Whole-Grain Overnight Waffles

Categories: Waffles

Ingredients

• 2 cups warm milk (or soy milk)
• 2 eggs (separation optional)
• 2 tablespoons maple, honey, or sorghum
• 2 tablespoons canola oil or melted butter
• 1/2 tsp vanilla
• 1 cup white whole wheat flour
• 1 cup oat flour
• 1/2 cup pecan meal (or other nut meal)
• 2 tsp instant yeast
• 1 tsp baking powder
• 1 tsp salt

Directions

1. If separating, collect egg whites into a small airtight container and refrigerate, then whisk together the wet ingredients in a medium-sized bowl. Combine dry ingredients, then stir in to wet until no big clumps remain. [The low-gluten oat flour means you don’t have to worry about over mixing] Cover and refrigerate up to 24 hours.

2. When ready to bake, pull batter (and whites) from the fridge and prepare waffle iron. It should have a foamy, bubbly appearance. Give it a quick stir to recombine or, if whites are separated, whisk the whites until foamy and fold into batter. Cook according to waffle iron instructions.

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