Da Capo -- From Eatwell -- Yummy for Sunday -- Sunshine Waffles for a crowd

Sunshine waffles with fresh local strawberries and maple syrup, and (non local) bananas and cheesey sausage.  

Here's a treat from Eatwell -- a cookbook I compiled for our 30th anniversary Stairwell Carollers reunion.
 

Sunshine #Waffles for a crowd http://t.co/UpRoWeYqeV #foodie #breakfast

— Stairwell Carollers (@StairwellChoir) July 15, 2013

You need a waffle iron for these.

I haunt second-hand stores and found an antique Sunbeam iron. 

Scrubbed well and coated with non-stick spray it works amazingly.

SUNSHINE WAFFLES FOR A CROWD     

Holly Massie

Preheat waffle iron.

Blend:

2 cups whole wheat flour

2 cups large flake oatmeal

½  cup buckwheat flour

2 tsp. baking soda

1 tsp. salt

3 tbsp. wheat germ

Add in with mixer on low:

3 ½   cups plain low-fat yogurt

4 eggs

½   cup light extra virgin olive oil

2 tbsp. honey  OR  2 tbsp. artificial sweetener

2 tsp. vanilla extract

½  cup orange juice

1 cup chopped nuts (we prefer pecans or slivered almonds)

2 tbsp.  baking powder

Don't overmix!

Batter should hold its shape but not be stiff.  If loose, add an additional  ½   cup large flake oatmeal.

If you are using an older waffle iron, coat surface with non-stick spray.  Drop approximately 2 ½  ladles of batter per large waffle and cook as your waffle iron’s   

directions or until golden brown.

Serve with maple syrup or sugar-free syrup, sliced bananas or strawberries and sausages or bacon.

VARIATIONS

I like to vary the ingredients -- adding fruit or different grains.  As long as your dry and wet ingredients are balanced, have fun!

IMPORTANT-- if you own a pet bird do not to use any non-stick appliances; the fumes from an overheated teflon surface will kill them instantly.