Oat and Almond Waffles

Oat and Almond Waffles

  • Preparation 20 min
  • Cooking 25 min
  • Makes 8
  • Freezes Yes

To create these crispy, fluffy delights we replaced wheat flour with magic ingredients: almond powder and oat flour. The protein-packed combination makes for a flavourful waffle with an addictive chew. And even if you’re not gluten intolerant, this batter hits a home run.

Featured in RICARDO Magazine (WINTER 2016)
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Ingredients

    • 1 cup (120 g) oat flour
    • 1 cup (130 g) almond powder
    • ¼ cup (35 g) cornstarch
    • ½ tsp baking soda
    • ½ tsp salt
    • 2 eggs
    • ¼ cup (60 g) lightly packed brown sugar
    • ¼ cup (60 ml) canola oil
    • 1 cup (250 ml) plain yogurt
    • ½ cup (125 ml) milk

Preparation

Note from Ricardo

The batter can be prepared the day before and stored in the refrigerator. But it shouldn’t be left longer than 24 hours as it tends to liquefy.

Personal Note