Meg’s Power Waffle Serves 4-5. Freeze unused waffles, or use leftover batter on day 2.

For many families with children, morning can be fast-paced and hectic. It’s not always easy to set everyone up for success. A well-balanced breakfast is ideal for growing children who test their bodies and brains throughout the day, so preparation is essential. This waffle or pancake recipe is full of protein, healthy fats, vitamins and minerals; It also happens to be gluten free. Note: If someone has a real gluten allergy, you must buy certified gluten-free oats; regular oats may contain gluten.

Combine in your blender (do not blend) and soak overnight:

Soaking oats and buckwheat helps digestion and nutrient absorption. Soak countertop at room temperature.

  • 1 c. whole oat groats (or steel-cut)
  • 1 c. raw buckwheat groats
  • 2 and 1/4 c. milk (dairy or nut milk) OR my favorite, watered-down plain yogurt.


In morning add:

  • 2 eggs
  • 2 tbls melted butter or coconut oil
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 tsp fresh nutmeg or 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbls black-strap molasses (optional but nutritious)


Blend until very smooth, adding more water or milk if too thick.

Cook and Enjoy!

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4 comments on “Meg’s Power Waffle”

  1. Shana says:

    My family and I absolutely love these waffles! We eat them plain, with jam, or use them to make waffle sandwiches.

    1. Meg Orion says:

      Hi Shana! I’m so happy you love them! I like them savory as well. 🙂

  2. Pam Keyser says:

    LLOVE these waffles…… I got the recipe from my daughter Amy Sheppard

    1. Meg Orion says:

      Hi Pam! I’m so happy to hear this, thanks for letting me know. 🙂

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