The banana waffles yesterday were so good, we decided to have oatmeal pecan waffles this morning. You can use almonds or walnuts instead of pecans. You can also toast the nuts. I did not toast them this morning and am wishing that I had as toasting brings out a nuttier flavor. To save time in the morning, nuts can be toasted the night before and store in a small container or ziploc bag.

 

 

Makes 4 cups of batter.

 

1/3 cups oatmeal

1/3 cup pecans

1 1/2 cups all-purpose flour

1/4 cup whole wheat flour

2 tablespoons flax meal

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

2 eggs

2 cups milk or buttermilk

3 tablespoons softened butter

2 tablespoons honey

1 teaspoon vanilla

 

Pulse oats & nuts in a blender or food processor. (To cut down on dirty dishes, I use the blender.) Combine with all other dry ingredients in a large bowl.

Put eggs, milk, butter, honey, & vanilla in a blender. Use lowest speed to combine. Pour into bowl with dry ingredients & mix well.

Follow your waffle iron’s instructions on cooking time and amount of batter to use.