Strawberries & Cream Oat Flour Waffles

Gluten-Free Strawberries and Cream Oat Flour Waffles - these waffles are paired with a homemade kahlua whipped cream that you make in a jar! (video tutorial) by @healthynibs



Whipped Cream

    • 1 cup heavy cream
    • 3 TBS powdered sugar (any sugar works)*
    • 1 tsp vanilla extract
    • splash of Kahlua (optional)


  • 1 3/4 cups (220g) oat flour
  • 2 TBS coconut sugar (any sugar works)
  • 1 to 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 TBS melted coconut oil
  • 1 large egg
  • 1 1/3 cups (315ml) low-fat milk (I used 2% milk)
  • 2 tsp vanilla extract
  • cooking spray
  • 10 to 15 large strawberries, sliced


  1. Pour whipped cream ingredients into a jar. You want to make sure that the jar is not full after you pour in the cream. You want it to be 1/3 or 1/2 empty. Shake jar for 3 to 5 minutes, until you can no longer hear any liquids jostling inside. If you hear a little bit of liquid still shaking inside, it’s NOT ready! Keep shaking. Chill whipped cream in refrigerator until you’re ready to serve.
  2. In a large mixing bowl, mix oat flour, coconut sugar, cinnamon, nutmeg, baking powder, and salt. Stir in coconut oil, egg, milk, and vanilla until well combined. A few small lumps are okay. Let batter rest for 10 minutes. Heat your waffle iron to medium-high.
  3. Spray your waffle iron with cooking spray and pour in about 1/2 to 2/3 cup of batter. Cook for 3 to 4 minutes, until the waffle are golden brown. Repeat with the rest of the batter.
  4. Top waffles with sliced strawberries and serve with a dollop of whipped cream. Refrigerate leftover whipped cream in the jar for up to 3 days.


NUTRITION INFORMATION: Amount Per Waffle (without whipped cream): Calories: 330, Total Fat 14g, Saturated Fat: 9g, Sodium 359mg, Cholesterol: 40mg, Total Carbohydrate: 42g, Dietary Fiber: 4g, Sugar: 11g, Protein 10g

*1. If you’re using regular sugar for the whipped cream, I would use between 2 to 2 1/2 tablespoons.

2. I like using coconut sugar for the waffles because it gives everything a deeper golden color. Feel free to use whatever sweetener you have on hand. Liquid sweeteners will work, too.

2. Because the melted coconut oil hardens very quickly, I suggest using an egg that’s been left out at room temperature and warming up the milk in the microwave for 30 seconds before mixing up everything. It’s not essential, but I think the ingredients mix better this way.