These cinnamon flax oat flour waffles are lightly crispy on the outside and fluffy on the inside. A super easy healthy breakfast that is even freezer friendly!
You may not know this about me.
I DESPISE soggy food. DESPISE.
So as you might have guessed, I’m a waffle > pancake person any day. I have a ton of protein pancake recipes here at HH because Mr. Hungry likes them, but I’m a crispy on the outside light and fluffy on the inside waffle person every day. And you know who shares my sentiment? Baby K!
We’d gotten in the habit of buying boxed frozen waffles at the store, but at $5 for 8 in a box (healthy versions), those things are kind-of $$$$ you feel me?
You guys know that I LOVE cooking and baking with oat flour, one of my most popular recipes here at HH is my oat flour bread recipe. I also have a ton of other oat flour recipes here on HH, including dessert recipes. Oats are healthy, cheap, and oat flour is super easy to make!
So I thought I’d give making oat flour waffles a go! It took a couple of tries, but I’m super happy with the final product. Judging by the fact that Baby K isn’t usually a breakfast eater, but just devoured an entire waffle, he’s happy too! (I topped his with a bit of strawberry jam. )
How to Make Oat Flour Waffles
The first thing is that you’ll want to combine your dry ingredients. Mix them up well so that your cinnamon is evenly spread out!
The next part requires fast hands! I made these four times to ensure they were right and the big thing I noticed is, they come out lighter, fluffier, and are easier to spread on the waffle iron if you work fast when adding the wet ingredients.
I think this is because oats and flax are VERY absorbent, so if you let them sit too long, the mixture will get too thick. You want these to set in the waffle iron BEFORE too much liquid is absorbed.
I combined the apple cider vinegar with the almond milk. Then I added the almond milk, egg, and melted coconut oil to the dry ingredients and quickly stirred. Then I stirred in the vanilla extract and maple syrup, taking care not to overmix. It’s best to use a whisk so that you can break up as many clumps of oat flour as possible ( a few clumps are okay.) Then quickly onto the preheated waffle iron.
If you’re concerned about not being able to work fast enough, you could mix all the wet ingredients in a separate bowl, then pour the wet mixture into the dry one and mix all at once. I’m stubborn and hate doing extra dishes, so I chose the one bowl method.
You’ll want to use a spatula to spread out the batter evenly accross the waffle iron. I have a Belgium waffle iron, so it makes rather large (5 x 4) waffles. I waited until the light popped green again (about 8-10 minutes), and they were perfectly crispy. Keep in mind oat flour is DENSE, so these will take a lot longer to cook compared to white flour waffles.
If you don’t spread them out evenly enough, you’ll get dented less crispy edges (see below top right of the photo below.)
No worries if that happens, just pop them in the toaster real fast, and you are good to go!
Now Let’s Talk Ingredients
- Oat Flour – Don’t sub. Oat flour is particular, and this recipe is developed specifically for its use. Also, don’t pay $$$$ for pre-ground oat flour, it’s SOOOO easy to make!
- Ground Flax – Do not omit. It binds the flour and helps these waffles stick together.
- Cinnamon – Optional. These are very cinnamony. You may want to reduce the cinnamon to 1 teaspoon or less.
- Baking Powder – Do not omit.
- Apple Cider Vinegar – You can omit, but your waffles will not be as crispy or light. They will stay kind of dense and gooey, they will form, but kind of suck. The vinegar reacts with the baking powder to create lighter, fluffier waffles.
- Unsweetened Vanilla Almond Milk – use whatever kind of milk you want! You could probably even use water, and it would be fine.
- Melted Coconut Oil – Sub melted butter or any other oil. Oil is needed to make these crispy, but it does not matter what kind.
- Vanilla Extract – optional for flavor.
- Maple Syrup – optional for flavor, however, if you omit it, you may want to increase the milk by 2 tbsp.
- Egg – For my vegan friends, Mama’s with a baby with MSPI or those with egg allergies/sensitivities. I would use one egg replacer OR use a flax/chia egg and ADD 1 tsp baking powder. Eggs help these waffles to rise a bit, so omitting it will require you to use more baking powder or if you use an egg replacer that has baking powder in it.
Enjoy these, and as always, let me know if you try them!
You May Also Like:
- Chocolate and Plain Coconut Flour Waffles with Peanut Butter Syrup
- Gingerbread Protein Waffles
- Baby Waffle Recipe
- Banana Oatmeal Waffles
- Healthy Waffle Recipe
- Protein Powder Waffles
Cinnamon Flax Oat Flour Waffles
- 1.5 cups oat flour
- 2 tbsp ground flax
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 3/4 cup unsweetened vanilla almond milk or other milk
- 1/4 cup coconut oil MELTED (or melted butter)
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 large egg
- Preheat waffle iron.
- Combine all dry ingredients in a bowl and mix well (ground flax, cinnamon, oat flour, and baking powder).
- Mix your almond milk (or whatever milk you are using) with apple cider vinegar. Then quickly add almond milk, egg, and coconut oil to the dry ingredients. Mix until just combined, then add in vanilla extract and maple syrup.
- Spray your waffle iron with non-stick cooking spray. I used avocado oil. Pour the ENTIRE mixture onto the waffle iron. Use a spatula to spread out the batter evenly accross the entire waffle iron.
- Cook for 8-10 minutes or until the waffle maker says, "ready." Keep in mind that these are denser than typical white flour waffles, so they will take longer too cook!
- Store in the fridge up to one week, reheat in the toaster, it may take two rounds in the toaster to get crispy again.
- Store in the freezer up to 3 months - can toast directly from frozen, it will take a few rounds though because they are thicker than typical waffles! A toaster oven would work too!