Ingredients
Scale
Dry Ingredients:
- 3/4 cup (69 g) finely ground rolled oats or oat flour
- 1/2 cup (48 g) rolled oats
- 1/4 cup (39.5 g) rice flour
- 1/4 cup (37.5 g) almond flour
- 1/2 teaspoon baking powder
- pinch of salt
Wet Ingredients:
- 1 cup (148 g) blueberries (fresh or frozen)
- 3/4 cup (180 g) nondairy milk
- 1/2 cup (127.5 g) applesauce
- 2 Tablespoons (14 g) ground flax mixed with 4 Tablespoons (59 g) warm water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (or 1/4 teaspoon lemon oil)
For Serving:
- Maple syrup
- nondairy butter, optional
Instructions
- Mix the dry ingredients together in a large bowl until well combined. In a different bowl, combine the wet ingredients and mix well. Then pout the wet into the dry and mix thoroughly.
- Set the batter aside for 10 minutes to let the rolled oats soften. Please note that this batter is very thick. Preheat your waffle iron at medium-high temperature if you have that option. The waffle iron should be hot once the batter is ready.
- I suggest spraying the top and bottom plates with some spray oil, but you can making it oil-free by just relying on the nonstick coating. If you choose to use no additional oil, make sure the waffle is completely cooked. If any of the outside is not crispy, the waffle will tear, stick and generally make a mess.
- Place about 1/3 cup (80 ml) of batter in the middle of the waffle iron and spread into a circle with a wooden spoon or silicone spatula. When you place the top down, the batter will spread. If your mixture gets too thick to spread, add a little nondairy milk to loosen it up.
- Cook according to your waffle iron instructions, about 5-8 minutes. With my waffle iron, the first waffle takes 8 minutes. As you make additional waffles, the process gets a little faster until it takes 5 minutes for each waffle.
Notes
Don’t have a waffle iron? Add 1/4 to 1/2 cup (60-120 ml) of extra nondairy milk to loosen up the batter and make pancakes instead!
***This recipe has been reprinted from OATrageous Oatmeals cookbook by Kathy Hester with permission from Page Street Publishing Co.
