Gluten Free Greek Yogurt Waffles

2 Cups oatmeal (Dry not instant)
1.5 cups of King Arthur Gluten Free Whole Grain Flour Blend (sorghum, brown rice, amaranth, quinoa, millet, teff, tapioca flour) http://www.kingarthurflour.com/
2 Tblsp Penzeys Vietnamese Cinnamon Ground
2 tsp Diamond Kosher Salt
4 tsp Baking Powder (Bakewell Cream is aluminum free)
2 tsp Baking Soda
8 eggs (separate whites and yolks)
3 Tblsp Egyptian Olive Oil (Vinaigrette on 50th and Xerxes http://www.vinaigrettemn.com/_o/index.html )
24 ounces Fage 0% Plain Greek Yogurt
4 tsp Real Vanilla Extract

Depending upon your waffle it may take more or less than the 5 minutes listed. If you pick the lid up and the waffle pulls apart it needs more cooking time as the inside may still be doughy.

Mix all the dry ingredients together (Oats, Gluten Free Flour, Baking Powder, Baking Soda, Cinnamon, Salt)

Separate the egg yolks and the egg whites. Beat the egg whites until still peaks.
Add the rest of the wet ingredients to the eggs yolks (Vanilla, Egyptian Olive Oil, Applesauce, Fage)

Mix the wet ingredients together well. Pour in with the dry ingredients and mix until almost together. Will be rather stiff.

Take a third of the egg whites and stir into the above batter mixture.

Take another third of the egg whites and fold into the batter mixture.

Take the remaining third egg whites and fold into the batter mixture.

Put into your waffle iron.

Serving Size: 1 waffle - makes 12 round waffles depending on the size of your waffle maker

Number of Servings: 12

Recipe submitted by SparkPeople user TAMARASART.