WAFFLES AND PANCAKES

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Hearty Oat Waffles 2 ½ c. water 1 tsp. vanilla ½ c. applesauce 2 ½ - 3 ½ c. rolled oats ¼ tsp. salt Place all ingredients except oats in blender. Add 2 ½ c. oats and blend. While blending remove cover and pour in more oats. To use the full 3 ½ c. oats you may have to stop the blender, add the remaining oats, cover and then turn on hi once or more. The more oats that you add the denser and stiffer the waffle will be. Lecithin/oil waffle iron and preheat until water sizzles on the griddle. Sprinkle a few sesame seeds on the iron, pour 1 ¾ c. batter over the seeds, sprinkle on more sesame seeds, and lower the top. Bake for 8-15 minutes or until light brown (timing depends upon individual waffle irons). Cool on rack to prevent soggy waffles. Carob Waffles: Add ½ c. carob powder and 1 ½ tsp. cereal beverage. You will not be able to add as many oats because of the carob powder.

Sweet and Light Waffles ½ c. soaked soybeans ½ tsp. salt 2 c. water 2 tsp. maple or vanilla ext. 1/3 c. date pieces 2 ½ c. rolled oats Blend soybeans and dates with water. Add remaining ingredients and blend well. Cook as Hearty Oat Waffles.

Very Light Waffles 2 ½ c. water 2 tsp. maple or vanilla extract 1/3 c. date pieces ½ tsp. salt 2 Tbsp. seeds 2 c. rolled oats 2 Tbsp. whole grain flour Blend all ingredients except oats with ½ of water. Add remaining water and blend again. Pour oats in while blending. Cook as Hearty Oat Waffles.

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