I'm rating this 5 stars when prepared as pancakes. I made the batter the night before, as specified, and followed the directions exactly. Ground my oats up in a coffee grinder as my blender recently bit the dust. The coffee grinder worked perfectly! Used my homemade Almond Milk. The batter seemed really, really thin. But by the next morning it had thickened up nicely. Waffles were a total flop. Not sure whether to blame my waffle maker or the recipe, but the waffles just didn't hold together well. So we made them as pancakes instead, which worked great! Served with the strawberry syrup (using frozen organic strawberries I had on hand) as well as some leftover organic Raspberry syrup I had made a few days prior. These were delicious!!! Will definitely be making these again - as pancakes. Love that they're made the night before so all I have to do is throw them on the griddle in the morning and breakfast is served!
I first tried this as a pancake; I don't recommend that. So I thought it would only be fair to try it as a waffle before I wrote a review. I suggest adding some salt and be aware that this batter takes far longer than normal to bake. I had much better luck after putting the batter through the food processor and breaking up the large oat grains. If I were to try this again I would process the rolled ots to make an oat flour before making the batter.