Preheat waffle iron and prepare flax eggs by mixing together ground flax seeds with 6 tablespoons of water. Allow to thicken for five minutes.
Into a medium size bowl add hazelnut meal, oat flour, orange juice, plant milk, maple syrup, baking powder, orange zest, a pinch of salt and flax eggs, whisk to form a batter.
Spray waffle iron with cooking oil. Pour 1/2 cup of batter into the waffle iron cavity.** Cook waffles until golden brown on each side, around 4 to 5 minutes. Transfer waffle to a cooling rack and repeat with remaining batter.
Enjoy waffles warm with toppings of your choice! We like to drizzle ours with vegan chocolate sauce and hazelnuts, but a little vegan butter or chia jam is also another tasty option!
*Make your own hazelnut meal by adding raw hazelnuts to a food processor or blender, and process for 15 seconds until the hazelnut meal represents cornmeal (keep processing time short otherwise you’ll end up with hazelnut butter!). Similarly, make your own oat flour by adding rolled oats to a food processor or blender, and process for about 45 to 60 seconds until the oats represent flour.
**A Norwegian 5-Heart Waffle Iron was used to make these waffles, which requires 1/2 cup of waffle batter. If you’re using a Belgium Waffle Iron, you may need to increase the amount of hazelnut batter to 3/4 cup. Adjust as necessary to suit the needs of your waffle iron.
Nutrition facts are to be used as a guide only and are calculated without optional toppings.