Lenten Oatmeal Waffles
4 servings
30 minutes
A variation on the theme of thick Belgian waffles, suitable for vegetarians and those who are fasting. A mixture of wheat and oat flour is brought to the desired consistency with almond milk and soy yogurt. Flaxseed flour plays the role of eggs - it is sticky enough to prevent the waffles from falling apart. Alas, you can't do without gluten - otherwise the baking powder will not do its job, and the dough will not rise. These waffles are best served with banana or honey. Or with jam - but without any animal fats.
1
Preheat the waffle maker well.
2
In a bowl, mix both flours, sugar, flaxseed flour, baking powder, and salt. Then add almond milk and yogurt. Mix everything well and bake the waffles as instructed in the waffle maker manual.
- Wheat flour: 80 g
- Oat flour: 120 g
- Sugar: 50 g
- Flaxseed (linseed) flour: 2 tablespoons
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
- Almond milk: 1 glass
- Soy yoghurt: 0.3 glass
