Saturday Morning Oat Waffles
-
15 Mins
Prep Time
-
15 Mins
Cook Time
-
6
Servings
- 173
Calories
- 5g
Fat
- 27g
Carbs
- 6g
Protein
Nausea/Vomiting
Ingredients
- 2½ Cups Old Fashioned Oats
- ¼ Cup Ground Flax Seed
- ½ Tsp Cinnamon
- 2 Cups Unsweetened Vanilla Almond Milk
- ⅓ Cup Mashed Ripe Banana
- 1 Tsp Vanilla
- Allergens:
- N Nuts
- G Gluten
- View Substitutions
-
NNuts:
Substitute almond milk for a nut-free milk alternative.
-
GGluten:
Oats are naturally gluten-free, but for those with celiac disease look for certified gluten-free oats.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Waffle Iron Preheat a non-stick waffle iron.
3.
Blend Together Flour Mixture In a blender or food processor, blend the oats, flaxseed, and cinnamon until it’s a flour-like consistency.
4.
Mix Ingredients to Create Batter Pour the flour mixture into a large bowl. Whisk in the almond milk, mashed banana, and vanilla.
5.
Add Batter to Waffle Iron Pour ½ cup waffle batter into the waffle iron and close lid quickly. Cook according to waffle iron directions. When done, lift waffle out onto a plate. Continue with remaining batter. Waffles may be better tolerated when at room temperature. Allow to cool before consuming.
6.
Serve & Enjoy Consume waffles within 2 hours of cooking. Refrigerate leftover waffles in a covered container for up to 2 days.
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Ask for Assistance
Ask a friend or family member to help make these waffles.
-
Make a Double Batch
Try making a double batch and freezing. Defrost in the toaster on days when energy levels are low. Waffles will keep well in the freezer for up to 3 months.
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