Ingredients
- 1 ¾ cups buttermilk
- ⅔ cup quick-cooking oats (ie: Quaker Quick Oats)
- 2 tablespoons ground flax
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 4 tablespoons olive oil (2 tbsp BUTTER olive oil and 2 tbsp BLOOD ORANGE olive oil)
(You can use your choice here – even a mild/medium/robust EVOO will work well) - ½ teaspoon fine salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- ⅔ cup all-purpose flour
- Fresh Harvest butter olive oil for greasing the waffle iron or pouring on waffles.
PREPARATION
- Mix the buttermilk, oats, flax, honey, salt, and vanilla extract in a large bowl. Stir well, then let sit for 20-60 minutes. Stir occasionally. If you have an hour to let this melt together, it’s worth it!
- While the waffle iron heats, stir the dry ingredients into the mixture until fully incorporated. If the batter is too thick, add a splash of milk or oat/almond milk as needed to achieve a thick yet spreadable/pourable consistency for waffles.
- Cook as your waffle iron desires. These are better a bit crispy! Top with fresh blueberries and a balsamic reduction, or a fruit compote, or maple syrup, etc. You can also keep leftovers in a baggy in the fridge and toast later on. Yum!
