Instructions: * Note: Or 1/4 cup frozen liquid egg substitute (equivalent to 1 egg), thawed.

Heat waffle iron.

Place all ingredients in blender and blend until creamy.

Brush waffle iron lightly with vegetable oil or use a no-stick vegetable-oil spray. Pour in enough batter to make one waffle (try 5/8 cup of batter for a 7-inch round waffle iron). Bake without opening for 7 to 10 minutes or until golden brown. (Be prepared to burn or undercook a waffle or two! You will learn from experience the precise baking time for your waffle iron.)

Serve with fruit toppings, or try a fruit-sweetened syrup, jelly, or preserves.

This recipe makes about 4 large waffles, to serve 4.

Comments: This is a good breakfast recipe to use when you want to impress someone who is suspicious of "healthfood." Most whole-grain waffles are heavy and dense because they are made with whole-wheat flour and soy flour. They have been known to resemble bricks! These waffles, however, are made with rolled oats, which give a lighter result in baking. They are irresistible when spread with a little peanut butter and topped with fruit - or make your own syrup by mixing a mashed, very ripe banana with your favorite fruit (peaches and strawberries are great) and a little juice. Or you may choose to use one of the fruit-sweetened syrups, jellies, or preserves that are on the market.

You may wonder about the use of coconut in this recipe. It is an optional ingredient. You may have heard that it is bad for you because it is high in saturated fat. A number of studies have demonstrated that if there is no cholesterol in the diet (as in a total vegetarian diet with no animal products), the saturated fat in coconut does not elevate blood cholesterol. However, if you are eating a fair amount of animal products, it would be safer to omit the coconut.

The honey in the recipe is not for sweetening but to aid in browning.

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