| 13 | 25 | 188 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 12 |
| 3/4 cup | Oat flour, whole-grain (or blend 1 cup of whole oats) |
| 1 cup | Chestnut flour |
| 2 tbsp | Coconut sugar |
| 2 tsp | Baking powder, gluten-free |
| 3/4 tsp | Kosher salt |
| 3 tbsp | Coconut oil |
| 1 1/4 cup | Cashew milk, unsweetened (or any alternative milk.) |
| 3/4 cup | Oats, dry (*use 1 cup made, leftover oatmeal here) |
| 1 tbsp | Honey |
| 2 large | Egg (organic) |
| 1 cup frozen | Frozen red cherry sour, unsweetened |
| 1/4 cup | Water, filtered |
| 1/4 tsp | Vanilla extract, pure |
Turn on and pre-heat waffle iron.
Place cherries, water and vanilla extract in a small sauce pan on medium heat and cook until tender. Mash with potato masher to incorporate. If it looks too runny, let it continue bubbling until it has reduced. Set aside.
For the batter, whisk the dry ingredients (oat flour, chestnut flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, nut milk, cooked oatmeal, honey and eggs together until thoroughly combined.
Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes.
Pour 1/4 cup batter into each waffle plate (standard size) and cook for 2-3 minutes.
Keep the cooked waffles warm in a 200F oven until ready to serve.
Top with cherry compote and pure maple syrup.
Recipe modified and adapted from Smitten Kitchen Oatmeal Pancakes
| Fruit | 0.3 |
| Grain | 0.9 |
| Meat Alternative | 0.3 |
