Lyn made some hazel nut milk the other day and dried out the leftover pulp then ground in food processor to make flour. With this she made some of her waffles. We have one of those mini single serve waffle makers, she will make a batch and freeze them as a make ahead ready to reheat breakfast.
- 1/2 cup oat bran
- 1/2 cup hazelnut flour ( you can use almond flour)
- 1 large egg (see notes for egg-free version)
- 1 tablespoon arrowroot starch
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons maple syrup
- 1/3 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat your waffle iron, as this batter will come together quickly.
- In a large mixing bowl, combine the oat bran and hazelnut flour, egg, arrowroot, olive oil, maple syrup, water, baking powder, vanilla, and salt. Use a whisk to stir well, making sure to break up any clumps.
- When the waffle iron is hot, grease it with spray oil, then pour 1/4 cup of the batter into the center of the waffle iron.
- Cook until your waffle iron lets you know that the waffles are done, roughly 4 to 5 minutes. (This will vary based on your waffle iron.
- Use a fork to carefully remove the cooked waffle, then repeat with the remaining batter, making 5 waffles in total. Be sure to spray the griddle with oil between each waffle, to prevent sticking. Keep in mind that the waffles may look flimsy right when you remove them from the waffle iron, but they will crisp up quickly– within 60 seconds– when you transfer them to a plate.
- Serve warm with a drizzle of maple syrup.
- She likes to take leftover waffles and freeze and pops them in the toaster to reheat!