Recipe by Missy Wombat
This comes from one of the women on my cyber playgroup and is a good option for those who are vegan or who have to deal with allergies in the family.
Top Review by Geema
I wish I could give this recipe 4 1/2 stars, which is what it really deserves. I followed the recipe exactly and was very happy with the nice consistency and workability of the batter. (The recipe just listed pecans, and I made the assumption that they should be chopped, which is what I did.) I have a waffle iron with a wonderful non-stick surface, which is definitely needed with this recipe because they were a little bit difficult to remove. And, I had to leave them cook a little bit longer than 4-5 minutes in order for the batter to even resemble a waffle. Maybe the batter would work better as pancakes! The flavor of these waffles was really delicious, but the texture reminded me more of oatmeal than waffles. I probably wouldn't even have this question if I made the batter into pancakes, which I think I will do the next time I make this. However, for people like my DH who are not eating wheat for a while, it was really fun to be eating waffles, no matter what the texture. Whoever created this recipe did a great job! And, thanks to you Missy Wombat for posting it for us.
- 2 cups rolled oats
- 2 cups soymilk or 2 cups rice milk
- 1 1⁄2 cups pecans
- 2 tablespoons maple syrup
- 2 tablespoons maple sugar
- 1⁄4 teaspoon cinnamon
Directions See How It's Made
- Combine soy milk and oats in a blender.
- Blend on high speed for 1 minute until smooth and creamy.
- Transfer to medium bowl and refrigerate for 2 hours (You can do this the night before too- that's what I do) until thick and batter like.
- Stir in nuts, maple syrup, maple sugar and cinnamon until well combined and set aside.
- Lightly grease and preheat waffle iron on a moderate to low setting until hot (it should not be smoking).
- Spoon the batter about 2/3 cup per waffle into prepared iron Cook on low setting until steaming stops about 4-5 minutes.