Low FODMAP Vegan Oat Milk Buttermilk Waffles
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteA serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/4 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 3 tbsp water
For the vegan buttermilk
- 1 ½ cups oat milk
- 1 ½ tbsp apple cider vinegar
For the batter
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp organic cane sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 tbsp vegan butter, melted and slightly cooled
- 1 tsp vanilla extract
For cooking
- neutral oil or vegan butter, for greasing
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes, until the mixture thickens to a gel.
- 2
In a medium bowl, stir together the oat milk and apple cider vinegar. Let stand for 5 minutes, until the milk looks slightly curdled and thickened.
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