Your search for delicious vegan oat flour waffles ends here! Made with simple ingredients and an oil-free philosophy, this easy, gluten-free recipe is simply the best.
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These oatmeal waffles are crispy on the outside with soft and fluffy insides. Packed full of flavor and nutrition from homemade oat flour, they're a beautiful and healthy addition to your breakfast table.
Contrary to what my posts on Maple-Vanilla Granola and Banana Muffins appear to reveal, I am usually a savory breakfast person.
But, every Sunday, I go to town to make these babies or vegan blender pancakes. I used to be a breakfast chef at my day job, so it is such a joy to make breakfast for my family on my day off. It's become a weekend tradition.
If you're looking for more delicious breakfast options, check out protein powder waffles and jumbo banana muffins!
What is Oat Flour?
Oat flour is made from ground oats. It can be purchased pre-made or made at home in your food processor or blender. I prefer to make my own because it is much cheaper and only takes a few extra minutes.
To make oat flour, add 2 cups of oats at a time to a blender and blend on high for 2-3 minutes. Once it is ground into fine flour, it is ready to use!
You can also try swapping half the flour in this recipe with homemade quinoa flour for a high-protein addition!
Ingredients
Here's what you'll need to make vegan oat flour waffles:
- Flax eggs - chia eggs may also be used.
- Oat flour - buy this at the store or see the directions above to make your own.
- Baking powder
- Sea salt
- Cinnamon
- Non-dairy milk such as soy, almond, cashew, or rice milk.
- Applesauce - Coconut oil may be used if you're not concerned about the oil.
- Maple syrup is used to sweeten the waffles.
- Vanilla
The recipe card below includes the full list of ingredients + instructions.
How to Make Oat Waffles
Making the batter for gluten-free vegan waffles is fairly straightforward and comes together quickly. So, pull out that waffle iron, turn it on high, and get ready for some amazing waffles!
First, make your flax eggs and set them aside to thicken. If you're new to vegan baking, how to make a flax egg may be a useful resource. A chia seed egg may be used instead.
Next, add your dry ingredients to a bowl and whisk to combine thoroughly.
Once the flax egg has thickened, add all of your wet ingredients to a separate bowl and whisk to combine.
Add the wet ingredients to the dry ingredients and whisk again to combine. At this point, set the batter aside for about 10 minutes. Oat flour is very absorbent and the batter will thicken up considerably after letting it sit.
Once the batter has thickened, scoop out enough batter to cover the surface of the waffle maker and put the lid down. If the batter seems too thick to spread onto the waffle maker, add more milk to thin it out.
Cook the waffle according to the instructions for your waffle maker. I've found that these waffles cook a bit longer than other waffles I've made with wheat flour.
My waffle maker has a light that turns green when the waffle is ready, and I usually let this go two times before removing the waffle. Oat waffles should be crispy and easy to remove from the waffle maker.
Now, the fun part! Eating them.
I love my waffles with a little butter, lots of real maple syrup, and sometimes vegan whipped cream. For an added protein and flavor boost, I spread peanut butter all over the top.
More Vegan Breakfast Recipes
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Vegan Oat Flour Waffles (GF, Oil-Free)
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Ingredients
- 3 flax eggs or chia eggs *See note
- 3 cups oat flour**
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 2 cups non-dairy milk plus more for thinning the batter if necessary
- ¼ cup applesauce or coconut oil ***See note
- ¼ cup maple syrup
- 2 teaspoons vanilla
Instructions
- First, make your flax egg and set it aside to thicken. If you’re new to vegan baking, my post on how to make a flax egg will be a useful resource to you.
- Add the oat flour, baking powder, salt and cinnamon to a large bowl and whisk to thoroughly combine.
- Once your flax egg has thickened, add it to a separate bowl along with the milk, applesauce or oil, maple syrup and vanilla and whisk to combine. Add the wet ingredients to the dry ingredients and whisk again to combine.
- At this point, set the batter aside for about 10 minutes. Oat flour is very absorbent and the batter will thicken up considerably after letting it sit.
- When the batter has thickened, scoop out enough batter to cover the surface of the waffle maker and put the lid down. If the batter seems too thick to spread onto the waffle maker, add more milk to the batter to thin it out.
- Cook the waffle according to the instructions for your waffle maker. I’ve found that these waffles cook a bit longer than other waffles I’ve made with wheat flour. My waffle maker has a light that turns green when the waffle is ready, and I usually let this go two times before removing the waffle. The waffles should be crispy and easy to remove from the waffle maker. Enjoy with a pat of butter, pure maple syrup or any other toppings you desire!
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Steph says
This looks like a very interesting recipe, especially since no specific gluten free flour mix is required 🙂 Do you have any idea if chia eggs would work as well? Thanks in advance!
Maggie says
A chia seed would definitely work in place of the flax egg. I am happy to hear you think this recipe looks interesting...I try to stay away from the all-purpose gluten-free flour mixes and aim for more whole foods in my recipes. I hope you enjoy it!
Steph says
Thanks, I hope I will get around to trying the waffles soon!
Medformis says
No joke, I eat these vegan gluten-free waffles about 3-4 times a week. They take a mere 10 minutes to make and are so simple, healthy and delicious!
Maggie says
Glad that you are loving these! We eat them almost that often too.. Thanks for the comment!
Sandra says
Received a waffle maker for Christmas and I couldn't wait to make these. They were so delicious! I didn't have applesauce on hand so used coconut oil but wasn't sure if it was suppose to be melted or not. I did melt it. I also want to try it with applesauce next time, which will be soon. 🙂
Maggie says
Yay! I am so glad you enjoyed these. They’re my family’s favorite and we make them almost every weekend. Melted coconut oil was a good choice. Happy New Year!