makes 6 eight-inch waffles
1 cup whole wheat pastry (or all-purpose) flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup quick cooking or rolled oats
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
3 tablespoons pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups frozen blueberries
Add flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir until just combined.Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter.
Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.
For more of Isa Chandra Moskowitz’ fabulous recipes, check out this site.
© 2016 Beantown Kitchen- Reprint only by permission of the author