Oat flour blueberry waffles are nutritious, simple, and delicious. The perfect breakfast or brunch that comes together in under 20 minutes. They are crispy on the outside and fluffy on the inside. The waffles are gluten and dairy-free. Incorporating oat flour into your diet is an easy way to increase your whole grain consumption. Be sure to make the waffles in bulk so you can freeze and serve for school breakfast time. Also, feel free to swap out the blueberries for chocolate chips.
I am excited for you to try them and share how much you love them @shelbylaranutrition.
Oat Flour Blueberry Waffles
All you need is 8 basic ingredients to make these gluten and dairy free crispy waffles. Perfect for breakfast or brunch.
Servings 4
Ingredients
- 1 cup oat flour
- 1/2 cup plant based milk (oat, almond or soy)
- 3 Tbsp liquid coconut oil or olive oil
- 1 Tbsp maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup blueberries (fresh or frozen)
Serve with fresh berries, bananas and/or maple syrup.
Instructions
- In a medium sized bowl, whisk together egg, milk, oil, vanilla, and maple syrup.
- Fold in oat flour, baking powder, and chocolate chips. Mix well.
- Heat your waffle maker and pour approx. 1/2 cup of the batter into waffle maker and close it. Cook for approx. 3-4 minutes until brown on both sides.
- Serve with your toppings of choice and enjoy.
Notes
Keep leftovers refrigerated for up to 5 days, or frozen for 2 months. Warm in the toaster when ready to eat.