Adapted from Minimalist Baker.
Serves 3 large or 5 medium waffles.
1 1/4 Cup Unsweetened Almond milk + 1 Tsp White Vinegar
1/4 Cup Olive Oil
1/4 Cup Agave Nectar
1 Teaspoon Vanilla Extract
1/2 Cup Rolled Oats
1 3/4 Cups Whole Wheat Flour
1 1/2 Teaspoon Baking Powder
Pinch of Sea Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
Combine milk and vinegar, let sit for 3 − 4 minutes. Add agave nectar, vanilla and olive oil, whisk together and set aside.
Combine all dry ingredients. Mix your wet ingredients into the dry and stir well.
Turn on the waffle iron. Let heat up for 3 − 5 minutes. During this time your batter will set.
Once your iron is hot generously spray your waffle iron with a non-stick cooking spray. Spoon 2 or 3 large cookie scoops of batter into the waffle iron and let cook.
In my house they don't get a chance to cool…but if you are cooling them, place on a cooling rack until ready to serve.
The next time I make these I will put the oatmeal in the food processor before adding it to the mixture. The vegetarians in the house liked the texture, the meat eaters thought it was a little too heavy.
The color is from the whole wheat, plus we like ours extra well done.
I took one cup of our favorite syrup, added one teaspoon of rose water and ten sliced strawberries. I brought it to a rolling boil and turned it off. Serve warm.