2tbspsweetener(optional, leave out for savoury waffles)
2tspbaking powder
1tspground cinnamon(optional, leave out for savoury waffles)
¼tspsalt
¼tspbicarbonate of soda
Instructions
Stir the lemon juice into the milk and leave for 5 minutes.
Add the eggs and melted low fat spread. Stir to combine.
Blitz the rolled oats (gluten-free if needed) until you have a fine powder and tip into a bowl.
Add all remaining dry ingredients (sweetener, baking powder, soda, cinnamon, salt) and stir to combine.
Add the wet ingredients into the dry and stir until just combined. Leave the batter to rest for at least 15 minutes so that the oats absorb some of the moisture.
Heat your waffle maker and mist with cooking spray. Add enough batter to the centre of the waffle maker (to cover approx. ¾ of area) and close the lid.
Cook until the waffle is golden and crisp then transfer to a cooling rack.
Continue with remaining batter until you use it all up. Don’t stack the waffles while still warm as they will lose their crispness.
Serve with fresh fruit and a little maple syrup or honey or serve with eggs and mushrooms as a savoury breakfast.
Serve warm with low fat frozen yogurt for dessert!
FreezingSimply pop the cooled waffles in a ziplock bag, store in the freezer and use within a month. Pop into your toaster straight from frozen to serve.