Kill two birds with one stone. Make these waffles for your breakfast and have leftovers for ride fuel. They're like a bowl of porridge with added eggs! Great for a big day on the bike.
Serves 4 with leftovers.
1 cup flour 1 cup oats 1/4 cup sugar 1.5 tsp baking powder 1 tsp baking soda Pinch salt 3 eggs (separate the whites from the yolks) 1/3 cup melted butter 1 tsp vanilla extract 1 cup milk 1 cup yoghurt
Put the dry ingredients in to a large bowl, whisk to combined.
Separate the eggs, putting the whites in a clean bowl to whisk. (Skip this step if you’re in a hurry and aren’t bothered about extra light waffles).
Put the yolks, melted butter, vanilla, milk, yoghurt in a blender and combine.
Pour the wet ingredients in to the dry and mix to combined. Once combined carefully fold in the whites, keeping in as much air as possible.
Add ladles of the batter to your waffle iron and cook according to the manufacturer's instructions. (Alternatively, if you don’t have a waffle iron, use a griddle pan on low heat, flipping the waffles half way through cooking.)
Once cooked, top with whatever you fancy. Here I used strawberries and high protein yoghurt.
They freeze perfectly well, and make a great mid ride sandwich with jam and cream cheese!