This Belgian waffle recipe comes out crispy and fluffy every time, and it’s made without milk. This is my family’s favorite and it’s naturally gluten-free!
* Make sure you lid is on tight and blend on high so that the tiny specks of oat flour incorporate well with the liquids and absorb them. If the oat flour is too large, it will not absorb the liquid properly and your batter could be runny.
** My waffle iron came with a scoop that is just the right amount of batter for the waffle iron. The Frozen-themed waffle iron did not, and it used 1/4 cup batter for each waffle. Every waffle maker is different, but if I had to guess, I’d say use 1/2 to 3/4 cup batter. Remember that this batter is thick and will not spread to the edges of the iron, so be sure to use a spatula to get the batter to the edges.
*** Some have stated that this batter is too thin. When you follow the recipe as written, the batter should *just* run off a spatula when dipped in and pulled out of the batter. If it is very runny, add 1/4 cup oats and re-blend until it reaches this thickness.