Light, crispy on the outside and soft on the inside Oatmeal waffles without flour are a blast. If you’re picky about your waffles and want them to be light, crispy on the outside and fluffy on the inside, these recipes are for you. They can also be suitable for all types of diets – keto, vegan or gluten-free by omitting eggs and milk, or make your own gluten-free oatmeal. In this article we will consider all the variants of oatmeal waffles Look.
What do you need for oatmeal waffles
The secret to the success of these waffles is to let the batter rest for 10 minutes while the waffle maker heats up. The standing time gives the oatmeal time to absorb some of the moisture so the waffles will be crispy and fluffy when they finish baking. There is only one flour needed for this waffle recipe, it is oatmeal, which you can easily make yourself. The recipe makes 3-4 round 18 cm waffles or 6 small square waffles.
- 130 grams of oat flour (certified gluten-free)
- 2 teaspoons of yeast
- ½ teaspoon of salt
- A pinch of cinnamon, optional
- 200 ml milk at room temperature of your choice (coconut milk, nut milk, cow’s milk)
- 1 tablespoon coconut oil, melted or 5 tablespoons unsalted butter, melted
- 2 large eggs
- 2 tablespoons of maple syrup
- 1 teaspoon vanilla extract
Instructions for preparation
In a bowl, whisk together the dry ingredients: oatmeal, baking powder, salt and cinnamon. In another bowl, combine the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract (if the coconut oil hardens on contact with cold ingredients, heat gently the wet mixture in the microwave in 10 second intervals until melted again). Mix the wet ingredients into the dry. Stir with a large spoon until well combined (batter will still be a little lumpy). Let the dough rest for 10 minutes to give the oatmeal time to absorb some of the moisture. Turn on the waffle maker to heat it up (if your waffle maker has a temperature dial/burner, set it to medium-high).
After 10 minutes, stir the batter again with the spoon. Pour the batter into the heated waffle maker, covering the center and most of the surface, and close the lid. Once the waffles are golden and crisp, transfer them to a cooling rack or baking sheet. Do not stack the waffles on top of each other, otherwise they will no longer be crispy. If you wish, you can keep the waffles warm in the oven at 90 degrees until you are ready to serve them. Repeat the process with the rest of the dough. You can enjoy the oatmeal waffles with cottage cheese, applesauce, maple syrup or any topping you like!
If you don’t have a waffle maker at home, you can also make the oatmeal pancakes in a regular skillet.
Make your own oatmeal
Simply finely grind regular or quick-cooking oats (be sure to buy certified gluten-free oats if needed) in a food processor or blender. You need to grind about 200 grams of oats to get enough flour for these waffles. Here’s how oatmeal waffles fit safely into your keto or low carb diet.
Oatmeal waffles without eggs: You can also just omit the eggs. The waffles will only be a little softer, but they will still taste good.
Vegan Oatmeal Waffles: Use vegetable milk, coconut oil and omit the eggs.
Freeze: These waffles freeze very well. Simply store them in freezer-safe plastic bags and pop the individual waffles in the toaster once they’re hot.
Oatmeal Banana Waffle Recipe – Vegan
These fluffy oatmeal and banana waffles are a delicious, healthy and naturally sweet breakfast for lazy mornings. The recipe is made with 100% oat flour instead of wheat flour, so it is both gluten and dairy free.
For this oatmeal treat you need the following ingredients
The recipe makes about 8 waffles:
- 3 small bananas
- 2 tablespoons coconut oil
- 1 tablespoon lemon juice (about 1 small lemon, squeezed)
- 1 teaspoon of honey or maple syrup
- ½ teaspoon ground cinnamon
- 2 eggs
- ¼ teaspoon ground nutmeg
- 130 grams of oat flour
- ½ teaspoon baking powder
- ½ teaspoon of salt
How to make this healthy oatmeal waffle recipe
In a small bowl, combine mashed bananas, coconut oil, lemon juice and honey (or maple syrup). Whisk together rolled oats, baking powder, salt and spices in a medium bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a large spoon until the dry ingredients are completely moistened. Don’t stir too much!
Let the dough rest for 10 minutes and heat a nonstick skillet over medium-low heat. Lightly brush the surface with coconut oil. Once the surface of the pan is hot enough, pour some of the batter into the pan. Let the pancake sit until bubbles form around the edges. Flip with a spatula and cook until golden brown on both sides. You may now need to adjust the temperature on the stove. Serve the pancakes immediately or keep them warm in a preheated oven at 90 degrees Celsius.
Tip for preparation: This whole-wheat batter is thicker than most other batters, so it’s harder to judge when pancakes are ready to flip. For this reason it is better/more convenient to use the timer as a guide. Set it for 3 minutes for the first side, then flip it over and wait another 90 seconds for the other side to finish. The time depends on the temperature you have set, but this is how long the pancakes should be cooked on both sides and golden brown.