Waffles are a weekend staple at our house. We make all kinds of different varieties, always trying to add a little extra nutrition for our picky eater. Zucchini and carrot waffles are on heavy rotation here. Last week’s peanut butter waffles were gobbled up. This morning I couldn’t find a recipe I liked on Pinterest, so I decided to make one of my own.
I didn’t even start with a base recipe… I have just made so many waffles lately that I just sort of winged it. I think they were pretty perfect!
Elisa’s Multigrain Oat Waffles
- 1 1/4 c oat flour or ground rolled oats
- 1/4 to 1/2 cup total of seeds and grains (I used a mixture of hulled hemp hearts, chia seeds, flax meal, and steel cut oats)
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp brown sugar or honey
- 3 eggs
- 3 tbsp melted butter, ghee, or coconut oil
- 1 cup plain Greek yogurt or strained yogurt
- 3/4 cup milk or milk alternative
Mix everything together well. You can’t over mix because there is no gluten to make for a heavy waffle! Pour into a hot waffle iron and bake according to manufacturer instructions. The batter is thick because of the seeds and Greek yogurt. Makes approx. 10 delicious, nutritious, fluffy, regular sized waffles.