Sunday waffles just got easier (and healthier) with this big batch mix. Store this pancake and waffle mix in an airtight container in the freezer for up to 6 months. Dip in when you're ready to fire up the griddle. Drizzle this goodness with spiced-just-right cane syrup. Brunch, anyone?
Ingredients for the Mix:
4 cups whole wheat flour
1 cup all-purpose flour
3 ½ cups old-fashioned oats, ground to a flour in a food processor
3 Tbl sugar
3 Tbl baking powder
1 Tbl Fleur de Sel
1 cup All Natural Avocado Oil
Directions for the Pancake Mix:
Combine all ingredients in a stand mixer. With the mixer running, drizzle in the Pure Avocado Oil. Store this mix in an airtight container in the refrigerator or freezer for up to 6 months.
To make the Waffles:
Combine 1 cup mix, 1 cup buttermilk and 1 egg. Heat a lightly-greased waffle iron to medium-high. Drop batter using a ¼ cup measure. Cook until golden brown--about 4 minutes. Repeat with remaining batter. Serve with Spiced Cane Syrup.
To make the Spiced Cane Syrup:
We used a lighter version of Cane Syrup from a local farm. Several Louisiana farmers are processing cane syrup that is light and color and taste—similar to maple syrup. Look for it at Farmer’s Markets and local grocery stores.
Combine 1 cup Cane Syrup with ½ tsp Vietnamese Cinnamon and 1/8 tsp Cardamom. Microwave for 30 seconds on high. Stir to combine. Serve with the Whole Grain Roasted Pecan Pancakes.