Pandan Oatmeal Waffles

I wanted to try pandan waffle and yet I wanted it to be healthy for my girls.  So, I added instant oatmeal.  I added chocolate chips because my girls loved them.  As this waffle is a to-go waffle and we eat it as is, I also added some dried cranberries and made it sweeter.  The calories for one of this is definitely 2-3 times higher than a piece of plain whole wheat bread.  But for growing up girls it should be fine.  What the heck, I eat it too because it's really good and it has oatmeal in it.

I actually loved the color because it is a change from the usual.  Strangely though Evy didn't like it and she was the one that asked me to make the Pandan waffle in the first place.  Guess I will have to omit Pandan and use vanilla extract for her.  I have an idea for another type of waffle which I am going to experiment next because of an article I read recently.

Ingredients:

2 large eggs

1 1/2 cup all-purpose flour

1 1/2 cup instant oatmeal/ quick-cooking oats

1 Tbsp. baking powder

1/2 tsp. pandan extract

1/4 tsp. salt

4 Tbsp. sugar

2 Tbsp. honey

1 3/4 cup 1 % milk

1/2 cup canola oil

Dried cranberries & chocolate chips, as needed (optional)

Method:

1.  In a big bowl, hand whisk the two eggs until fluffy.  Add in the rest of the ingredients except dried cranberries & chocolate chips and hand whisk until all is blended.  Set aside.

2.  Preheat your waffle maker.  When preheated, spray with buttery non-stick spray and scoop some of the batter onto the waffle iron.  Spread some dried cranberries & chocolate chips on top.  Then, cover the top and side with more batter.  Cover and cook until brown.  For mine is about 6 minutes.  Exact time depends on your waffle maker.

3.  Take it out with a spatula and chopstick and serve hot.

Or cool on wire rack and put in a zip lock bag and freeze for future use.  Toast in a toaster to heat it up.