I have such fond memories of my mom making the occasional weekend waffles when my sister and I were kids. She made her own maple syrup, and to this day, it’s still my favorite. A few weeks ago, I woke up on a Saturday morning with an urge to make waffles for my little ones. It wasn’t anyone’s birthday, which tends to be my “hey let’s have waffles or pancakes to celebrate” kinda thing. It was just a low-key day with little-to-no plans. And it hit me that I just want to be a mom who makes the occasional weekend waffles for my little loves. Just like my mom. In a small way, it feels like she’s still here with us. And it feels good and right to share memories with Brighton and Addie about their Grandma and my child-hood.
Which brings us to these Gluten-Free Oat Almond and Flax Waffles. They’re soft and fluffy with a sweet, nutty flavor and a hint of cinnamon. We paired them with peanut butter, fresh fruit, a little chocolate and, of course, maple syrup. My kids devoured them. Especially Brighton. Not to mention it was pretty much all I could do to get the photos I needed without eating them all.
Josh is more of a pancake guy, but even he was a fan. He commented that he really liked the softer texture, not too hard or crispy. And best of all, it all comes together in one bowl – so easy!
- oat flour – naturally gluten-free and full of vitamins, fiber, minerals, and anti-oxidants
- almond flour – rich in vitamins, antioxidants, protein and fiber
- flaxseed – good source of protein, fiber and omega-3 fatty acids, as well as being a rich source of various vitamins and minerals.
- coconut sugar – derived from the coconut fruit, it retains a significant amount of the nutrients from the sap, including zinc, potassium, magnesium, calcium, copper, vitamin C and other , rather than the basic “empty calories” of traditional sugar
- almond milk – keeping things dairy free! (but any milk should work)
In case tomorrow is a low-key Saturday for you, and you happen to feel like weekend waffles, try these. You won’t be sorry!
MORE lazy-weekend Breakfast/Brunch Recipes!
- Brussels Sprouts Breakfast Bowl
- Sweet Potato Refried Bean Egg Skillet
- Sweet Potato and Brussels Sprouts Breakfast Bowl
- Peach Crepes with Goat Cheese Cream Filling
- Zucchini Fritters with Poached Eggs
These Gluten-Free Oat Almond and Flax Waffles
- 1 cup oat flour certified gluten-free if necessary
- 1/2 cup + 2 tbsp blanched almond flour
- 1/2 cup ground flaxseed
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tbsp organic coconut sugar
- 1/2 teaspoon ground cinnamon
- 2 large brown eggs
- 1 3/4 cup almond milk
- 1 teaspoon vanilla extract
- SUGGESTED TOPPINGS:
- maple syrup
- peanut butter
- dark chocolate chips
- sliced bananas, strawberries, and blackberries
- Preheat waffle maker.
- Add all dry ingredients - oat flour, almond flour, ground flaxseed, baking powder, sea salt, coconut sugar, and cinnamon to large mixing bowl. Whisk to combine.
- Add wet ingredients - eggs, almond milk, and vanilla and stir until well mixed and no clumps.
- Once waffle maker is hot, add nonstick cooking spray to grease well. Then pour waffle batter to cover large 4 square waffle iron and cook 5-6 minutes, checking periodically until waffles are cooked to your preference.
- Repeat with remaining batter. Yields 8-9 square waffles.