by Sarah Steimer
- 1 1/2 cups oat flour*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- pinch of cinnamon
- 3/4 cup room-temperature milk (cow’s milk, coconut, almond — any will do!)
- 1/4 cup plus 1 tablespoon melted coconut oil
- 2 eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
*To make the oat flour, pulse oats in a food processor until they are ground into a flour. It may take a few minutes, so have patience! NOTE: If you’re hosting someone with a gluten allergy, make sure the oats are certified gluten-free.
Sift together the oat flour, baking powder, salt and cinnamon. In a separate bowl, whisk together the milk, coconut oil, eggs, maple syrup and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (the batter will be a bit lumpy). Let the batter rest for about 10 minutes while the waffle iron heats.
Give the batter another quick mix right before cooking in the waffle iron, according to the machine’s directions. Repeat until all the batter has been used.
Serve the waffles immediately.
Recipe from: Cookie + Kate