Another breakfast classic, transformed. These waffles turned out so moist, and tasty.

Besides flaxmeal, I'll always have oat flour in the pantry. And that's simply oatmeal processed in the VitaMix.  Use them for pancakes, cookies, and muffins. Gives it a wonderful aroma. Use them both and you have a super charged batter.




Update on June 14, 2015 - Pecans were the order of the week. First the Butter Pecan Ice cream, and now a decadent Sunday morning treat for the kids.

I had some of the toasted pecan butter from the ice cream that I was actually saving for this recipe. It exuded an amazing aroma ... browned pecan butter ... hmmm ... But if you don't have any leftover butter from making the Butter Pecan Ice cream, don't sweat it. Browned butter on its own is magical in batters! Also ... I had homemade applesauce and I substituted a third of the butter for it. Ingredients updated. And that gave another pleasant nuance to the waffle. Another great recipe improved!

Ingredients:
2 cups flour
1-1/2 cup oats
1 cup oat flour
1/2 cup flaxmeal
2 tsp baking powder
1/2 tsp salt
4 eggs, whisked
3 cups milk
3/4 cups melted (or browned) butter (you can also substitute 1/4 cup for applesauce)
1/3 cup brown sugar
2 tbsp vanilla extract (I love all things made with my very own vanilla extract)
1 cup chopped pecans

Directions:
1. In a small bowl, stir together dry ingredients: flour, oats, oat flour, flaxmeal, baking powder and salt.
2. In a medium bowl, lightly beat eggs, then add milk, butter, brown sugar and vanilla and beat again lightly till combined.
3. Mix dry ingredients into the egg mixture, just folding it through.
4. Then stir in the pecans.

5. Butter the waffle press and wait till steaming or beeping. Then carefully wipe off excess oils.
6. Pour 1-1/2 cup batter (it will be thick!), and wait for the aromas to fill the kitchen.
7. Enjoy with maple syrup, or my fave, honey.

This recipe makes 10. Cool leftovers, refrigerate them, and pop them in the toaster the next day.