When I made these oatmeal waffles, from The Peaceful Palate, my reaction was WOW! This is another one of those recipes that does not use eggs, yet does not use egg replacer either, which I think is amazing! I’m always intrigued by these kinds of recipes, they are the kinds of recipes that I was searching for, for years, in my quest to transition from vegetarian to vegan. For the syrup, I used fresh strawberries and maple syrup.
from The Peaceful Palate by Jennifer Raymond
- 2 cups rolled oats
- 2 cups water
- 1 banana
- 1 Tbsp. maple syrup
- 1 tsp. vanilla
- 1/4 tsp. salt
- Preheat waffle iron.
- Put all ingredients into a blender. Blend on high speed until very smooth.
- “Spray the waffle iron with vegetable oil spray, then pour in the batter until it nearly reaches the edges of the waffle iron. Cook for 10 minutes without lifting the lid (this time may vary slightly with different waffle irons; the important thing is not to lift the lid until the waffle is done).”
** “Note: The batter should be pourable like pancake batter. If it becomes too thick with standing, add a bit more water to achieve desired consistency.” **
by the auspicious squirrel
- strawberries, hulled and sliced
- maple syrup
** Sorry about not knowing the amounts, it’s an ‘eye-ball’ kind of thing. **
- Place the sliced strawberries in a small pot, add enough maple syrup to fill the pot bottom to about 1/4 inch. (The strawberries will start to breakdown and will render some water, so keep that in mind when measuring the syrup.)
- Simmer strawberry/syrup mixture over low heat until the strawberries are soft and have started to breakdown.
** For a smoother syrup cook a little bit longer and use an immersion blender to blend, you could also strain through a fine mesh colander to remove the seeds. I prefer it a bit chunky. **