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.

Notes:

*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