The batter for these waffles needs to be mixed up the night before, but you’ll be rewarded for your patience and planning-ahead-ness because the extra soaking time creates the perfect fluffy-on-the-inside-but-crisp-on-the-outside texture that gluten free recipes often lack.
2 cups Naked Oats (Rolled or Quick Cooking…anything works here because the oats will be ground up to a flour-like consistency anyways)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
1 cup milk (or dairy-free substitute)
1 tbsp maple syrup
2 tbsp oil (vegetable, coconut, etc.) plus an extra drizzle for the waffle iron
Measure all ingredients into a blender or food processor. Blend until the oats are chopped into a coarse flour and the remaining ingredients are thoroughly mixed.
Let the batter sit overnight in the fridge.
In the morning, heat up the waffle iron and give the batter a quick stir. Brush the surface with a bit of oil, and pour a dollop of batter into the waffle iron. Cook until golden-coloured. If you’re making a whole pile of waffles in advance to serve a crowd, spread them out on an oven rack at 200 C to keep them from getting soggy while they wait.