Healthy wholewheat oatmeal waffles with buttermilk. Serve them sweet or savory. Whether a fried egg and bacon, smoked salmon and avocado, or pure maple syrup.
1 1/4cupswhole wheat flour(150 g)
3/4cupold-fashioned oats(65 g)
3large eggs,lightly beaten
1 1/2cupsorganic buttermilk,(375 ml)
1/4cupbutter,melted (57 g)
1tablespoonextra-virgin olive oil
For the chocolate sauce (optional):
1/3cupunsweetened almond milk(80 ml)
100gbar semisweet chocolate,chopped (I used Lindt 55% cocoa)
Preheat waffle iron.
In a large bowl, whisk together the flour, oats, baking powder, baking powder, and salt. Set aside.
In a small bowl, lightly beat the eggs. Add the buttermilk and whisk together until combined; pour over flour mixture, and whisk gently to combine (don't over mix). Gently whisk in the butter and oil.
Pour a generous spoonful of batter into center of the waffle iron, spreading to within 1 1/2 cm of edges, and close. The waffle will cook in 2 to 3 minutes. If you are anything like me, the first waffle will be the tester. Cook until golden brown. Remove to plate and keep warm.
Meanwhile, for the chocolate sauce, heat the almond milk in a small pot. Add the chopped chocolate. Let stand on low heat until melted, whisking together until smooth.
Serve warm, topped with chocolate sauce or pure maple syrup and butter. Enjoy!