Vegan Gluten Free Oatmeal Waffles

• Vegan
• Gluten free

• Breakfast Foods

  • 1/2 cup Rolled oats, gluten free

• Condiments

  • 2 tbsp Agave nectar or maple syrup
  • 1/4 cup Vegan butter

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 cup Brown rice flour
  • 1 tbsp Flaxseed meal
  • 1/2 cup Potato starch
  • 1 pinch Salt
  • 2 tbsp Sugar
  • 1/4 scant cup Tapioca flour
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 1/4 cup Almond milk + 1 tsp white or apple cider vinegar

Found on minimalistbaker.com

Description

Ingredients

• 1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
• 1/4 cup melted vegan butter, such as Earth Balance
• 1 1/2 tsp pure vanilla extract
• 2 Tbsp agave nectar or maple syrup
• 1 cup brown rice flour
• 1/2 cup gluten free rolled oats
• 1/2 cup potato starch (not flour)
• scant 1/4 cup tapioca flour
• 1 Tbsp flaxseed meal
• pinch salt
• 1 1/2 tsp baking powder
• 2 Tbsp sugar

Directions

• Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
• Add dry ingredients to a large mixing bowl and whisk until well combined.
• Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
• Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about 1/3 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
• Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although theyre freshest within the first couple weeks.

Nutrition