- 2 cups rolled oats
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 tablespoon agave syrup
- 3/4 cup unsweetened almond milk, plus a little more to thin (if necessary)
- 1/4 cup plain, non-fat Greek yogurt
- 1 large egg
- 1/8 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
Heat a waffle iron.
Add oats to a blender and grind until they reach a flour-like consistency.
Add salt, baking soda and cinnamon, and pulse 2-3 times to combine. Add the wet ingredients to the dry and purée until smooth.
Lightly grease the waffle iron with cooking spray and pour in 1/3 cup of the batter. Cook waffle 4-5 minutes, or until the waffle iron alerts that it’s ready. Repeat with the remaining batter.