I'm a big fan of waffles for breakfast. I'm also in love with oatmeal so when the two are combined, I'm a very happy camper. One waffle recipe in my repertoire that I make whenever I need a hearty breakfast is packed with oatmeal, flaxmeal and whole wheat flour. It's delicious and healthy but it's a powerhouse of a waffle: just one is enough to stuff your belly and power you through until lunchtime strikes.
This recipe is a bit lighter, but it still uses the best elements of the aforementioned waffle. Hints of cardamom, cinnamon and nutmeg make friends with the oats and I use coconut oil for kicks (but melted butter or plain old canola oil would be fine substitutions too). Top with fresh fruit, yogurt and maple syrup and I think we've got a fine new waffle tradition here!
Cardamom Oat Waffles
1 1/2 cup all-purpose flour
1 cup organic large-flake oats
1 tablespoon baking powder
1 tablespoon brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
a pinch of ground nutmeg
1 cup yogurt
1/2 cup skim milk
2 large eggs, beaten
2 tablespoons coconut oil, melted (melted butter or oil will work)
In a large mixing bowl, combine the flour, oats, baking powder, brown sugar, salt and spices together until well blended. In a smaller bowl, whisk the skim milk, yogurt, eggs and coconut oil. Pour the wet ingredients into the dry and lightly stir until mixed. Let mixture sit for 5 minutes.
Drop spoonfuls of the batter into the centre of a heated and lightly greased waffle iron and bake until golden brown. Top with maple syrup and fresh fruit.
..........................................
Vancouverite, foodie, crafty, freelance designer, Jeannette Ordas from the popular food blog, Everybody Likes Sandwiches joins us every Wednesday enticing us with her hearty and simple recipes!
