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Oat Flour Waffles with Chia

Oat Flour-Chia Waffles

When you run out of flour, turn to oats for these easy, crispy waffles.
Course Breakfast
Keyword chia seeds, oat flour
Servings 4
Author Robin Asbell


  • 1 cup unsweetened almond milk or other non-dairy milk
  • 2 tablespoons chia seeds
  • 1/4 cup mashed bananas
  • 1 teaspoon lemon juice
  • 1/4 cup avocado oil
  • 1 tablespoon pure maple syrup plus more for serving
  • 1/2 teaspoon vanilla
  • 11/2 cups rolled oats divided- only grind one
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • oil for waffle iron
  • 1 can mandarin oranges, sliced peaches, or other fruit


  • Combine almond milk, chia, banana and lemon juice in a small mixing bowl and let set for a few minutes to clabber. Then add avocado oil, maple syrup and vanilla and whisk. Set aside.
  • In a blender, place 1 cup of the oats and grind to a powder, stopping to scrape down as needed. Add the baking powder and salt and pulse a few times to mix. Add the liquid mixture and process briefly to mix, and use a spatula to scrape the bottom of the blender container to make sure all the oat flour is mixed in. Blend briefly. Add the remaining 1/2 cup oats and pulse just to mix in. Let the mixture stand for 10 minutes for the oats to soak. The batter will thicken.
  • Set your waffle iron to a darker setting, for a crisp waffle. Preheat the waffle iron according to manufacturers instructions, for about 5 minutes. When hot, open the iron and oil lightly. Measure 1/2 cup batter and pour into the middle of the iron, and close the top. In about 2 minutes, when the waffle is browned and crisp, transfer the waffle to a plate or a cooling rack. Continue until all the waffles are done.
  • Serve waffles hot, with fruit and maple syrup.