Weekend breakfast, two words that just fit so seamlessly together. There is something about waking up on a Saturday morning and ditching your Monday to Friday routine of oatmeal, and splurging for something more exciting! I have always loved the idea of waking up on the weekend to waffles, the smell wafting through the whole house, and drizzling local maple syrup on the finished product. However, 1 hour later that hunger often returns and the deliciously fluffy waffle was just not sustainable. They just don't quite pack the nutritional punch that other breakfasts provide.
When it comes to waffles, I have been searching for a way to "have my cake and eat it too". To have a nutritious breakfast that fills me up, but also satisfies that craving of kicking your routine to the curb, and bringing some more excitement into your weekend! It took a year of ironing out recipes and changing the measurements to finally find the right combination of ingredients, but I have found it! This recipe makes me feel like I am eating oatmeal and eggs for breakfast, BUT in the form of a tasty and fun waffle. It doesn't get much better than that - bring on the weekend!
1/2 c. oat flour (grind oats in food processor or blender)
1/4 c. oats
1/4 c. flaxseed (ground)
1 1/2 tsp baking powder
1 egg yolk
1 egg white (whipped with a whisk to add fluffiness)
1/3 c. almond milk*
1/3 c. coconut oil (melted)
1/2 tsp vanilla
*If you are not intolerant to dairy you can substitute for 3/4 c. original greek yogurt
Preheat your waffle iron. Add all of the ingredients together into one bowl, mix, and pour onto waffle iron when ready. Remove when golden brown (time varies with each machine). Add 100% pure maple syrup and peaches or berries. Yields 4 small square waffles, feeds 2 people.