½ cup rolled oats
1½ cups low-fat buttermilk
1 cup cake flour
1 cup pecans, chopped
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp salt
2 large eggs
3 tbsp vegetable oil
2 tbsp honey, plus more to serve
1 tbsp vanilla extract
2 cups strawberries, sliced- In a medium bowl, combine oats and
buttermilk. Let it soak for 20 minutes. - Preheat waffle maker. In a large bowl,
whisk flour, pecans, baking powder,
bicarbonate of soda, cinnamon and salt.
In a medium bowl, whisk eggs, oil, honey
and vanilla until blended. Add egg mixture
and oat mixture to flour mixture. Stir until
just combined. (Small lumps are okay.)- Spray waffle maker with nonstick
cooking spray. Pour ⅓ cup batter onto
heated waffle maker. Close waffle maker
and cook for 3 minutes or until deep golden
brown. Keep warm by placing directly on
oven rack in a 105°C oven. Repeat with
remaining batter. Serve with strawberries
and more honey, if desired. If making
ahead, let cool at room temperature,
then wrap individual waffles in clingwrap
and store in resealable plastic bags in
the freezer for up to 1 month. Reheat in
a 180°C oven for 8 to 10 minutes.
EACH SERVING About 1 235kJ, 8g protein,
25g carbohydrate, 19g fat (2g saturated),
4g fibre, 430mg sodium.
Preparation Time 10 minutes Total Time
30 minutes, plus soaking Serves 8BREAKFAST
WAFFLES
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½cuprolledoats
1½ cups low-fat buttermilk
1 cup cake flour
1 cup pecans, chopped
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp salt
2 large eggs
3 tbsp vegetable oil
2 tbsp honey, plus more to serve
1 tbsp vanilla extract
2 cups strawberries, sliced
- In a medium bowl, combine oats and
buttermilk. Let it soak for 20 minutes. - Preheat waffle maker. In a large bowl,
whisk flour, pecans, baking powder,
bicarbonate of soda, cinnamon and salt.
In a medium bowl, whisk eggs, oil, honey
and vanilla until blended. Add egg mixture
and oat mixture to flour mixture. Stir until
justcombined.(Smalllumpsareokay.)- Spray waffle maker with nonstick
cooking spray. Pour ⅓ cup batter onto
heated waffle maker. Close waffle maker
and cook for 3 minutes or until deep golden
brown. Keep warm by placing directly on
oven rack in a 105°C oven. Repeat with
remaining batter. Serve with strawberries
and more honey, if desired. If making
ahead, let cool at room temperature,
then wrap individual waffles in clingwrap
and store in resealable plastic bags in
the freezer for up to 1 month. Reheat in
a 180°C oven for 8 to 10 minutes.
EACH SERVING About 1 235kJ, 8g protein,
25g carbohydrate, 19g fat (2g saturated),
4g fibre, 430mg sodium.
PreparationTime 10 minutesTotalTime
30 minutes,plussoakingServes 8
BREAKFAST
TRENDING NOW