Makes 4 servings
Add a spoonful of fresh berries, a handful of your favorite nuts and a touch of local honey or Grade B locally sourced maple syrup for a nourishing breakfast full of flavor, as well as fiber, vitamins and minerals.
1 cup almond or oat flour
1 cup quick-cooking or rolled oats
1 tbsp. Grade B locally sourced maple syrup or local honey
1 tsp baking powder
½ tsp baking soda
¼ tsp Celtic salt
½ tsp ground cinnamon
Pinch grated nutmeg
Pinch ground cloves
2 large organic eggs
2 cups buttermilk
2 tbsp. unsalted grass fed butter, melted
Mix the flour, oats, syrup or honey, baking powder baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl and make a well in the center.
Combine the eggs with the buttermilk in a separate bowl and mix well. Pour the wet ingredients into the center of the dry ingredients and stir until the dry ingredients are moistened. Add the butter and stir in just until blended. Do not over mix. The batter is ready to use, or it may be covered and refrigerated for up to 12 hours.
Preheat the waffle iron to medium-high. Wipe the iron with coconut oil to avoid sticking. Pour about ¾ cup batter onto the waffle iron and cook the waffles until they are crisp, golden, and cooked through, 3 to 6 minutes per waffle. Serve at once.