Ingredients

The following ingredients have 2 Servings
  • 1 cup gluten free rolled oats
  • 1 large egg (see notes for substitutes)
  • 1/2 cup unsweetened almond or non-dairy milk
  • 1/4 cup unsweetened applesauce
  • 3 Tablespoons to 1/4 cup natural peanut butter
  • 1 teaspoon baking powder
  • pinch of salt
  • pinch of cinnamon
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • Honey or maple syrup for serving 
  • Optional toppings: Berries, sliced banana, and/or dark chocolate chips

Instruction

  • Place gluten free oats in a blender or food processor. Blend until the oats are a soft, flour-like consistency.
  • Add the egg, non dairy milk, applesauce, peanut butter, baking powder, salt, cinnamon,  to the blender with  oat flour.  Blend until combined.
  • Next, add the apple cider vinegar and vanilla. Blend until a thick batter smooth is formed, periodically stopping to scrape down the sides. Set batter aside to rest  for 15-20 minutes.en.
  • While batter thickens, preheat waffle iron to medium-high and spray with non-stick cooking oil spray or brush with melted butter once preheated.
  • Pour half the batter (depending on the size of the waffle iron) and heat for about 5 minutes or until the waffles are brown and fluffy. Remove the waffle and repeat. This should make two 6-inch waffles or 8 sections of waffles. See notes for making a bigger batch.
  • Plate and serve with syrup and optional toppings
  • Store waffles in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.