Turmeric “Ombre” Waffles

These turmeric waffles are for more than Sunday brunch. The turmeric color adds a little sunshine to your day! Waffles are a great grab and go breakfast as a stand-alone dish. I freeze them by placing a small piece of wax paper in between each waffle in an airtight container. Then in the mornings I know I’ll be in a rush I’ll defrost a single serving in the refrigerator the night before. These are also delicious served crispy with either fruit, nuts and Greek yogurt, powdered sugar, or maple syrup and butter.

Servings: 6 large waffles
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients for turmeric waffles

  • 1 1/4 cup lactose-free milk, almond milk, or coconut milk beverage
  • ¼ cup sunflower seed or canola oil
  • 1 Tbsp coconut sugar or white sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • ½ tsp ground turmeric
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1.5 cups oat flour
  • ½ cup brown rice flour
  • 2 large eggs
  • 2 tsp baking powder

Directions for turmeric waffles

  1. In a medium bowl, beat eggs, oil, and almond milk. Add vanilla and almond extract. Whisk very well to combine.
  2. In a large bowl, whisk oat flour, rice flour, baking powder, salt, sugar, turmeric, and cinnamon.
  3. Add wet ingredients into dry ingredients and whisk well until smooth. Let stand for about 5 minutes.
  4. While batter is resting, prepare a large tray or serving dish to hold waffles as you make them. Heat waffle iron on medium heat. Pour about 1/3 cup of batter per waffle (for 6 waffles) and cook until golden and crispy on both sides (1-2 minutes).
  5. Serve warm and enjoy!

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Nutrition facts

Per Serving

  • calories: 260
  • carbohydrates: 27g
  • cholesterol: 60mg
  • fat: 13g
  • fiber: 2g
  • potassium: 348mg
  • protein: 6g
  • saturated fat: 2g
  • sodium: 260mg
Photograph by Melissa Halas. All rights reserved. Used with permission.

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