Instructions: This makes a lot of waffles- you may want to cut the recipe in half. Mix all ingredients together in a large bowl. Spoon into a blender and whiz until smooth and a batter-like texture. (I do this in thirds) Spray waffle iron with nonstick spray and pour in about a cup of batter (at least thats what my iron takes!) Cook 10 to 12 minutes.

Makes about 10
to 12 large waffles. They freeze beautifully. The only part that is a pain is that they take so long to cook that it literally takes a couple of hours to make them. So I do large batches and freeze them, and I do it when I have something else to do in the kitchen and can kind of hang around and flip the waffle iron every 6 minutes or so (I have a non-electric waffle iron).

NOTES : This is my favorite
waffle recipe since it is low fat (only fat is what is inherent in the
oats and/or wheat), its whole grain, dairy-free, can be wheat-free,
egg-free (Im pretty much vegan) and my SAD son will eat them (the final
test of anything!). However, they are a little on the heavy side, and dont come out all light and fluffy like a fat laden waffle does.

They
are fairly crispy. They take much longer to cook than a "normal"

waffle
does-the first time I did them I didnt believe the time and was sorry.

So with all those disclaimers, here goes.

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