Oat Buttermilk Waffles with Mango-Fig Spread

Ingredients

• 1 cup jarred mango pieces, chopped (Del Monte makes a 20-ounce jar found refrigerated in the produce section of most supermarkets)
• 1 cup of the juice from the jarred mangoes
• 8 plump soft figs, stems removed and chopped fine
• 2 whole eggs, beaten
• 1 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 2 cups oat flour (Bob’s Red Mill is the brand we used)
• 1 cup Irish Quick Oats (We used McCann’s Quick & Easy Irish Oatmeal)
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 4 teaspoons baking powder (1 tablespoon and 1 teaspoon)
• 1 cup heavy cream, whipped to serve over top (optional)

Instructions

1. 1

   In a small sauce pan, heat mango pieces, mango juice and figs over medium heat for 8-10 minutes until thick and syrupy. Set aside.

2. 2

   In a large bowl, add beaten eggs, buttermilk, oil and vanilla and beat to combine.

3. 3

   In a medium bowl, mix flour, oats, brown sugar, salt and baking powder.

4. 4

   Add dry to wet and stir with a wooden spoon.

5. 5

   Heat a Belgian waffle maker and once hot, spray top and bottom with non-stick pan spray.

6. 6

   Pour in portions of batter according to the directions of your waffle maker and cook according to the directions of your model. We used this Belgian waffle maker and cooked 8 waffles in two batches. Each batch took about five minutes.

7. 7

   Serve hot with the mango spread and top with the optional whipped cream.

8. 8

   These waffles freeze very well and can be heated in a toaster for serving.