2 Cups Oat Flour
1 Cup Gluten Free Flour Blend (see notes below)
4 Teaspoons Baking Powder
1 Teaspoon Sea Salt
1/4 Teaspoon Ground Cinnamon
1 1/2 Cups Oat Milk (see notes below)
1/3 Cup Melted Coconut Oil
4 large eggs
3 Tablespoons Pure Maple Syrup
1 Teaspoon Vanilla, optional
Whisk the flours, baking powder, salt + cinnamon together. In a separate bowl whisk milk, oil, eggs, syrup and vanilla. Pour dry ingredients into wet and stir until just combined. Cook according to waffle maker guidelines.
*This recipe makes 16 quarter waffles. I like to make a big batch and then freeze the leftovers and pop them in the toasted to reheat.
*AP or whole wheat flour can be used in place of gf flour if you are not wanting these to be gluten free
*Any milk can be used here but to keep these dairy free we suggest oat milk