apparently it’s international waffle day – it also happens to be waffle wednesday. i’d like to say i totally planned this post, but i really had no idea it was such a big day for waffles.
over spring break i indulged in the fact that i could make myself an actual breakfast. i hate to admit that i am a horrible breakfast person during the week. most days i won’t eat breakfast (horrible, i know). but for some reason i’m just not hungry first thing in the morning. when i do eat its usually a banana while looking over the schedule for the day (i’m an on-call teacher, so i’m in a new classroom everyday). on the weekends i’ll make a big breakfast/brunch.
sure i could wake up earlier and make breakfast, but i cherish my extra 20 minutes of sleep. i’m the person who hits the snooze button once or twice, only because i set my alarm 10 minutes before i actually need to be awake, but i like the pre-wake up call before the wake up call.
on mornings when i’m not running out the door i’ll take the extra few minutes to make a green smoothie (try this recipe here, here & here). i don’t eat a lot of cereal, and if i do it’s usually plain rice krispies with almond milk and cinnamon. another favourite is oatmeal on the go – either overnight oats, or oats & cinnamon.
one of my new favourite go-to’s is this blender waffle recipe. i used to use my food processor to make the waffles, but i recently found that my blender makes even better oat flour than the processor does. then i just tossed in the rest of the ingredients and blend it together. one of my instagram followers asked if i could share the recipe – and to be honest i actually never measure anything for these waffles. i’m more of a recipe-by-feel, or sight, type. i’ll throw in the oats, as much as i think, then add in a banana, some eggs and then a splash of milk. this time, i decided to throw it in, then take it out and measure it so i could post the recipe.
the waffles turn out great, with no butter or sugar added. they last a few days in the fridge, and you can definitely make a batch and freeze them for later.
- 2 cups rolled oats (make sure gluten-free if you have a severe allergy)
- 1 ripe banana
- 1/2 cup non-dairy milk (i used unsweetened coconut milk or unsweetened almond milk, both are great)
- 2 eggs
- in a high powered blender (or food processor), pulse the oats into a flour for 1-2 minutes.
- add in the banana, almond milk and eggs. blend on low, and increase speed until well blended.
- you can add in cinnamon, or berries to the batter if you like.
- pre-heat your waffle iron as per the instructions, and grease with coconut oil or other cooking spray.
- cook for 3-4 minutes, until cooked through. you'll want to make sure its cooked through otherwise it may stick to the griddle. I have a flip-waffle maker and i like to cook them for 4 minutes for a crispier waffle.
- top with your favourite toppings.
- I like to add frozen blueberries to the mix. Instead of syrup, i'll warm up frozen mixed berries. topping with a smear of peanut butter or other nut butter is also delicious.
- if the batter is too thick, which the oats might soak up the liquid, simply add in more milk.