Healthy Waffle Recipe
This Healthy Waffle Recipe is a game-changer! Enjoy delicious waffles made with oats and cashews, perfect for a nutritious breakfast.
Equipment
- Blender or Food Processor
- Mixing bowls
- Waffle Iron
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup old-fashioned oats
- 3/4 cup dry roasted and lightly salted cashews (see note 1)
- 1/3 cup melted coconut oil (see note 2)
- 3/4 cup milk (see note 3)
- 2 large eggs
- 3 tablespoons maple syrup (see note 4)
- 2 teaspoons vanilla extract (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch or arrowroot powder
- 1/4 teaspoon ground cinnamon (optional)
- 1/8 teaspoon ground nutmeg (optional)
- Toppings as desired (see note 5)
- 1 1/2 cups fresh raspberries (6 ounces)
- 2 tablespoons flax seeds
Instructions
- Start by adding the old-fashioned oats and dry roasted cashews to a blender or food processor. Blend until they reach a fine flour consistency.
- In a mixing bowl, combine the oat-cashew flour with baking powder, salt, cornstarch (or arrowroot powder), ground cinnamon, and nutmeg if you’re using it. Mix well.
- In another bowl, whisk together the melted coconut oil, milk, eggs, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined.
- While you’re mixing, preheat your waffle iron according to the manufacturer’s instructions.
- Once the waffle iron is hot, lightly grease it and pour an appropriate amount of batter onto the center of the iron. Close the lid and cook according to your waffle iron’s instructions, about 4-6 minutes.
- Remove the waffles carefully and serve warm with your favorite toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze waffles in a single layer for longer storage; they last up to 3 months.
- Reheat in the toaster or oven until crispy.