Topped with fruits and a sprinkle of nuts, these nutritious and lower in fat Belgian Waffles bring a tropical taste to your breakfast table. Mixing the batter the night before makes the morning work a snap, and the kids will be off to school in no time.
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1 cup oat flour
3 Tbs ground flax meal
1 Tbs chia seeds
1 pkg (2 1/4 tsp) Active Dry Yeast (we use Red Star)
1/2 tsp salt
3 Tbs melted coconut oil
2 Tbs vanilla sugar (or granulated sugar)
3 cups room temp low fat or skim milk (we use rice milk)
3 large eggs (many times I use 2 extra large eggs)
1 1/2 tsp vanilla extract
In a large mixing bowl combine the flours, flax and chia. Whisk to combine and set aside.
In a medium bowl, add the coconut oil, sugar, milk eggs and vanilla extract. Whisk vigorously to combine.
Pour the wet ingredients into the dry ingredients and whisk vigorously again to combine thoroughly. I usually give the batter a good 1-2 minute whisk (good for your arms!), or use a hand mixer to combine. Note: the batter should be thin... add a touch more milk if necessary.
Cover with plastic wrap and refrigerate several hours to overnight.
When ready to use, remove the batter from the fridge. Heat up your Belgian Waffle Maker and follow the directions that came with your maker.
Top the waffles with various fruits and nuts and serve with maple syrup or agave. Enjoy!
