Breakfast is one of my favorite meals of the day. What’s even better?
Welcome to Sunday Brunch! If you visit the blog on a Sunday, you’ll find some mouth-watering recipes that can be whipped up at home for a speedy breakfast or spread out on the kitchen table for a beautiful brunch.
Today’s recipe is one of my favorites: Whole Wheat ‘n Oat Waffles.
They’re hearty and healthy, easy and enticing.
Okay, I think I’m done with the adjectives now. Here’s the recipe.
Whole Wheat ‘n Oat Waffles
Yield: 5 waffles plus one smaller waffle
- 1 egg
- ¾ cup whole wheat flour
- ¼ cup oat flour (see note)
- ¾ cup plus 2 tablespoons milk of choice
- ¼ cup unsweetened applesauce
- 2 teaspoons baking powder
- pinch salt
- ½ teaspoon vanilla
- Preheat waffle iron. In a medium-sized mixing bowl, whisk the egg. Add both flours, milk (I used unsweetened almonds), applesauce, baking powder, salt, and vanilla. Don’t overmix- that’s how these waffles stay airy!
- If necessary, spray the waffle iron with cooking spray. Pour about ¼ cup of mix onto waffle iron and cook until waffle browns or the iron beeps.
- Serve with toppings of choice: margarine, fruit, maple syrup…and enjoy!
- These waffles can be frozen (in a Ziploc with layers of parchment paper in between each waffle) and heated up in the toaster for a quick and easy Monday morning breakfast.
Note: Oat flour can be found at most bulk stores. If not, it is very easy to make. Just grind up some quick oats in a blender or a food processor (I use my magic bullet) until you reach a fine powder.