cinnamon

(GLUTEN-FREE) YEASTED CINNAMON-BLUEBERRY WAFFLES /  by Lindsey | Dolly and Oatmeal

i might as well let you know that from this day until i give birth probably, i’ll be sharing recipes that i can’t live without while being pregnant. (sorry, not sorry.)

waffles have taken up quite the real estate in our fridge and freezer, there are homemade versions, frozen store-bought varieties, and i simply can’t get enough. add berries to the mix and i’m literal putty in your hand. i’ve always wanted to attempt a yeasted waffle since i didn’t really think it made that much of difference when it came to gluten-free waffles. whenever i had looked over recipes for yeasted gluten-free waffles they looked very similar to a regular non-yeasted waffles, so i didn’t think to bother with it. but i think because my obsession with waffles is what it is at this point, i wanted to give it a go. and i’m so happy i did.

what i didn’t realize when it came to yeasted gluten-free waffles is that you don’t get this super puffy, belgian-like waffle. but what you do get is major texture! the insides are puffy, and light, and are wonderfully tender. it’s something i didn’t think was achievable in gluten-free cooking/baking. i tested an overnight version of these waffles, but i preferred the 1-hour proof of the batter. plus, it’s a bit easier than remembering to prep the night before (at least for me!). i know we’re not remotely close to summer (one can dream), but i’m a sucker for blueberry waffles, especially with a bit of cinnamon in the mix as well. the flavors are subtle, but delicious, especially with all the toppings ☺️

love & waffles, friends! xo

(gluten-free) yeasted cinnamon-blueberry waffles | gf & df

  • these waffles are best for an early riser, or for a weekend brunch situation since they take about 1 hour of prep, they require a bit of forethought.

  • feel free to substitute any fruit or spice you prefer. i could easily see a strawberry and cardamon combo, or if you want to get fancy, a roasted rhubarb and ginger number - whatever strikes your fancy!

print the recipe

| makes 10 large waffles |

  • 2 cups unsweetened almond milk, warmed to 110-115°F

  • 1 tablespoon honey

  • 1 packet yeast (2 1/4 teaspoons)

  • 1 3/4 cups fine brown rice flour

  • 1/4 cup arrowroot powder

  • 1/4 cup melted coconut oil

  • 1 teaspoon salt

  • 2 large pasture raised eggs, beaten

  • 1 teaspoon ground cinnamon, plus more for topping

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon baking soda

  • 1/2 cup fresh blueberries, plus more for topping

  • maple syrup, for serving

method

  1. whisk together the warmed almond milk, until the honey is dissolved. sprinkle the yeast over top, and let it sit until bubbly and puffy, about 10 minutes (if your yeast doesn’t proof, start the process over with another yeast packet). whisk in the brown rice flour, arrowroot powder, oil, and salt, until the batter is smooth. cover the bowl with a clean dishtowel and place in a warm area of your house, until the batter puffs up, about 1 hour.

  2. preheat your waffle iron to medium-high (my waffle iron has a heat dial from 1-5, and i usually use it on a 4 or 5). preheat oven to warm, place a baking sheet inside (this is to keep your waffles warm once they are finished cooking).

  3. into the flour and yeast mix, add in the eggs, cinnamon, vanilla, and baking soda; then fold in the blueberries. grease your waffle iron (if need be), and scoop about 1/4-1/3 cup batter into the center of your waffle iron. cook for roughly 2-2 1/2 minutes, until lightly golden, and edges are lightly crisp. place cooked waffles in your warm oven, making sure to not stack them (this makes them soggy). repeat with remaining batter.

  4. serve waffles with extra blueberries, a few dashes of cinnamon, and warm maple syrup. waffles with keep in the fridge for up to a week, or in the freezer for up to 2 months.

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overnight oat waffles w/ lemon zest & poppy seeds

overnight oat waffles w/ lemon zest & poppy seeds

pancakes in a pinch /  by Lindsey | Dolly and Oatmeal

first of all, it feels great to be back.  the last few weeks have been the some of the most memorable and cherished times i have ever had.  we had an incredible wedding, and a very relaxing, yet adventurous honeymoon.  however, as dorothy gayle once so eloquently said, "There's no place like home."  and that is exactly how i am feeling.  frank and i are back as husband and wife in our little space we call our home, surrounded by the things we've collected, bought, and shared memories with, and nothing feels better.  home is truly a wonderful thing.  

i'm a little ashamed of this "recipe" if you will.  it was thought up and conceived out of fear and anxiety.  not of whether making instant oats into pancakes would work, but out of wedding nerves.  my normal go-to breakfast is boring by most standards: a pack of instant oatmeal, with a half spoonful of honey, some cinnamon, and berries.  as our wedding approached i began craving things i normally don't eat but once in a blue (take pancakes for instance).  this one particular morning i couldn't fathom the thought of gumming oats, and chewing berries that were lodged inside the pasty oatmeal, and for whatever reason i thought: i must have PANCAKES!  these random ideas usually do run through my mind, and when they're food ideas i often latch onto them until i make them as good as i think they can be.  much to my surprise, this particular idea worked the first time.  because we were in a rental house, i didn't have my usual flours i work with, so my options were limited to the oatmeal pack.  i substituted the 1/2 cup of water i usually use, for almond milk and an egg (in the recipe below i used ground flax with the same results), and added some salt that was on hand. i added my usual amount of honey, cinnamon and berries, and cooked one large pancake in a skillet.  i smothered some extra honey on top, dug in, and shared it with my dad.  it was a good morning.

i decided to share this "recipe"  because if you've been living out of a suitcase for almost a month like i have, and you're not in your home kitchen with everything that is familiar to you, this is a great little recipe to have and whip up in a pinch.  whether you're using sugar in lieu of honey, or dairy milk instead of almond milk, it's all good.  similarly, add different spices, or make it a savory pancake for dinner - options have no end.

 

instant oatmeal pancakes

| makes 1 very large pancake, or 2 medium pancakes |

ingredients: 

  • 1 packet instant oatmeal (i use Whole Foods brand)
  • 1/4 teaspoon fine grain sea salt (adjust the salt if your instant oatmeal contains sodium)
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon ground flax + 3 tablespoons water (or 1 egg) 
  • 1/2 teaspoon honey, plus more for serving
  • cinnamon to taste
  • a handful of blueberries
  • a nub of coconut oil, for cooking

instructions

  • in a small bowl prepare your flax.  combine the ground flax with water, stir to combine - let rest for 5 minutes or until the consistency is that of an egg
  • in a medium bowl, combine the instant oats with the salt and a few sprinkles of cinnamon - mix.  add the milk, flax mixture, honey, and berries - stir to combine
  • heat a small skillet on medium, when the skillet is hot, add the coconut oil.  either use entire batter to make 1 large pancake, or split the batter to make 2 pancakes.  use the back of a spoon or a spatula to flatten the pancake/s
  • cook for roughly 2-4 minutes on each side, depending on the size of your pancake/s
  • remove from heat and slather with honey

enjoy!