What makes a good recipe? For me it needs to hit these criteria:
Ingredients you have on hand
30 minutes and under to eating time
Gluten free or paleo
Refined sugar free
Can batch-cook for meal prep
This recipe checks every single box. If you have a waffle iron you could be eating waffles in under 20 minutes. In fact, I created this recipe in the time it took my partner to shower before going to work! I like it because it is gluten free, VERY high in fibre (gets ya poopin!) and it utilizes leftovers. I hate throwing out leftover oats, but there isn’t a whole lot you can do with it…until now!
Did I mention you can batch these and freeze them like the good old days of Eggo Waffles? Major weekday win IMO.
Here is the recipe to your quick and indulgent weekday breakfast:
3/4 cup Oat flour (or blend 1 cup rolled oats)
1 cup Chestnut flour
2 tablespoons (25 grams) coconut sugar (or brown sugar)
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons (45 grams) unsalted butter - room temp
1 1/4 cups (295 ml) cashew milk (or any alternative milk, make sure its thick and creamy)
1 cup cooked oatmeal
1 tablespoon local honey
2 large eggs
1 cup frozen black cherries
1/4 cup filtered water
1/4 tsp pure vanilla extract
Turn on and pre-heat waffle iron.
Place cherries, water and vanilla extract in a small sauce pan on medium heat and cook until tender. Mash with potato masher to incorporate. If it looks too runny, let it continue bubbling until it has reduced. Set aside.
For the batter, whisk the dry ingredients (oat flour, chestnut flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, nut milk, cooked oatmeal, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes.
Pour 1/4 cup batter into each waffle plate (standard size) and cook for 2-3 minutes.
Keep the cooked waffles warm in a 200F oven until ready to serve.
Top with cherry compote and pure maple syrup.
Recipe modified and adapted from Smitten Kitchen Oatmeal Pancakes