Oatmeal-Blue-Corn Waffles

Well, I had lots of blue-corn meal and oats in my pantry so have been experimenting with our family's favorite breakfast food - Waffles!! I admit, these took a couple batches to "perfect". My sister is now gluten-free, so I'm experimenting in that arena sometimes too. I like that these turn out nice and crisp and not too heavy. If you try these, please let me know how they work for you.

Oatmeal-Blue-Corn Waffles

4 1/2 cups water

2 tbsp. ground flax

6 soft, pitted dates, chopped
2 1/2 cups old-fashioned oats
3/4 cup blue (or yellow) cornmeal
1/2 cup whole wheat flour (OR sorghum flour, I just tried this as a gluten-free version and they're GREAT!!)
1/4 cup chickpea flour
5 tsp baking powder
2 tsp vanilla extract (or pecan or butter-rum flavoring)
1 1/2 tsp salt

1 Tbsp oil (you can leave it out, but they tend to stick after the first one or so...)

Preheat waffle iron. Blend water, dates and flax until liquidy.

Add the rest of the ingredients and blend for several minutes until batter is smooth, light, and foamy - add a splash of soymilk if too thick.

Pour a generous amount into lightly greased waffle maker. (I use a Belgian waffle maker, these work with a regular waffle maker, just need less cooking time) Cook for about 4 - 6 minutes or until waffle is golden brown and crisp.

Serve with Butter-Pecan Syrup.

Butter-Pecan Syrup

1 tablespoon Earth Balance or other vegan margarine
1/4 cup finely chopped pecans
1 1/4 cups maple syrup

Toast pecans in margerine in a small skillet for a few moments, add syrup and warm through.