now if using).
  4. Add flour mixture; stir until just blended. Batter will be very thick.
  5. Cook using a waffle iron set to medium-high and cook a little longer than the timer says. If you're using a banana you may need to go a minute longer.
  6. Add your favorite toppings and enjoy!
Notes
  1. You can also make PANCAKES with this recipe. Do all the same, heat your pan over medium heat and cook using 1/4 cup scoops of batter, flipping when the underside is golden brown and the top looks set around the edges.
  2. This recipe makes about 3 large Belgian waffles. You can easily double this recipe. I always double the recipe, make the extras and put them in the freezer. They reheat well in the oven at 350 for 5-7 minutes.

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