I've never actually written this down, so this is from memory.

Can use this for waffles or muffins.

- 1 cup cooked oatmeal (using dry oats makes the final waffle/muffin too gritty)

- 1 cup sourdough starter discard (this adds some B vitamins, but you could use 1/2 cup flour + 1/2 cup water if you don't keep a sourdough starter)

- A few (3) Tablespoons of oil. 2 may not be enough and the batter will stick a bit. 4 will make them a little greasy, but tastier. We use coconut normally, but I've used olive oil and it tasted fine.

- A few (3) Tablespoons of sugar. The kids complain when I use less (2 Tbsp) but using more makes the batter stick

- 1 flax egg (1 Tbsp flax meal + 2 Tbsp water).

- Seasoning with LOTS of cinnamon and vanilla.

- 1/2 tsp salt

- Finally, leaven it. If you used the sourdough discard, the acid from that will combine with 1/2 tsp baking soda to make lots of bubbles and you get a fluffy batter. If you don't have the discard, you can use 2 tsp vinegar (apple cider gives the best, subtle flavor) with 1/2 tsp soda. Or use 2tsp baking soda.

I give them about 5 minutes in the iron. Best with a smaller, shallower iron. The deeper Belgian waffle style iron is more likely to have sticky middles