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You can make these ahead for eating on the run, or savor them at the table with all the toppings of your choice. Either way, they make a great morning fuel choice, thanks to whole grains, yogurt, and nut butter. This recipe was originally inspired by a whole wheat peanut butter waffle recipe from the waffle iron of the excellent Melissa Clark.
½ cup whole-wheat flour
½ cup all-purpose flour
¼ cup oat flour (or oats ground finely in a food processor)
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup vegetable oil or melted butter, plus additional for brushing
¼ cup soy nut butter (or peanut butter)
¼ cup honey
¼ cup plain yogurt
½ teaspoon vanilla
2 cups milk
1. Preheat a regular (not Belgian) waffle iron. In a bowl, whisk together the dry ingredients. In a food processor, pulse together the wet ingredients.
2. Add the dry ingredients and milk to the food processor and pulse to blend. Cook in the waffle iron and cool the finished waffles on a wire rack.
Freeze leftovers and rewarm in a toaster.
Find out more about this recipe on Mom Appetit's blog.