Adapted from: Fit Pregnancy
Also going into the freezer. I had to add a little bit more WW flour because my batter was really loose. I skipped the food processor and just used a whisk and bowl.
¼ cup vegetable oil or melted butter, plus additional for brushing
¼ cup soy nut butter (or peanut butter)
¼ cup honey (I used sorghum - still out of honey around here)
¼ cup plain yogurt
½ teaspoon vanilla
2 cups milk
½ cup whole-wheat flour (I probably used closer to 1 cup in the end)
½ cup all-purpose flour
¼ cup oat flour (or oats ground finely in a food processor)
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1. Preheat a waffle iron.
2. In a food processor, pulse together the
wet ingredients except milk (or, just whisk together in a bowl).
3. In a bowl, whisk
together the dry ingredients.
4. Add the dry ingredients and milk to the food
processor and pulse to blend (or, just whisk into the wet ingredients).
5. Cook in the waffle iron and cool the
finished waffles on a wire rack (if you're going to freeze them).
6. Serve hot or freeze leftovers and rewarm in a toaster.