Cherry Oat Waffles
Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yield: 3-4 servings
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup plain full fat Greek yogurt
- 2 teaspoons vanilla bean paste
- 3 tablespoons maple syrup
- 2 cups oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups frozen Montmorency tart cherries
- 3/4 tablespoon cornstarch
- 1 tablespoon water
Preheat waffle iron
Whisk together the eggs, milk, yogurt, vanilla bean paste and maple syrup in a large bowl.
Add the flour, baking powder and salt and whisk again until smooth.
Grease your waffle iron with baking spray then pour batter onto the waffle maker and bake until done. Oat waffles tend to need the maximum about of time your settings allow (about 5-6 minutes in mine).
While waffles cook, make the cherry topping by adding the frozen Montmorency tart cherries to a small sauce pot over medium-high heat until all the ice is thawed.
Whisk the cornstarch and water together in a small bowl, add to the sauce pot, stir and bring to a boil until the thickened. Remove from the heat and set aside.
Serve waffles warm with cherry topping.
Recipe courtesy of Gina Matsoukas, RunningtotheKitchen.com