Weekend Love Equals Oat Rye Waffles

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.

Ingredients

  • 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.

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