Crispy Oat Waffles
Time: 25 minutes
Yield: 14 waffles
This batter makes excellent pancakes and waffles that are low in flour because you can use as much as 5.5 cups chopped oats and as little as 1/2 cup flour.
We make a batch every week and keep the left overs in the refrigerator. Pancakes heat up in the microwave, and waffles in the toaster oven.
Waffles are best HOT right out of the waffle iron so the crust is nice an crispy and the center soft.
Ingredients
3 Tbsp BUTTER
2 Tbsp COCONUT OIL
3 tsp VANNILLA EXTRACT
1/2 tsp SALT
3 EGGS
1 quart BUTTER MILK
approx 3 cups MILK
5 cups OATS chopped fine
1 cup FLOUR
2 tsp baking SODA
3 tsp baking POWDER
Directions
In a microwave safe bowl melt about 3 tablespoons of butter, then add about 1-1/2 or 2 tablespoons of coconut oil and make sure it melts too in the hot butter. 3 tsp vanilla, 1/2 tsp salt. 3 eggs. Mix that all with a whisk.
Add 1-1/2 cups plain unsweetened yogurt. Mix all that together. Add 5 cups (ish) milk. Mix [you can use 6 cups buttermilk instead if you have it on hand or 1 quart and 2 cups milk- it’s slightly better than the yogurt mixture ]
Separate bowl mix 5 cups oats that you chopped fine in a food processor plus 1 cup flour and 3 tsp baking powder and 2tsp baking soda. Combine with a fork. (You can use as little as 1/2 cup flour and it works fine)
Add the liquid ingredients to the dry and whisk it lightly. Add more milk until you get the right consistency as you go along because the oats absorb it. For example I like my pancakes made with thinner batter, but waffles work fine with it a bit thicker as well as thinner, but I found if the batter is too thick it doesn’t flow into all the waffle iron crevices.
