My kingdom for a waffle. I love waffles. My father was a brilliant waffle maker. He would mix up a batch on the weekend going so far as to whip the egg whites to make them extra super fluffy. He had an old fashioned, cast iron, waffle iron with a thermometer built in. Those are hard to come by these days. He would set it right over the burner on the stove and watch the temperature so he knew when to flip it half way through. Those waffles were marvelous. We would slather them with butter and fill each square with syrup. Those were the days.
These days I don’t love the belly ache and sugar crash that usually comes with those type of waffles. I developed this recipe so my family could eat waffles that are not only healthy but a good source of protein and energy. Plus, they are delicious! Expect no less from this chef! I like to make a double batch of these and freeze them. Just pop one in the toaster to reheat. My kids love them and I love that I know exactly what they are eating.
For a bonus fruit syrup recipe check out my companion video on nom.com that I recorded live in my kitchen.
Makes 10 to 14 waffles
3 cups rolled oats
2 teaspoons baking powder
1 cup plain yogurt (greek yogurt is ok too, though you may need to add a little more water)
1 cup water
¼ cup vegetable oil
Preheat a waffle iron. Put the oats, baking powder and a pinch of salt in a blender or food processor and blend into a fairly fine flour.
Add the yogurt, eggs, water and vegetable oil and blend until smooth, scraping down the sides as needed (if you doubt the strength of your blender/food processor you can do this part in a bowl). Set aside to rest until somewhat thickened, at least 10 minutes.
Scoop the batter onto the waffle iron, close the lid and cook until golden brown, 4 to 6 minutes. Serve with pastured butter, warm syrup, fresh fruit and yogurt.