Are pancake and waffle mix the same?

I have not used this recipe for pancakes, personally, but my readers have! One reader reported that she uses half the amount of fat to make pancakes, so instead of 6 Tbsp of butter, she uses 3 Tbsp of coconut oil . Feel free to try it out or use this oat pancakes recipe!

What is the difference between a waffle and a Belgian waffle?

Belgian waffles have deeper pockets and are known for being crispy and fluffy. Regular waffles are thinner. Many regular waffle recipes have no eggs. This recipe does use eggs, so it should result in a delicious, crispy, and fluffy Belgian waffle.

How do you make Belgian waffles from scratch?

Simple, follow my recipe! It is so easy to make. It’s a great hearty breakfast to add to your regular rotation!

Can I make this a dry waffle mix recipe?

Yes! Simply prepare the recipe with the dry ingredients and store it in an airtight container . When you’re ready to make oat waffles, simply add the wet ingredients to the mix and blend!

Are oatmeal waffles vegan?

This recipe is not vegan. While it does not use any dairy or nondairy milk, it does use eggs and butter to create a crispiness around the edges.

Quick Oatmeal Waffles | Ready in 15 Minutes! (+Video)

Cinnamon Oatmeal Waffles

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! :: DontWastetheCrumbs.com

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4.7 from 38 reviews

This oatmeal waffles recipe comes out crispy and fluffy every time, and it’s made with oat flour and no milk. This is my family’s favorite Belgian waffle and it’s naturally gluten-free!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4-5 waffles 1x
Category: Breakfast
Method: Blender
Cuisine: American

Ingredients

Scale

6 Tbsp butter, melted and slightly cooled
1 ¾ cup rolled oats
½ tsp salt
2 tsp baking powder
2 tsp cinnamon
1–2 Tbsp maple syrup (optional)
1 tsp molasses (optional)
1–1 ½ cups water
2 eggs

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Instructions

Melt butter and set aside to cool slightly.
Meanwhile, measure oats, baking powder, salt, and cinnamon in the blender. Process on high until the mixture resembles flour, about one minute.
Add 1 cup water, eggs, and optional sweeteners and blend on high* into a batter, for about one minute.
Add the butter and again, blend on high *for about one minute.
Allow the batter to sit for 5 minutes and preheat the waffle iron according to the manufacturer’s directions.
Stir the batter well. At this point the batter should be thin enough to *just* run off the spatula, but no thinner. If it doesn’t, add ¼ cup water and re-blend.
Grease the waffle maker with cooking spray, then pour the desired amount of batter** into the waffle iron. The batter will not spread on its own, so use a spatula to spread it all the way to the edges. Cook the waffle as desired, or according to the manufacturer’s directions.
Repeat with the remaining batter, stirring well before pouring onto the waffle iron.

Notes

* Make sure your 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 ¼ cup batter for each waffle. Every waffle maker is different, but if I had to guess, I’d say use ½ to ¾ 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 ¼ cup oats and re-blend until it reaches this thickness.

Nutrition

Calories: 194

Find it online: https://dontwastethecrumbs.com/cinnamon-oatmeal-waffle-recipe/