Oat, Buckwheat, and Flaxseed Waffles - KOTA Territory News

Oat, Buckwheat, and Flaxseed Waffles

Whole Grain Waffle Mix

3 cups old fashioned rolled oats
2 cups whole buckwheat oats
1 cup flaxseed
2 teaspoons of baking powder

Waffle

2/3 cup grain mix
1 whole egg
1 egg white
½ teaspoon of vanilla
1 tablespoons of honey
1/3 banana, mashed

Toppings (optional)

Fresh berries
Sliced bananas
Maple syrup
Nutmeg

Grind the oats, buckwheat, and flaxseed in a coffee or spice mill. Combine with baking soda and store in a sealed container in the refrigerator or freezer.

For each waffle:

Preheat the waffle iron.

Whisk one whole egg, one egg white, ½ teaspoon vanilla, 1/3 mashed banana, and one tablespoon honey.

Combine with 2/3 cup whole grain waffle mix.

Pour the batter onto a heated and prepared waffle iron.

Allow the waffle to bake until lightly browned.

Top with fresh berries, sliced bananas, and maple syrup if desired.

Yields approximately 9 large waffles

Deviations:

Use gluten-free oats and replace buckwheat with gluten-free baking mix for gluten free waffles.

For egg free waffles, replace the egg and egg white with 1/3 cup plain yogurt

Prepare all of the waffles at once, place in a seal contained and reheat as needed in a toaster oven.