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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 103.0
  • Total Fat: 2.0 g
  • Cholesterol: 40.3 mg
  • Sodium: 271.3 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.5 g

View full nutritional breakdown of Oat & Almond Milk Waffles calories by ingredient
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Oat & Almond Milk Waffles

Submitted by: LYNNKSMITH

Introduction

Mix, cook, freeze, toast, top with yogurt & fruit... mmm. Mix, cook, freeze, toast, top with yogurt & fruit... mmm.
Number of Servings: 14

Ingredients

    1 cups old fashioned oats
    1 teaspoon vanilla extract
    3 eggs
    -cup fat-free cottage cheese
    1 cups unsweetened almond milk
    -cup applesauce
    1 cups whole wheat flour (soft)
    2 tablespoons baking powder
    2 tablespoons stevia sweetener
    1 tablespoon ground cinnamon
    Water to thin, if required
    (Crisco) butter-flavour spray

Tips

I enjoy these waffles for breakfast with a cup of fresh berries and 1/2 cup light yogurt. They are also nice toasted, cooled slightly, and served as an ice cream sandwich, made with 1/4 cup of light ice cream.


Directions

In a food processor, grind the oatmeal to a coarse flour. Add the moist ingredients and blend.
Sift the baking powder, cinnamon, and stevia into the flour and slowly blend the dry ingredients into the mixture already in the food processor.
Let the batter sit for several minutes so the oatmeal can absorb some of the moisture. The batter should be a bit thinner than pancake batter. Add water if it's too thick.
Heat the waffle iron according to manufacturers directions. Generously spray the waffle iron with butter flavoured cooking spray just prior to cooking. My favourite waffle iron uses 1/3 cup of batter per waffle so I use that size of dry measuring cup to scoop and pour the batter. I cook my waffles for 3 to 4 minutes each, but that varies depending on your waffle maker.
Cook until puffy and lightly browned. Freeze unused waffles and reheat in the toaster or microwave.

Serving Size: Makes 14 waffles.

Number of Servings: 14

Recipe submitted by SparkPeople user LYNNKSMITH.






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