Oat waffles (wheat and egg-free)
This is a breakfast staple at my parents’ house, served with fresh fruit and maple syrup. This simple recipe is delicious, low in fat, high in fibre, and can be gluten and dairy-free (if made with gluten-free oats and a dairy alternative such as soy milk). They can last up to 4 days in the fridge and a few months in the freezer — simply reheat them in the toaster.
2 cups oats (quick or rolled)
2 cups milk (any type)
1 small banana
dash of salt
optional: 2 tbsp flax seeds or ground nuts
Preheat a waffle iron. Place all ingredients in a blender or food processor and blend until smooth (about 1 minute). Let stand 3 minutes to thicken. Cook the waffles according to the manufacturer’s instructions for your waffle iron. (note: you will need to spray or brush the iron with oil, if it is not non-stick). The waffles will be done when they stop steaming. Serves 4 (about 8 square-shaped waffles).
Nutrition info (per serving–2 waffles, made with skim milk and without flax or nuts):
- Calories: 307
- Carbs: 50.7 g
- Protein: 16 g
- Fat: 5.3 g
- Fibre: 5.7 g