This isn’t my usual fare, I know. Look at it like a little something extra.
One part of my Christmas haul this year was a waffle iron. Little Breville unit, looks like a flying saucer with a temperature gauge. It came with a collection of almost useless waffle recipes, so the hunt began for the perfect waffle.
I picked up Primal Cravings from the guys over at Health Bent. This has a pretty good waffle recipe, but it’s not a perfect recipe — I found it a little … chunky. It didn’t spread like a good batter should — gluten’s good for something, right?
Enter the Family-Favourite Oatmeal recipe. This thing would be close to perfect except for the use of a megaton of carbohydrate, which isn’t really the way I like to start the day. But man, it smells like the tears of Jesus when it’s cooking, so… Let’s mix the two. For science!
I introduce you to my Perfect Waffle recipe. Pretty sure you could turn this into a pancake batter if that’s your thing.
- 1/2 cup each of tapioca, almond, and coconut flour (or the same quantity of standard, gluten-powered flour)
- 1 cup oats
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- pinch of salt
- 2 eggs
- 2 cups milk
- 6 tablespoons butter, melted
- Dump your cup of oats into a bowl.
- Sieve the other dry ingredients in on top.
- In a second bowl, lightly beat the eggs, then add the milk, and finally the melted butter.
- Combine the two, using a beater.
- Using a 1/4 – 1/3 cup measure, pour mixture into the iron. Cook for about 2 & 1/2 minutes.
That simple. Makes about 8-10 waffles, depending on your measure technique. These work pretty well with the usual sorts of toppings — maple syrup, bananas, berries, Greek yoghurt, peanut butter, whatever’s your thing.
You’d have seen the “1/4 – 1/3” up there. I personally hate assholes who do that kind of thing in recipes, but there’s a method to my madness… I use 1/4 if I’m making these for the week, and 1/3 if I’m doing them for a single breakfast. I like a larger waffle as a general rule, but during the week I use smaller ones because I make a batch, freeze ’em, and then toast them in the morning.
Please to enjoy.