Oat Flour Waffles

5 from 4 votes

These 20 minute gluten-free high protein waffles (9 grams protein per waffle) are the perfect breakfast to start your day!

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 365kcal

Author Dalya Rubin

2 large eggs at room temperature
3 tablespoons pure maple syrup
3 tablespoons avocado oil or unsalted vegan or dairy butter that is melted
⅓ cup whole milk greek yogurt or vegan greek yogurt (choose a high protein version if you like!)
¼ cup whole milk or full fat oat milk
1 teaspoon pure vanilla extract
1 ½ cups gluten free oat flour spooned into measuring cup and leveled off (137 grams)
2 teaspoons baking powder
⅛ teaspoon ground cinnamon
½ teaspoon Kosher salt Diamond Crystals

In a large bowl whisk together 2 large eggs, 3 tablespoons pure maple syrup, 3 tablespoons avocado oil, ⅓ cup whole milk greek yogurt , ¼ cup whole milk and 1 teaspoon pure vanilla extract .
In a medium bowl, whisk together the 1 ½ cups gluten free oat flour, 2 teaspoons baking powder, ⅛ teaspoon ground cinnamon and ½ teaspoon Kosher salt.
Add the dry ingredients to the liquid mixture and whisk until a thick batter forms.
Heat the waffle iron according to the manufacturer's directions. Spray the waffle iron with nonstick cooking spray and cook according to the manufacturer directions. Use a fork to carefully lift the cooked waffle onto a plate or parchment lined pan, and repeat the cooking process with remaining batter. Enjoy!

My waffle iron calls for ¼ cup batter per waffle. Check your guide to see how much batter to use.
This recipe can be made with refined coconut oil in place of the butter or avocado oil if you prefer.
Reheat: Easily store waffles in a ziplock in the fridge. Place waffles on a plate and microwave for 20-30 seconds until soft and warm.
These waffles can be frozen and defrosted in the fridge overnight or easily placed in the toast for a few minutes. You can also defrost them from frozen in the microwave.
Makes approx. 8 waffles.