March 11, 2020


By Ange's Table

We have been told that breakfast is the most important meal of the day.  Do you eat breakfast?  Are you one of those people that wake up needing food?

I do like to eat breakfast, but I need some time to wake up first. 

On the weekends, I try to make a big breakfast for my family.  Mostly so that I can eat the leftovers during the week.  

This waffle recipe is not only delicious, but you can use it in sweet or savory dishes. 

I have been known to make “ice cream” sandwiches out of these as well.  No one has to know those are dairy free too.  

Crisp outside, soft fluffy inside
dry waffle ingredients
Measure your dry ingredients in a large measuring cup or bowl, set aside
wet waffle ingredients
Measure wet ingredients, mix well
wet over dry waffle
Pour the wet over the dry, making sure to incorporate well
bubbles in waffle batter
Let batter rest
scoop of waffle batter
Look how thick and airy it becomes
cooked waffles in iron
So yummy!
whole waffle in dish with strawberries
Serve with your favorit toppings


  • 2 cups oat flour, I use @gf_harvest
  • 1 tsp baking soda
  • 2 tsp baking powder, corn and gluten free
  • 1/2 tsp sea salt
  • 3 large eggs
  • 1 1/2 cup oat milk
  • 1/2 cup oil, I use olive
  • 1 Tbsp vanilla

Mix your dry ingredients in a large mixing bowl. Set aside.

In a separate large bowl, mix all of your wet ingredients.  Once thoroughly combined, pour over dry mix.

Whisk until all combined.  We do not want any lumps in our gluten free waffle batter.  Let rest 25-30 minutes.

Preheat your waffle iron.  Once it is ready, scoop 1/4 cup batter onto each section of the waffle iron.  Close lid until your waffle iron has completed it’s cycle.  

Serve with your favorite toppings.  

This recipe makes about 16 waffles.  

These waffles freeze well.  Pop them in the toaster for a quick breakfast, or snack anytime.

What is your favorite breakfast?  Do you cook it everyday, or make a big batch like me on the weekend? 

Connect with me on Instagram @Anges_Table