This is a complex recipe that I reduced dramatically to make a 6 ingredient timesaver that is also nutritious and delicious.
- 1 cup quick oats or rolled oats ground in a food process to a coarse texture
- 1 cup flour – all purpose does well but whole wheat is good too
- 2 tablespoon aluminum free baking powder
- 1 tablespoon ground flax seeds
- 1 cup water
- 1 cup non-dairy milk, soy or oat are good options
Mix the 4 dry ingredients together in a bowl with a whisk and then add the blended milks. Stir with a spatula until all of the dry clumps are gone. Don’t over stir or the batter will be tough, but dry clumps of flour aren’t good either. Sometimes a whisk is good if there are too many clumps. Let the batter sit for 5 to 10 minutes until it thickens. Don’t cook with a batter that is too runny.
Turn on the waffle iron and/or the griddle on the stovetop. Watch to make sure the griddle doesn’t get too hot and start to smoke. Because my waffle iron heats very quickly it is okay to turn it on after the batter is mixed. Your waffle iron may vary.
Measure the batter for the waffle iron. Use the cup that came with it or a measuring cup. Mine takes around 3/4 cup per waffle and yours will almost certainly vary. Based on experience the first waffle may take a little longer. Before cooking either spritz on a little cooking spray. Typically we don’t use this, but waffles and pancakes tend to stick, especially the waffles. Even the cooking spray matters – some will release better than others.
Hope you enjoy these as much as we do. It makes around 4 to 5 waffles and around 12 to 14 – 4 inch pancakes, so you have to work in batches. Hold finish pancakes and waffles in an oven at the lowest temperature possible. They might over-crisp if held too long there, but can be softened in the microwave. If you’re lucky enough to have a warming drawer, holding them in there will make them soggy. So I like the oven better, but watch the crispiness.
Enjoy!