Oat + Millet Waffles

Makes 6 small waffles, or 3 Belgian size waffles

Ingredients

1/2 cup oats

1/2 cup millet

1 tbsp flax seed

1 tbsp sugar

3/4 tsp baking powder

1/8 tsp cinnamon

Dash of salt

2 tbsp coconut oil, melted

1 tsp vanilla extract

3/4 cup coconut milk, or plant milk of choice

Directions

Preheat waffle iron. Add oats, millet, and flax to a high powered blender, and blend until ground into a flour. Pour into a mixing bowl, add sugar, baking powder, cinnamon, and salt and stir to combine. Add coconut oil, vanilla, and milk and whisk just until combined. If the mixture is slightly runny this is okay as it will thicken as it sits for 3-5 minutes. Scoop appropriate amount of batter into waffle iron (I usually use about 1/4 cup batter in a small iron), close and cook until crispy on the edges.

Storage: Waffles can be frozen and reheated in the toaster. Just allow waffles to cool completely on a wire rack at room temperature before freezing.

Chef’s Notes:

*Oddly, the texture of my batter varies from batch to batch. But no matter if it is runnier or pretty thick, they always cook the same.

*I don't spray my waffle iron, as the coconut oil in the batter keeps it from sticking. If you are concerned about yours sticking or are having this issue, spray the iron prior to each waffle.