By Kitchen Belleicious
I substituted gluten free oats for the regular ones and pulsed all but 1/4 of the oats until they resembled flour (hence oat flour) and left the remaining 1/4 cup of oats to toss in with the mix to give you little surprises of oats with every bite.
I then added in hints of cinnamon, nutmeg and coffee extract (optional) alongside cocoa powder and mini chocolate chips. A touch of yogurt adds the perfect amount of sweetness without being to overpowering the rest of the ingredients and the outcome was a rich perfectly chewy yet slightly crispy waffle that was full of flavor and left you wanting more.
Mix the waffle mix before you go to bed at night and have it ready and waiting for you in the morning to toss into your waffle maker. Couldn't be easier.
1 ⅔ cup gluten-free rolled oats
2 Tbsp sugar
3 tsp baking powder
½ tsp salt
¼ cup cocoa powder
¼ cup mini chocolate chips (optional)
½ tsp of coffee extract (optional)
½ tsp vanilla extract
⅛ tsp ground cinnamon
1 cup milk
6 oz plain yogurt
2 large eggs, lightly beaten
In a blender, pulse/grind your oats until it smooth and resembles flour. In a large bowl stir together flour, rolled oats, sugar, cocoa, baking powder, salt, chocolate chips and cinnamon. Make a well in the center of dry ingredients and add in milk, yogurt, extracts, eggs and butter. Mix ingredients together until blended. Heat a waffle iron to medium high heat. Spray with non-stick cooking spray. For each waffle pour 1/4 cup of batter onto griddle. Cook until golden brown. Repeat with remaining batches, spraying the waffle iron as needed.
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