Can you think of a more perfect weekend breakfast?
Fluffy on the inside, crispy on the outside GLUTEN FREE waffles made from scratch with the help of almonds, oats and a little bit of ground flax. It’s the perfect combination of whole grains, seeds and nuts delivered to you in golden brown waffle form. Heavy on the melty dark chocolate chips, bananas and CHOCOLATE WHIPPED CREAM!
Can you tell I am really excited about plates and plates of waffles?
I received a waffle maker as a wedding gift not too long ago. (OK – technically, Joshua and I received a waffle maker… that I have totally taken over and called my own – Thanks, Aunt Linda!) And you have no idea how much I love it! Waffles are their own thing in this house now, and it is amazing. I’ve been trying all kind of different recipes – more so on the sweet side and less so on the savoury side (If you have an awesome savoury waffle recipe, leave it in the comments below!!). And I have to say this Almond Oat recipe is by far my favourite.
These Gluten Free Almond Oat Waffles are just so good. And made even better when studded with tons of melty dark chocolate chips. In my mind, there isn’t anything better than melty dark chocolate. (Insert like a million heart eyes emoji here please)
This whole waffle thing is completely new territory for me. And to be honest, it’s kind of weird. You know, in the way where forever and always for as long as I can remember I was on team pancake. French toast, meh. But pancakes, YES! And waffles never came into the picture because they needed their own small kitchen appliance. And do we really have room for another small kitchen appliance in our cupboards?
Waffles are a game changer… at least, for me. Maybe it’s the novelty of healthier, gluten free waffles at home. Maybe it’s because Saturday mornings seem a little bit extra special when waffles are around.
Friends, if you can spare a little extra room in those kitchen cupboards (like I did here!) I would highly recommend a waffle maker.
MORE ABOUT THESE GLUTEN FREE ALMOND OAT WAFFLES…
Everything a waffle should be, in my mind. Fluffy and light on the inside, a little golden brown and crisp on the outside. The rolled oats and the flax give these waffles texture. And the almonds give subtle nutty sweetness.
These guys are just a little bit sweet on the inside, from that delicate almond-ey sweetness and from a little added organic cane sugar, which means they pair well with maple syrup or just more chocolate.
And by more chocolate, I mean chocolate whipped cream. I think we all need a little more chocolate whipped cream in our lives.
Definitely the most perfect weekend breakfast. And definitely the most perfect make-ahead weekday breakfast too. I’ve been known to make a double (OK – triple!) batch of these waffles on a Saturday morning and freeze the extras for super quick and delicious breakfasts for the upcoming week. Reheat in the toaster. Life is good with waffles on a Monday morning, friends!Print
For the Waffles:
- 1/2 cup rolled oats, gluten free certified if needed
- 1/2 cup almond flour, extra fine (also known as almond meal)
- 1/2 cup oat flour, gluten free certified if needed
- 1/4 cup tapioca flour
- 1/4 cup ground flax
- 2 tablespoons sugar (I recommend organic cane sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 2 eggs
- 1/4 cup oil (I love avocado oil)
- 1 teaspoon vanilla
- 1 cup milk (almond, soy, cow, etc)
- 1/2 cup chocolate chips (dark, milk, white or combination)
For the Chocolate Whipped Cream
- 1/2 cup whipping cream (the 35% stuff)
- 1 tablespoon sugar
- 1 tablespoon cocoa powder
- 1/4 teaspoon vanilla
- Sliced bananas (or strawberries would be good too), serving
- Preheat waffle maker and adjust settings according to instruction manual. Preheat oven to 225F and line a baking sheet with a non-stick, oven safe cooling rack.
- In a mixing bowl, combine oats, almond flour, oat flour, tapioca flour, ground flax, sugar, baking powder and salt. Stir until well combined.
- In a separate bowl, whisk together eggs, oil and vanilla. Slowly whisk in the milk.
- Add wet ingredients to dry, mixing until well incorporated and lumps are present.
- Generously spray waffle maker grills with cooking spray or oil (I love my Misto for this!). Add batter and cook waffles according to your waffle maker’s instruction manual. (I have a smaller waffle maker so I add 1/4 cup + 1 tablespoon of batter and cook for 4 minutes.) Keep cooked waffle in the oven on the prepared baking sheet until ready to serve.
- Repeat until all the batter is used up.
- While the waffles are cooking, prepare the chocolate whipped cream. Add heavy cream, sugar, cocoa powder and vanilla to a mixing bowl. Using a hand mixer on medium-high speed, beat the cream mixture until stiff peaks form, scraping the sides of the bowl, if needed. Set aside.
- Serve waffles immediately with sliced fruit and chocolate whipped cream.
- Leftover waffles can be stored in a freezer bag in the freezer. To reheat, warm in the toasted until just crisp on the outsides.
- This recipes yields 10 square waffles. Although it will depend on the size and shape of your waffle maker.