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265ml unsweetened almond milk

1 tsp apple cider vinegar

20g coconut oil + extra for waffle maker

150g Mornflake Gluten Free Oats

1½ tsp baking powder

65ml Grade A maple syrup

1 tsp vanilla extract


Pre-heat the waffle maker.

Pour the almond milk into a jug and add the apple cider vinegar.  Stir and set to one-side for 10 minutes until the milk starts to curdle.

Meanwhile, melt 20g of coconut oil.

Weigh out the oats into a blender and blitz until it becomes a flour. Add the oat flour to a mixing bowl along with the baking powder. Pour over the maple syrup, vanilla extract and almond milk.  Whisk the mixture together and leave to stand for 5 minutes – it will become slightly thicker.

Use a little coconut oil to lightly grease the waffle maker.  Once it’s hot, carefully ladle the mixture into the waffle make, making sure it is evenly spread.

Seal the waffle maker and cook for 8 minutes until golden brown and just crispy on the outside.

Serve hot and top with sliced banana, raspberries and a drizzle of maple syrup.

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