A healthier breakfast waffle using spelt and slow-release energy oat flour - crispy on the outside and soft in the centre, they're best served with vegan yoghurt, a scoop of chocolate spread and topped with fresh berries drizzled in sticky maple syrup...
SERVES: 1 | PREP TIME: 10 MINS | COOK TIME: 8-10 MINS
INGREDIENTS
1/3 cup oat milk
1 tablespoon lemon juice
1/3 cup fine oat flour
1/3 cup spelt flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch sea salt
2 tablespoon maple syrup
1 teaspoon vanilla extract
TO SERVE
METHOD
1. In a small bowl, stir together the oat milk and lemon juice to create a buttermilk then set aside to sit for 10 minutes.
2. Pre-heat your waffle maker to a medium-high setting and lightly brush with coconut oil.
3. Place the oat flour in a large mixing bowl with the spelt flour, baking powder, baking soda and salt. Whisk to combine.
4. Pour the buttermilk mixture into the dry mixture followed by the maple syrup and vanilla extract and stir to completely combine.
5. Once the waffle maker is ready at the desired heat, pour the mixture into the centre. Slowly close down the lid and allow it to cook until the waffle maker alerts that it's ready or when it is crispy and golden in colour.
6. Serve with vegan yoghurt, a scoop of chocolate spread, fresh berries and a drizzle of maple syrup - enjoy!
SHOP THE INGREDIENTS
