Breakfast/ Gluten-Free/ Recipes

The Easiest Whole Grain Waffles EVER (gluten-free, dairy-free!)

These easy whole grain waffles are gluten-free and diary free. Plus, they come together quickly (fast enough to make on a weekday!) and have an amazing hearty texture! 

My friend Brita gave me this recipe about a month ago and I’ve made it for probably at least half of my breakfasts since then. It’s super easy and it makes 2 waffles, so I save half the batter for a second day, which makes the next day’s breakfast even easier.

Brita and I were chatting after I told her that I loved the recipe and I realized that I actually followed her recipe incorrectly – she blends everything up, while I left everything whole. I’ve made it both ways and both options are delicious, and so different. I’ve really been loving leaving it with the oats whole because it gives such a hearty chewy texture. I also made a few tweaks, including the coconut oil. I’ve always loved how recipes go from person to person and changes along the way. Reading cookbooks (new and old) with notes that a person has made to recipes over time warms my heart — and it’s one thing I treasure about my cookbook book club as we all share cookbooks. (I still need to blog about our club!)

Note – these aren’t like your typical waffles. They are a little bit crumbly (if you find a way to prevent that, let me know!) and definitely have lots of texture vs. a fluffy waffle made with white (i.e. nutrient lacking) flour.

easy whole grain waffles

Easy Whole Grain Waffles

Makes 2 waffles

  • 1 cup rolled oats (I use Trader Joe’s brand)
  • 1 T coconut flour (you could try another flour; sometimes I use protein powder)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1 egg
  • 1/2 cup almond milk (or milk of choice)
  • 1 teaspoon coconut oil, melted and cooled slightly (so it doesn’t curdle your egg!)
  • 1 teaspoon vanilla extract
  • Optional add ins: nuts, blueberries, chocolate chips

1) Heat your waffle iron. I use the highest setting on mine, but experiment with what works for you.

2) Combine all the dry ingredients, then add in the wet ingredients (egg, almond milk, coconut oil, vanilla). Stir until well mixed. It will be quite thick.

3) Spray your waffle iron with non-stick spray. Scoop half the waffle mixture into the iron and spread out with a spoon.

4) Cook until they are browned and crispy – usually it’s longer than the time allowed for your waffle iron’s default setting.

Enjoy! I love it with a little melted earth balance & pure maple syrup, or with peanut butter and maple syrup. (The homemade coffee vanilla peanut butter from Run Fast Eat Slow is especially delicious on this!)

If you try any variations or toppings that you love, be sure to share! I’d love to hear and try it myself!

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  • Danielle
    at

    Does that recipe serve 1 or 2?

    • Teri [a foodie stays fit]
      at

      It makes 2 waffles! I updated the recipe to call that out more directly. I eat one and add toppings (like peanut butter, fruit, etc) to bring up the overall meal size.

  • Lyndsey
    at

    Have you found an alternative to the egg?

    • Teri [a foodie stays fit]
      at

      I haven’t tried it since I don’t restrict eggs. But if you try something that works (chia or flax egg maybe?), let me know!

  • Beth
    at

    I saw that you save half the batter for the next day. Do you keep it in the fridge or make the other waffle and then put that in the fridge? Thanks 🙂

    • Teri [a foodie stays fit]
      at

      I put the batter in the fridge. I actually make the full batch in a tupperware so I can just stick a lid on the 2nd half and easily store it. Fewer dishes to wash! I have also made both waffles and stored the cooked 2nd one in the fridge and then toasted it the next morning. Both ways work, but I prefer to just store the batter and make a fresh waffle the next day.

  • Danielle Jennings
    at

    This looks so delicious! Yummy!

    http://www.dani-ellie.com