waffles – True Health Trifecta Holistic Fitness

If you’re looking for a twist on getting healthy oats in for breakfast, but want to venture from the typical (delicious) bowl of warm oatmeal as your only vehicle – this recipe is exactly what you need.

EASY, Homemade Oat Waffles (or pancakes, if you don’t have a waffle maker).

This recipe takes less than ten minutes to put together, twelve total minutes to cook, and the result is two giant waffles (which can yield 2-4 servings depending on your size and satiation) or 6-8 medium pancakes. It also utilizes ingredients that can all be found on the grocery list within The Grocery Store Tour Guide & Nutritional Workbook.

And if you’re worried about the overt denseness that a lot of oat-based recipes are guilty of producing? You’ll see that these waffles – though seemingly more dense than those made with a typical store-bought batter at first – turn out perfectly crispy on the outside while staying soft and fluffy on the inside.

Plus, these high-fiber waffles will help satiate you and keep you full much longer than processed or store-bought mix versions. You can enjoy them with a touch of maple syrup or honey, eat them aside a scramble, or even use two pieces as your bread for an almond butter and banana sandwich.

You can even make these in bulk and freeze them. Just pull your serving out of the freezer and heat up in the toaster oven whenever a waffle-urge hits!

As for the waffle maker I use, it is the Presto FlipSide Waffle Maker and it is amazing. I got it off of Amazon over two years ago and use it once a week on average, if not more. It not only makes the perfect waffles every time, but can be used as a sandwich press, scramble cooker, hash browns, and for tons of other sweet or savory concoctions. It’s easy to clean, takes up no kitchen space to store, and is virtually fail-proof.

Basically, don’t be surprised if I organize a compilation of recipes utilizing this thing for a special eBook in the future… because it’s that awesome.

Once you bite into one of these crisp and fluffy waffles, you will taste their mild sweetness and hint of vanilla with cinnamon. They have just the right amount of whole-grain flavor while keeping the traditional feel of a classic Belgian waffle.

Now, enough talk. Onto this delicious recipe!

HOMEMADE OAT WAFFLES (or pancakes) *photos below

1 cup of quick-minute or old fashioned rolled oats
½ cup flour (I use a gluten-free flour blend, like Trader Joe’s brand)
1 Tbsp. xylitol (or sweetener of choice, like stevia for baking, turbinado, regular sugar, or coconut sugar)
2 tsp. baking powder
⅛ tsp salt
½ tsp. ground cinnamon
1 cup almond milk (I use unsweetened vanilla flavored)
2 tsp. apple cider vinegar
1 tsp. pure vanilla extract
~8 drops liquid stevia (if you do not have this, use 2 Tbsp of your above sugar/sweetener instead of one)
1 whole egg or a flax substitute (using a 1:3 ratio of ground flaxseed to water)
1 tsp. coconut oil
Non-stick cooking spray (like Trader Joe’s Coconut Oil Spray) for the waffle maker or pan

Get out a large bowl, a liquid measuring cup (at least 16 oz large), your blender/food processor, and your waffle maker.
Pour almond milk and apple cider vinegar into the measuring cup. Whisk and let sit as you do the following steps.
Put oats into your blender or food processor and blend for about ten seconds, or until they are ground to about half the consistency that they were beforehand (see photos below).
Into your large bowl, put oats, flour, baking powder, xylitol/sweetener, salt, and cinnamon. Whisk altogether to incorporate.
Into the measuring cup with liquids, add vanilla extract, liquid stevia, and egg (if using). Whisk to blend well and make sure egg is mixed, then add liquids to dry ingredients in bowl. Whisk well.
Add flax-egg substitute, if using, and coconut oil into bowl. Whisk well (making sure coconut oil blends since it may be more solid due to the cold batter). Let batter sit for at least ten minutes to thicken.
Plug in waffle maker to let it preheat (or begin heating pan, if making pancakes, on medium-high heat).
After batter has rested for at least ten minutes, give a quick stir and pour it all into the liquid measuring cup. Scrape the bowl with a spatula to ensure you get all of the waffly-pancaky batter goodness into the cup (photo below).
Once waffle maker is heated, open and spray lightly with non-stick spray on both sides. Give batter a quick stir and pour exactly half (or 1 cup) of your batter into the center of the waffle maker. Close, set timer for 6 minutes, and flip to other side (if you are using the same Presto FlipSide waffle maker I own).
Once the timer goes off, check your waffles. They should be light and slightly golden in color (see photos). Feel free to let them cook an additional 1-2 minutes if you like a really well-done and crispy waffle.
Enjoy however you like! *To maintain crispness if you do not plan on eating immediately, set your oven to about 200 degrees F and place cooked waffles directly on the racks. This will keep them from getting soft as it keeps them warm. If you plan on freezing them, make sure they are cooled completely on a rack before freezing.