Saturday mornings at the Hill House mean a really good breakfast. Sometimes my oldest two start making their weekend breakfast requests days in advance. This morning my son asked for pancakes, but I decided to make waffles instead. Waffles are usually reserved for when their dad cooks breakfast, so they were really excited when I said I would make them.
My son has allergy issues and only allowed wheat and rice one day a week. We celebrated Three Kings Day with a wheat King’s Cake a few days ago so this morning’s breakfast had to meet the criteria of not having those ingredients. That’s where my Oat Rye Recipe comes in. I use this recipe for pancakes and waffles. It makes a hearty healthy breakfast. The texture and taste resemble whole wheat pancakes and the kids gobble them up. This morning was no different.
- 1/2 cup oat flour
- 1/2 cup rye flour
- 1 cup quick cooking oats
- 2 Tbsp ground flax meal
- 1 1/2 tsp xanthum gum
- 5 tsp baking powder
- 4 Tbsp sugar
- 6 Tbsp canola oil or melted butter
- 2 eggs
- 1 3/4 cup milk
- 1/2 cup Greek yogurt or sour cream
Pumpkin Variation: Add 1/2 tsp each of nutmeg, cinnamon, and ginger. Instead of greek yogurt or sour cream use 1/2 cup of pumpkin puree.
Combine the dry ingredients in a large bowl. Add wet ingredients and mix until well combined. Cook on a hot oiled griddle or on a waffle iron. Enjoy!!
We top our pancakes or waffles with berries or simply butter and maple syrup. My favorite as a Louisiana girl is pure cane syrup. We made the version with sour cream and butter and they are all gone! I thought we’d have enough for leftovers, but no such luck today.