Step 1

Place gluten free oats in a blender or food processor. Blend until the oats are a soft, flour-like consistency.

Step 2

Add the egg, non dairy milk, applesauce, peanut butter, baking powder, salt, cinnamon,  to the blender with  oat flour.  Blend until combined.

Step 3

Next, add the apple cider vinegar and vanilla. Blend until a thick batter smooth is formed, periodically stopping to scrape down the sides. Set batter aside to rest  for 15-20 minutes.en.

Step 4

While batter thickens, preheat waffle iron to medium-high and spray with non-stick cooking oil spray or brush with melted butter once preheated.

Step 5

Pour half the batter (depending on the size of the waffle iron) and heat for about 5 minutes or until the waffles are brown and fluffy. Remove the waffle and repeat. This should make two 6-inch waffles or 8 sections of waffles. See notes for making a bigger batch.

Step 6

Plate and serve with syrup and optional toppings

Step 7

Store waffles in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.