60g oat flour

1 tsp baking powder

¼ teaspoon salt

Pinch of cinnamon, optional

90ml coconut milk or almond milk

2 Tablespoon melted coconut oil

1 large eggs

2 tsp Sweetener (for a savoury Waffle you can leave this out)

½ teaspoon vanilla extract


In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or eggs, sweetener and vanilla extract.

Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it too medium-high).

Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the centre and most of the central surface area and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200-degree oven until you’re ready to serve.

Repeat with remaining batter. Serve waffles with fresh fruit or as a savoury waffle with fried egg and mushroom.


PS: this recipe can also be used to make flapjacks 😉


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