Here is a great recipe for a weekend breakfast. Last Sunday my husband and I had planned on brunch at our favorite spot, but we both woke up full. Later in the morning we decided that we would make something ‘special’ at home since we weren’t in the mood to appreciate a decadent restaurant brunch.
Waffles have always been one of my favorite breakfast treats. My father used to make them when I was younger- the non-Belgian, not-very-sweet variety that tastes best with a healthy pat of butter and doused in maple syrup.
These waffles are a lighter, whole grain version of my childhood favorite. I came across this recipe at Cookie and Kate and decided to give it a try with a few minor changes.
It is important to let the waffle batter rest for at least 10 minutes prior to cooking. If you like a sweeter waffle, feel free to add some more sugar; I like to save sweetness for the toppings. We didn’t have any maple syrup on hand, so we had our waffles with butter and maple cream, but I think these would also be wonderful with fresh berries, or with nut butter and sliced banana.
1.5 cups oat flour (pulse 1.5 cups whole grain oats in the blender until they resemble flour)
2 teaspoons baking powder
1/2 teaspoon salt
dash of cinnamon and nutmeg
3/4 cup almond milk, or milk of choice
1/4 cup olive oil
1 teaspoon sugar
1 teaspoon vanilla extract
1. Combine the dry ingredients in a mixing bowl. Add the wet ingredients and whisk until the batter is smooth.
2. Let the batter sit for at least 10 minutes. In the meantime, heat your waffle iron.
3. Cook waffles according to waffle iron instructions.
4. Add your favorite toppings and enjoy.
Note: these are best eaten right out of the waffle iron, but you can keep them warm in the oven at 200 degrees.
Makes 4 waffles.