Prep 5 mins
Cook 5 mins
These have more fiber and less fat than frozen waffles. NOTE: 1 1/4 cups quick-cooking oats, processed in a blender or food processor until finely ground, may be substituted for the oat flour.
- 1 cup all-purpose flour
- 1 cup oat flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 2 eggs
- 1 3⁄4 cups nonfat milk
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- In a bowl, combine the first five ingredients.
- Combine the eggs, milk, oil, and vanilla
- Stir into dry ingredients just until combined.
- Pour batter by 1/2 cupfuls into a preheated waffle iron Bake according to manufacturer's directions until golden brown.
I really liked these. I put porridge oats in the blender. It took me a couple of goes to get the right quantities into the waffle machine (the first overfilling was quite v esuvial)- but it is my first belgian waffle machine. It made seven. I had one with chocolate desert sauce and one with maple syrup. Yummy. I'm going to warm up a couple in the toaster for my brekkie in the morning and put the rest in the freezer.
I made my oat flour in the blender and used egg beaters and white wheat flour. These are crunchy and good. I made them specifically to be able to toast them and eat them later, and this worked well. I got 10 waffles out of this batter.
These are really great waffles. I use the quick oats ground in the food processor as suggested in the intro. I usually make a double batch and freeze some for later use. Thanks!