1 c gluten free rolled oats
1/4c unsweetened Apple sauce
3 tbsp to 1/4 c Peanut Butter (with protein)
1 tsp Vanilla
1/2 tbsp Apple Cider Vinegar
1 tsp baking powder
Pinch of Salt
Pinch of cinnamon
1/2 c almond or non dairy milk of choice
Optional honey to sweeten
Optional Toppings : Melted Peanut butter, maple syrup, berries, banana, or dark chocolate chips
First place gluten free oats in blender or food processor. Blend until you get a flour, or close to it.
Next add the rest of your ingredients. Blend until a thick batter is formed. You might need to stop a few times and scrape the sides.
Once a batter is formed, let it sit in fridge for 20 minutes.
Heat a waffle iron on medium to high. Add a smidgen of coconut spray or butter.
Pour half the batter (depending on your size waffle iron) and heat for about 5 minutes or until waffles are brown and fluffy.
Remove and repeat. This should make two 6-inch waffles (or 8 sections of waffles). See notes for making a bigger batch.
Plate and top with extra melted peanut butter, fruit, and/or maple syrup.
If you want to double the amount of waffles, simply make 2 batters in blender, then combine, always grinding oats first.
If you are not eating these right away, feel free to place in foil and freezer for later. Then pop in toaster oven before eating again. EASY!