I posted this recipe once before with a big old fat typo! It called for 2 tsp baking soda instead of baking powder. A very sweet reader left me a note letting me know it tasted like baking soda. Well, I guess so! Please accept my apologies if you tried this recipe with all that baking soda. I can only imagine how disgusting it was!
The correct recipe is quite good! I promise. I tested it this morning on a “normal” tween who eats the typical American diet. She said the waffles were really good. Once I told her there were no eggs, milk or wheat in the waffles, she couldn’t believe it.
This recipe makes four waffles. Make sure you blend only one batch at a time unless you have a high power mixer like a Bosch or vita-mix. Even then, only double the batter will fit in one blender.
Oatmeal Blender Waffles (gluten-free, vegan, nut-free)
- 1 1/2 – 1 3/4 Milk Substitute (coconut milk and rice milk work well)
- 2 Tbsp Oil (Coconut oil is awesome!)
- 1 1/2 Cup Rolled Oats, gluten-free (aka uncooked oatmeal)
- 1 Tbsp Chia Seed (you could also try 1 Tbsp Ground Flax Seeds or 1 Egg)
- 1-2 Tbsp Real Maple Syrup
- 1 tsp Vanilla (optional)
- 2 tsp Baking Powder
- 1/2 tsp Salt
- Preheat waffle iron.
- Blend on high speed for 3 minutes: milk, oil, oats, chia, maple syrup and vanilla.
The secret to light waffles is that the batter should be thin enough to swirl and make a vortex in the blender. If your batter is not forming a vortex, add a little water or milk substitute. If your batter is too thick, you’ll end up with very dense waffles.
- Add to blender and blend just until mixed thoroughly: baking powder and salt.
- Brush lots of coconut oil onto the waffle iron to ensure your waffle is crispy. Bake on well greased waffle iron until done.
- Reheat leftovers on a waffle iron or in a toaster for best results. Microwaves produce soggy waffles.
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