Sue Gregg’s Oatmeal Blender Waffles or Pancakes
This is a wonderful Sue Gregg pancake and waffle recipe that I found through the Passionate Homemaking site. I thought the oats would have less of a flavor, but this tasted like… oatmeal! Cooked on the griddle or in the waffle iron, dripping with butter and topped with real maple syrup, they were wonderful!
Ingredients
Method
- Place the buttermilk or kefir, olive oil, vanilla, and rolled oats in a blender; blend at highest speed for 3 minutes.
- The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.
- Cover blender; let stand at room temperature overnight or 12 to 24 hours.
- Preheat waffle iron at highest temperature, or griddle on medium high.
- Just before baking, add the egg and any additional liquid needed (if batter needs thinning for vortex or churning) and reblend on highest speed for 1 minute.
- Blend in the baking powder, baking soda, and salt thoroughly, but briefly (assisted with a rubber spatula, if needed).
- For waffles, pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 ½ to 4 minutes in waffle iron until crispy.
- For pancakes, pour onto hot griddle. Cook until bubbles pop on the surface, then flip and cook for about 1 to 2 minutes longer, or until browned.
Nutrition
Notes
Makes about 5 to 7 good sized waffles, depending on waffle iron size, or about 10 to 12 good sized pancakes depending on pancake size.
This recipe is from Sue Gregg, who has an online demonstration of how to make this wonderful, healthy blender batter.
High in manganese and phosphorus.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…