Gluten Free Espresso Chocolate Chip Waffles
These gluten-free oat waffles are light and nutty, with a hint of espresso and semi-sweet chocolate morsels.
Are there any long time readers out there who remember Waffle Wednesdays? In the early days of Nutrition Nut, these were a regular occurrence: toaster waffles for breakfast on Wednesdays. As toaster waffles became a less frequent AM meal option, Waffle Wednesday gradually transformed into Workout Wednesday.
Well, today I am back with a waffle recipe. I never lost my love for waffles (never will!); but, rather than choosing calorie-dense gluten-free toaster waffles with a paragraph of ingredients for weekday morning meals, I have saved my love affair for waffles to the weekends.
I’ve made Kate’s Gluten Free Oat Waffles a few times now, and they do not disappoint. P still prefers almond meal waffles, but I’ll choose the nuttiness of ground oats mixed with almond/cashew milk, a couple farm fresh eggs, and maple syrup any day.
I adapted Kate’s recipe to create a buzzin’ morning recipe. When two glasses of iced coffee isn’t enough, add espresso powder to your breakfast!
Author: Hillary Recipe type: Breakfast
Prep time: 15 mins Cook time: 10 mins Total time: 25 mins
Serves: 6 large waffle squares
These gluten-free waffles are light and nutty, with a hint of espresso and semi-sweet chocolate morsels.
Ingredients
- 1½ cups oat flour*
- 2 tsp. baking powder
- 1 tsp. instant espresso powder
- ½ tsp. salt
- ¾ c. room temperature milk of choice (I use almond or cashew milk)
- ¼ c. melted coconut oil
- 2 large eggs
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- ⅓ c. mini chocolate chips
Instructions
- In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt, and espresso powder.
- In a separate bowl, whisk together the wet ingredients: milk, melted coconut oil, eggs, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined, then fold in chocolate chips.
- Let the batter rest for 10 minutes. Plug in the waffle iron to preheat and grease with coconut oil.
- Pour batter onto the heated waffle iron - square by square - and close the lid.
- Once the waffle is deeply golden and crisp, transfer it to a cooling rack (or plate if serving immediately).
- Repeat with remaining batter. Serve waffles with maple syrup and fresh raspberries, or any other desired toppings.
Notes *I grind rolled oats in a food processor, approx. 1½ cups
This recipe is adapted from Cookie & Kate's Easy Gluten Free Oat Waffles.
3.2.2929
Share this special breakfast with someone this weekend (it serves two!), or store leftovers in the freezer for your own homemade toaster waffles – enjoy!
