Blender Banana-Pecan Oat Waffles

Ingredients

• 1 1/2 cup (175g) Old Fashioned Rolled Oats (not quick - gluten free if needed, I use Bob's Red Mill*)
• 1 1/4 cup (305g) Plant Milk (- I use 1/2 diluted homemade cashew milk)
• 3 teaspoon Apple Cider Vinegar
• 1/2 cup (125g) Banana (mashed (about 1 medium))
• 1/2 cup (55g) Pecans (whole )
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Sea Salt
• 3/4 teaspoon Cinnamon (ground)
• 1 teaspoon Vanilla Extract
• Fresh Berries, Butter, Jam, Pure Maple Syrup, Chocolate Drizzle, Chopped Pecans

Instructions

1. 1

   Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (see note). Preheat the oven to 150F (66C) and place a sheet pan in the oven.

2. 2

   A. For the Blender (I use VitaMix): To the blender container add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Blend for one minute on medium to medium high. The batter will be thick and completely smooth. ORB. For the Food Processor: To the work bowl add the oats, milk, vinegar, banana, pecans, baking powder and soda, salt, cinnamon and extract. Whirl for 3 minutes scraping the bowl down once during processing. The batter will be thick and not quite completely smooth.

3. 3

   Scoop out 1/3 C of batter and pour into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 6-7 minutes to bake. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter.

4. 4

   Serve with your favorite toppings. Blueberry compote, pumpkin butter or stewed apples are quite nice.

5. 5

   To Store: Cool completely, then store at room temperature in foil or in an air tight container for up to three days. To Freeze: Allow the waffles to cool completely before storing them in a storage container. They can stack one on top of another - freeze for up to two weeks (beyond that and I start getting freezer burn unless individually wrapped). To Reheat: Bake at 300F (150C) for about 8-10 minutes or until warmed through or toast on the toaster setting in a toaster oven. Keep an eye on them so they don't get too dark.