This waffle is easy on the digestive system for mamas with morning sickness like me, while still keeping it super healthy. It’s also really easy to make if the thought of cooking makes you want to just sit down.
This recipe is for a single waffle or pancake.
- 1/2 cup organic old fashioned rolled oats
- pinch of sea salt
- 2 tsp turbinado sugar or raw honey, organic
- 1/2 tsp baking powder
- 1 cage free organic egg
- 1 tsp pure vanilla extract
- 1 tsp grated lemon zest (optional)
- 2 TBS organic milk (I use whole)
- 1 tsp extra virgin olive oil or melted butter
- 1/2 cup organic frozen blueberries
- 1 tsp pure maple syrup (optional)
Preheat a griddle for a pancake or waffle iron for a waffle.
Add oats, salt, sugar or honey, and baking powder to a blender and pulse until mixed. Add egg, vanilla, lemon zest, milk, and oil or butter to the mixture and blend for 30 seconds or until well-incorporated. Allow batter to sit for 8-10 minutes.
Add batter to waffle iron or griddle and cook until golden brown.
To make topping, microwave the blueberries in a bowl for 1 minute, or until berries are blistered and bubbling. Top as is, or add the tsp of maple syrup to the blueberries and stir.
You can add the oats to the batter last and just stir for a more textured waffle or pancake.
- 362 calories
- 13.8g fat
- 49.5g carb
- 6g fiber
- 12g protein
This is the perfect recipe for moms in the first trimester who are barely able to stomach anything other than carbs. It tastes like “hangover food”, which we sick moms seem to be able to stomach during morning sickness, but has egg, whole grain oats, berries high in antioxidants, healthy fats, and is slow-digesting. Aside from that, it is absolutely delicious. You could use any berries in place of blueberries, or add banana or even applesauce to the batter to change up the flavor!