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Pineapple, oat and almond waffles

I like making waffles at the weekend -  either for brunch or afternoon tea. These pineapple, oat and almond waffles are perfect for both. They are healthy too as I use oats and almonds in the recipe. The pineapple provides enough sweetness so no need for extra sugar. For  a vegan version use flax-egg! I served them with caramelized pineapple rings but you can use custard or crème fraîche or any compote/ syrup you like!  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 3 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large eggs
  • 1 cup porridge oats
  • 1 cup almond milk not from tin
  • ½ cup self-raising flour gluten-free if needed
  • 1 Tbsp oil
  • 3 Tbsp ground almond
  • ½ pineapple peeled cut into 1cm rings or ½ tinned pineapple
  • Honey
  • Pineapple juice

Method
 

  1. Put the egg, almond milk and oats in a blender. Blitz until you get a smooth purée. Cut one pineapple into small pieces. Add these to the blender and blitz again for a few seconds.
  2. Add the flour and aground almond. Blend again for a few seconds. You should get a thick but easily pourable batter (like double cream).
  3. Rest the batter for 10 minutes.
  4. Heat your waffle maker and make the waffles, following the machine’s instructions. You should get 3 or 4 waffles, depending om the size of the waffle maker.
  5. Meanwhile, make the caramelized pineapple. Peel the pineapple and cut half of the flesh into 1 cm rings (use the rest for other recipes). Using an apple corer, push out the middle, woody part.
  6. Put the pineapple rings in a non-stick frying pan, add a drop of pineapple juice and brush them with honey. Caramelize them for about 3-5 minutes, then turn them over and cook for another 3 minutes or so until golden. (You can use the tinned juice or syrup too). Keep them warm.
  7. Serve the waffles with the caramelized pineapple rings and drizzle with the syrup from the pan or some honey.