The image is of plain waffles, because it also depends on what you want to put on them. I wanted to eat mine, so I took the photo before I got them dressed.
1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
1/4 cup canola oil
1/4 cup agave nectar
1 tsp vanilla extract
1/2 cup (heaping) rolled oats
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
pinch kosher salt
- Combine almond milk and vinegar in a small mixing bowl and set for a few minutes to curdle. Then add oil, agave nectar, and vanilla extract and whisk together. Set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more agave or vanilla extract if desired.
- Preheat your waffle iron.
- Once heated, coat waffle iron with non-stick spray, and fill waffle iron with as much batter as necessary (start with 1/2 cup). Cook according to your waffle makers instructions to your preferred soft/crispness.
- Remove from waffle iron, and place on a baking rack in a 200 degree oven to keep warm, if necessary. Keep waffles in a single layer to prevent sogginess.
- Serve immediately with desired toppings, such as berries, maple syrup, peanut butter, or jam.
- You can freeze these, and reheat in the toaster or a 400 degree oven. Best within a couple weeks, they will keep for up to a couple months.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes