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Ginger Oatmeal Waffles & Yogurt “Whipped Cream”

Ginger Oatmeal Waffles with Yogurt Cream

Makes 4 large waffles

Scale

Ingredients

Ginger Oatmeal Waffles

Cinnamon Yogurt Cream

Berry Topping

Instructions

  1. Place the old-fashioned oats in a blender or food processor, and pulse until the oats are ground into a flour.
  2. Pour the oat flour into a medium bowl and mix in the almond meal, sugar, ground ginger, cinnamon, baking soda, baking powder, and salt.
  3. Crack both eggs and separate the yolks from the egg whites. Place the egg whites into a small bowl and the yolks into a large bowl.
  4. Using a mixer with a whisk attachment, whisk the egg whites until stiff peaks start to form. Set the egg whites aside.
  5. In a large bowl, mix the yolks, milk, olive oil, and vanilla extract together. Mix in the flour mixture into this bowl gradually. I like to add the flour in 3 batches, mixing everything right after I add flour. Gradually fold in the whisked egg whites. Let the batter set while you preheat the waffle iron and prepare the yogurt cream.
  6. While the waffle iron is preheating, mix the cinnamon yogurt cream ingredients together. Set aside.
  7. Once the waffle iron is ready, pour some of the batter into the waffle iron, and close it. I like to spray the waffle iron with natural cooking spray so that the waffles come out easier. Let the waffles cook for several minutes or until they get a nice golden color. My waffles cooked in about 4 minutes.
  8. Serve the waffles with 1/4 cup of the yogurt cream and 1/2 cup mixed berries.

Notes

1. *Be sure to use gluten-free oats if you want these waffles to be gluten-free. There may be cross contact between wheat and oats during the harvesting or shipping process, so check the food labels to determine whether the oats are gluten-free![br][br]2. The waffle batter should be fairly thick. If you find that it is quite runny, grind an additional 1/4 cup of oats into flour and add it to the batter. Repeat the process until the batter reaches a slightly thick consistency.