Blender Waffles

Blender Waffles (Makes 4 waffles)

Place in blender and blend at high speed for 3 minutes:

1 1/2 cups uncooked rolled oats

1 1/2 cup yogurt or buttermilk or kefir or any acid medium you choose (I use yogurt)

2 tbsp olive oil (I have used coconut oil and LOVED the results)

1 tsp vanilla extract

The batter should always swirl about a vortex in the blender. If it doesn't, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles.

Cover the blender and let stand at room temperature overnight or 12 to 24 hours.

Preheat the waffle iron.

Just before baking add and reblend at high speed for 1 minute:

1 egg

Optional additional liquid (if batter needs thinning for vortex)

Blend in thoroughly but briefly (assisted with rubber spatula if needed):

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

**Batter should puff up, so you really only need to pulse these ingredients one or two times. Then you can use your spatula to stir it a bit if you feel it needs more mixing.**

Pour your batter into your waffle iron, sprayed with olive oil. Bake until crispy!

Enjoy!

(I would caution against doubling this recipe as it would overflow in a normal sized blender.)

Grain variations:

Brown rice or millet - equal parts of each grain

kamut, spelt, wheat

buckwheat - reduce to 1 cup. It expands

Barley - hulled, not pearled. Reduce to 1 cup, it expands

Quinoa - Rinse the quinoa in a strainer the night before for 1 or 2 minutes. Let it stand in a bowl of water overnight. Then drain and rinse for another minute. This removes the bitter flavor. The batter will be very thin. Fill your waffle iron almost completely to the edges.