1 ½ cups gluten-free oat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
2 large eggs
¾ cup buttermilk, plus additional if needed for consistency
5 tablespoons unsalted butter, melted
2 tablespoons maple syrup, plus additional for serving
In a medium mixing bowl, combine the oat flour, baking powder, salt, and cinnamon.
In a separate mixing bowl, whisk together eggs, ¾ cup of the buttermilk, butter, and maple syrup.
Add the wet ingredients to the dry ingredients and mix to combine. Let the mixture stand for 10 minutes. The mixture should be thick, but still pourable. If it is too thick, add a bit more buttermilk.
Heat a waffle iron to medium-high.
Give the batter a stir, and then scoop up about ¼ cup and pour it onto the waffle iron. Close the lid and cook until the waffle is crisp and golden, about 4 minutes. Repeat with the remaining batter.
Serve hot, topped with maple syrup.