Oat Flour Waffles with Fresh Strawberry Syrup have become a big thing in our house.
After years of failed attempts I finally got my strawberry garden set up correctly and we’ve been gladly harvesting them all spring. This garden bed is crazy with it’s layers of protection. There’s chicken wire at the bottom to stop gophers and moles. Then thick gage copper wire wrapped around the outside of the raised beds to prevent slugs. And then this year it got a cute white picket fence around the raised bed and some lightweight netting draped over it to keep out the birds and deer. So far everything seems to be working perfectly.
I am freezing some of the strawberries to make jam later this summer. I also love using them fresh whenever possible. Which is how this syrup was created.
While the batter is resting and the waffle iron is heating up, I run outside (usually in my pajamas) and gather the ripe strawberries from under the netting. Once inside they get a quick wash (using Thieves fruit and veggie spray and a good rinsing) and then go into the awaiting food processor with some sugar. I blend them up and start making the waffles. Easy peasy.
Belgian waffles or buttermilk pancakes would work well with the strawberry syrup too but I really love it paired with Oat flour waffles.
Because the oat flour gives it a bit more bite and substance. These waffles are hearty and on the thicker side. Which makes me feel fuller after eating them. Plus I really like oats. So it’s win-win for me.
I like to grind the oats pretty finely but I do leave some small bits of rolled oats present. I like to grind the oats first in a food processor and then mix the other dry ingredients together by pulsing the food processor. No need to dirty another bowl.
Once you make the batter you can rinse the food processor out and it’s ready for making the strawberry syrup.
If you add some whipped cream on top you have a strawberry short cake waffle!Print
Gluten free Oat flour Waffles
Heartier and chewier than a Belgian or Buttermilk waffles. These Oat flour waffles are filling and easy to make with less than 10 ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Breakfast, Main Course
- Cuisine: American
- 2 cup Rolled oats (Measured then ground finely )
- 2 cup Bob's Red Mill gluten free 1 to 1 flour mix
- 3 tsp Baking Powder
- 1/2 tap Salt
- 4 TBS Sugar
- 1 cup Greek Yogurt
- 4 Eggs
- 1/2 cup Oil (Olive or Avocado)
- 1/2 cup Milk
- Place the rolled oats in a food processor and pulse until finely ground. Then add the remaining dry ingredients and pulse to combine.
- In a separate bowl, whisk together the wet ingredients until smooth. Then pour the dry into the wet and whisk together until smooth.
- Heat up the waffle iron and let the batter rest 5 minutes.
- Scoop a large spoonful of batter into each section of the hot waffle iron and close the lid. Cook until golden brown and repeat with remaining batter.
- This recipe makes 6 waffles. Serve while still warm with maple syrup or fresh strawberry syrup (see notes)
For fresh strawberry syrup place 1 1/2 cups fresh strawberries and 1/4 cup brown sugar in a food processor and pulse until desired consistency is reached.
- Calories: 904
Keywords: Breakfast, Brunch, Easy, Gluten free, Oatmeal, Waffles