Waffles and pancakes can be made without the use of eggs, oil, or dairy. To make soft, textured waffles with a nutty oatmeal flavour, rolled oats are pounded into a coarse flour. Although the batter is thick enough to keep its shape in a waffle iron, it may also be thinned with more plant milk to make it pourable enough for pancakes. Blend 2 cups fresh berries into a smooth purée, then spread it over your oat waffles for a nutritious alternative to pancake syrup.
Serving Size: Make 12 Waffles
Prep Time: 15 Mins
Cook Time: 1 Hour
2 1/2 cups Rolled Oats
1/3 cup Mashed Banana
11/2 Cups Unsweetened Almond milk
1/4 cup Ground Flaxseeds
2 Tsp Grated Lemon zest (from 1 lemon)
1/2 Tsp Ground Cinnamon
Sliced Bananas or Blueberries
1- In a food processor or blender, combine the oats, flaxseeds, lemon zest, and cinnamon. Blend or process until a powder forms.
2- Place the oat mixture in a medium mixing basin. Just until wet, add the almond milk and mashed banana (batter will be fairly thick).
3- Preheat a waffle iron that is nonstick. Pour the batter into the waffle iron and rapidly close the top; do not open until the waffles are done. Waffles should be cooked according to the waffle iron's instructions. Lift the waffle from the grid with a fork or a wooden chopstick after it's done. Rep with the rest of the batter. Serve with sliced bananas on the side.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.