8 servings (2 mini waffles, 2 mini pancakes, 2 regular waffles 1/4s each)
Ingredients:
1 1/2 cups uncooked rolled oats
3/4 cup kodiak mix
2 tbsp splenda
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla extract
2 large eggs
2 cups unsweetened almond milk
2 tbsp vinegar
1 pinch table salt
Directions:
This batter has to rest for at least 10-14 hours in the refrigerator before using or it will not turn out well.
Place all the ingredients into a blender and blend until just mixed.
Cover and put into the refrigerator for 10-14 hours or overnight.
The next day, let the mixture sit at room temperature for about 10 minutes. Stir and check consistency. If too thin, add tbsp or 2 of kodiak mix. If too thick, add a tbsp or 2 of almond milk.
Heat up a lightly sprayed skillet or waffle iron. I add 1/8 (2 tbsp) cup batter to my skillet to make small pancakes or mini waffles. I add 1/2 cup to my regular waffle iron.
Repeat until batter is done. Store cooked pancakes/waffles in the refrigerator or freezer. Reheat in the oven, microwave or toaster.
Suggested Serving: Serve with no sugar added pancake syrup and fruit.
Opmerkingen