Ingredients

The following ingredients have 5 Servings
  • 1 1/4 cup unsweetened almond milk
  • 1 tsp lemon juice or apple cider vinegar
  • 1/2 cup dairy-free yogurt
  • 1/4 cup melted coconut oil or olive oil
  • 2 Tbsp maple syrup
  • 1/2 cup gluten-free rolled oats
  • 1 3/4 cup gluten-free flour blend*
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp coconut sugar or organic cane sugar
  • 1 tsp pure vanilla extract*
  • 1 Tbsp flaxseed meal
  • 1/2 Tbsp chia seed
  • 1/2 tsp ground cinnamon
  • Sliced banana
  • Fresh fruit
  • Berry Compote
  • Nutella
  • Coconut whipped cream
  • Dairy-free yogurt

Instruction

  • Combine almond milk and lemon juice or vinegar in a medium-size mixing bowl and let set for 5 minutes.
  • Then add yogurt, coconut oil, vanilla extract, maple syrup and whisk thoroughly to combine. Set aside. (If coconut oil hardens, reheat in the microwave. If you don't have a microwave, simply proceed as instructed.)
  • Add dry ingredients to a large mixing bowl and whisk until well combined.
  • Add wet ingredients to dry and mix until well incorporated. Let set for 10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
  • Once waffle iron is ready, generously coat with non-stick spray or coconut oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a cooling rack set on a baking sheet in a 200-degree F (93 C) oven to keep warm (optional). Do not stack and instead keep them in a single layer to ensure crispiness.
  • Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to 1 month, although they're freshest within the first couple of weeks.