Wheat- and dairy-free waffles are made with oats and corn. No sweetener is needed as these could be used as a base for a savory meat or vegetarian main dish topping. Pour a sweet or fruit topping on for a tasty breakfast treat!

sueb

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.

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  • Mix oats, rice flour, cornmeal, and baking powder together in a bowl. Stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.

  • Pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. Repeat with remaining batter.

Nutrition Facts

398 calories; protein 11.1g 22% DV; carbohydrates 55.5g 18% DV; fat 14.9g 23% DV; cholesterol 62mg 21% DV; sodium 395.1mg 16% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2014
I really liked these. I had to do a couple of changes i could not find my waffle iron so i made pancakes instead and they had a nice crust(probably due to the corn meal) and nice and soft inside. I used coconut milk because i don't care for soy milk and i used gluten free oats and white rice flour.I did add some maple syrup to them. Very nice change from the regular waffle(pancake) breakfast.Thank you sueb for this recipe. It is a keeper.. Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/17/2014
I really liked these. I had to do a couple of changes i could not find my waffle iron so i made pancakes instead and they had a nice crust(probably due to the corn meal) and nice and soft inside. I used coconut milk because i don't care for soy milk and i used gluten free oats and white rice flour.I did add some maple syrup to them. Very nice change from the regular waffle(pancake) breakfast.Thank you sueb for this recipe. It is a keeper.. Read More
(2)
Rating: 4 stars
09/24/2017
I added 1 TBL sugar to the batter to try to help them to brown. Use a fork and a spatula to remove from waffle iron because they want to crumble. Pretty good for FODMAP. Read More
(1)
Rating: 5 stars
06/29/2016
It was hearty and yummy! I used apple sauce instead of the oil. Read More
(1)
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Rating: 4 stars
02/13/2016
As listed these were missing something. I added 1/2 teaspoon salt a tsp. of vanilla extract and a few tablespoons of organic sugar substituted almond milk for the soy milk and substituted Bob's Red Mill All-purpose Gluten-free flour instead of the rice flour. End result? Really flavorful pancakes. Would definitely make it again. Read More
(1)
Rating: 4 stars
01/24/2015
We thought these were very good - very mild in flavor so they are a good base for whichever flavors you want to use whether sweet (syrup fruit etc.) or savory (I think these would be awesome with chili over the top)! We served them for breakfast with maple syrup and everyone enjoyed them. Read More
(1)
Rating: 2 stars
07/16/2020
These turned out OK. I won’t make again, but were an interesting experiment. I did use whole milk, as that’s all I had. Quite bland and crumbly. Read More
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