Breakfast
Vegan + Vegetarian

Oatmeal Pecan Waffles

Prep: 10 mins
Cook: 20 mins
Servings: 4

The whole grain goodness of whole wheat, coupled with oats and protein-rich pecans makes for a fabulous waffle recipe. And with the berries on top – this is also deliciously antioxidant rich!

Ingredients

  • 1 cup organic whole-wheat flour
  • ½ cup organic quick-cooking oats
  • 2 teaspoons baking powder
  • 1 teaspoon raw sugar
  • ¼ cup raw pecans, chopped
  • 2 Pasture-Raised large eggs, separated (for pancakes, see note)
  • 1½ cups organic low-fat milk
  • 1 tablespoonraw organic coconut oil

*Use organic products whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Calories30015%
Fat (g)1015%
Saturated Fat (g)211%
Carbohydrates (g)4214%
Protein (g)1428%
Sugars (g)60%
Fiber (g)624%

Preparation

  1. Preheat waffle iron.
  2. Combine flour, oats, baking powder, sugar, and pecans in a large bowl.
  3. Combine egg yolks, milk, and coconut oil in a separate bowl, and mix well.
  4. Add liquid mixture to the dry ingredients, and stir together. Do not over mix; mixture should be a bit lumpy.
  5. Whip egg whites to medium peaks. Gently fold egg whites into batter (for pancakes, see note below).
  6. Pour batter into preheated waffle iron, and cook until the waffle iron light signals it’s done or steam stops coming out of the iron. (A waffle is perfect when it is crisp and well-browned on the outside with a moist, light, airy, fluffy inside.)
  7.  Add fresh fruit to each waffle, and serve.

Note: For pancakes, do not separate eggs. Mix whole eggs with milk and coconut oil, and eliminate step 5, and instead of pouring batter into waffle iron, place about 1/4 cup of batter per pancake on a lightly oiled skillet or griddle.

Tip

Top with coconut yogurt for added deliciousness!

Oatmeal Pecan Waffles

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