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Cathy's Gluten-Free Oatmeal Waffles

Cathy Maykut Cayton

"If you are bored with your morning bowl of oatmeal, here's a great alternative. Make lots of extra, freeze, and toast them on demand. Serve with butter, maple syrup and sliced banana …yummy!"
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20 m servings 235 cals
Original recipe yields 4 servings (4 to 6 round waffles)

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  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
  2. Combine oats and almond milk in a large bowl.
  3. Whisk egg yolk and butter together in a small bowl; stir into oat mixture.
  4. Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form.
  5. Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter.
  6. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.


  • Cook's Note:
  • Substitute cow, rice, or soy milk for the almond milk if desired.

Nutrition Facts

Per Serving: 235 calories; 12.4 g fat; 25.9 g carbohydrates; 5.9 g protein; 69 mg cholesterol; 233 mg sodium. Full nutrition

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Read all reviews 2
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I'm rating this with 4 stars because, as written, they are a little flavor lacking. The second time I made them I used "buttermilk" (made from 3/4 cup organic soy milk and 2 TBLS fresh squeezed...

As written these were a bit bland so I added some cinnamon and vanilla to later waffles and they were perfect! A great gluten free waffle.