Come fall and I’m in love with hot tasty waffles! So why is it fall waffle time? No idea. Perhaps because it gets dark so early and as kids it was something we always craved on cold blustering weekends. So of course, being this time of year, I was inclined to head to the attic to dig out the waffle iron and rummage for my all time favorite waffle recipe which I have been toting around for a decade and a half — hand-written on an old piece paper, stuffed between the pages of a hardcover book. I can’t believe I have managed to hang onto it after a multitude of moves and countries — from Vancouver to Portland to Hamburg to Munich and back to Hamburg again. The result is the recipe I am sharing with you: healthy whole wheat oatmeal waffles with buttermilk. They also passed the kid test. Mostly because I served them with a luscious chocolate sauce made from melted chocolate and almond milk (and failed to mention that what was under all of that chocolate sauce was healthy). Well received. This proves that it doesn’t always have to be Nutella.
By the way, I didn’t know this, but waffles have apparently been around forever. The word waffle itself comes from 15th Century Holland but they have existed in France and Belgium since the early Middle Ages. Their is even a fable that says the waffle was born when an armored knight sat down on a cake cooling outside someone’s house, thus creating the familiar grid-shaped breakfast treat we love today. In 2013, the world’s largest waffle was baked in Netherlands. It was almost 2.5 meters in diameter and weighed in at 50 Kg. Imagine that for your child’s next birthday party.
Homemade waffles have to be one of the easiest and quickest things to throw together. They can be topped with about another you like whether sweet or savory. Whether it be a fried egg and bacon, smoked salmon and avocado, or the classic combination of butter and pure maple syrup. Sooo good. Enjoy!
Whole Wheat Oatmeal Waffles with Buttermilk
Yields about 12 waffles
1 1/4 cups whole wheat flour (150 g)
3/4 cup old-fashioned oats (65 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3 large eggs, beaten
1 1/2 cups organic buttermilk (375 ml)
1/4 cup butter, melted (57 g)
1 tablespoon extra-virgin olive oil
For the chocolate sauce (optional):
1/3 cup unsweetened almond milk (80 ml)
100 g bar semisweet chocolate, chopped (I used Lindt 55% cocoa)
1. Preheat waffle iron.
2. In a large bowl, whisk together the flour, oats, baking powder, baking powder, and salt. Set aside.
3. In a small bowl, lightly beat the eggs. Add the buttermilk and whisk together until combined; pour over flour mixture, and whisk gently to combine (don’t over mix). Gently whisk in the butter and oil.
4. Pour a generous spoonful of batter into center of the waffle iron, spreading to within 1 1/2 cm of edges, and close. The waffle will cook in 2 to 3 minutes. If you are anything like me, the first waffle will be the tester. Cook until golden brown. Remove to plate and keep warm.
5. Meanwhile, for the chocolate sauce, heat the almond milk in a small pot. Add the chopped chocolate. Let stand on low heat until melted, whisking together until smooth.
5. Serve warm, topped with chocolate sauce or pure maple syrup and butter. Enjoy!