Ingredients
- 1 1/4 cups whole wheat flour (150 g)
- 3/4 cup old-fashioned oats (65 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large eggs, lightly beaten
- 1 1/2 cups organic buttermilk, (375 ml)
- 1/4 cup butter, melted (57 g)
- 1 tablespoon extra-virgin olive oil
For the chocolate sauce (optional):
- 1/3 cup unsweetened almond milk (80 ml)
- 100 g bar semisweet chocolate, chopped (I used Lindt 55% cocoa)
Instructions
- 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!