Whole-Grain Buttermilk Waffles
These waffles are a great, filling base to fit the needs of your family. Want them to be egg free? Use flaxseed meal egg replacements, like we do! Want to make them pumpkin spiced? Replace the cinnamon with pumpkin spice! Prefer butter over avocado oil? Sub it! For even better nutritional absorption, start these the night before and soak in the fridge overnight!
Servings Prep Time
16square waffles 10minutes
Cook Time
15-60minutes, depending on waffle maker
Servings Prep Time
16square waffles 10minutes
Cook Time
15-60minutes, depending on waffle maker
  • 3cups rolled oatsor oat flour
  • 3cups whole-wheat floureinkorn or spelt recommended
  • 1/2cup flaxseed meal
  • 1Tb baking powder
  • 2tsp cinnamonceylon recommended
  • 1 1/2tsp Himalayan sea salt
  • 5 eggsor 5 Tb flaxseed meal soaked 10 minutes in 1 cup filtered water
  • 4 ripe bananas
  • 1/4cup avocado oilor melted, slightly cooled butter
  • 3tsp vanilla extract
  • 4cups buttermilkor whole milk, or canned coconut for dairy free
  1. If making oat flour, place rolled oats into a powerful blender (Vitamix recommended) and blend until a fine flour is produced.
  2. In a large mixing bowl whisk oat flour, whole-wheat flour, flaxseed meal, baking powder, cinnamon, and salt.
  3. In the your blender container combine eggs with peeled bananas, oil, and vanilla extract and blend until smooth. Add buttermilk and blend briefly until smooth.
  4. Pour liquid mixture into flour mixture and whisk until smooth, avoiding over mixing. Cover and soak overnight to be ready in the morning, or turn on waffle maker if making immediately.
  5. Once waffle maker is hot, scoop batter into maker per maker’s instructions and cook until cooked as desired.
  6. Top with peanut butter and maple syrup, butter and berries, whipped cream and chocolate chips, or whatever your family enjoys!
Recipe Notes

This recipe feeds my family of 5 for two mornings by eating more with berries on day one, and then stretching them further the next day by toasting them and eating them with peanut butter and a glass of raw, whole milk. Need less? Freeze your leftovers by lining a cookie sheet with these in a single layer, once frozen place them in a freezer-safe bag and pull out when needed again. Or, halve the recipe if you want to make less. Tag me on Instagram if you make these, I’d love to see if you love them as much as we do! @cultivating.motherhood https://cultivating-motherhood.com/

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