From the kitchen
Fluffy Oat Milk Waffles
Oat milk's higher natural sugar content helps these waffles develop a deeply golden, crisp exterior through the Maillard reaction, without needing any added browning agents.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.75 cups Oat Milk
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 2 tbsp Granulated Sugar
- 1/2 tsp Fine Sea Salt
- 1/3 cup Neutral Oil
- 1 tsp Vanilla Extract
Method
- Whisk the flour, baking powder, sugar, and salt together in a large bowl.
- In a separate bowl, whisk the oat milk, oil, and vanilla until combined.
- Pour the wet ingredients into the dry and whisk just until smooth; do not overmix.
- Let the batter rest for 5 minutes so the oats fully hydrate the flour.
- Cook in a preheated waffle iron until deeply golden and crisp.
Kitchen note
The five-minute rest matters more with oat milk than with other alt-milks. It gives the batter's starches time to hydrate fully, which is what keeps these from turning gummy in the center.
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