Oats and corn are used to make dairy- and wheat-free waffles. These can be used as a base for a savory meat or vegetarian main dish topping, so no sweetener is required. For a wonderful breakfast treat, drizzle on some fruit or sweet topping!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 2 ¼ cups rolled oats
- 1 cup rice flour
- ½ cup cornmeal
- 4 teaspoons baking powder
- 2 cups soy milk
- 2 eggs
- ¼ cup oil
Instructions
- Preheat a waffle iron according to manufacturer’s instructions and spray the inside with cooking spray.
- 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
| Calories | 398 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 395 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
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.
It was hearty and yummy! I used apple sauce instead of the oil.
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.
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.
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..