Instead of kefir for soaking the oatmeal I used whey that came off the yogurt when I strained it for yogurt cheese. If you don't do that, you could probably just drop some yogurt in there for soaking.
I highly recommend this recipe. I would only use 1 tsp of salt or a little less though if you double it and only half if you make the recipe 'as is'. We doubled it and got about 5 waffles. Enjoy:-)
Blender Waffles/Pancakes
Amount: 2 (2 1/2-3 waffles) or 4 (4-5 waffles) or 20-24 pancakes
1. Place in blender; blend at highest speed for 3 minutes.
(3/4) 1 1/2 – 1 3/4 cups buttermilk or kefir (or non-dairy alternative)
(1) 2 Tbls olive oil
(1/2) 1 tsp vanilla extract
(2/3) 1 1/2 cups brown rice or uncooked rolled oats (or other grain variations, see below) 2/3 cup grain = 1 cup flour or 1 1/2 cups grain =2 cups flour
The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.
2. Cover blender; let stand at room temperature overnight or 12-24 hours.
3. Preheat waffle iron at highest temperature, or griddle on medium high.
4. Just before baking, add and reblend on highest speed for 1 minute:
1 egg, optional additional liquid (if batter needs thinning for vortex or churning)
5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
(1) 2 tsp baking powder
(1/4) 1/2 tsp. baking soda
(1/2) 1 tsp salt, to taste
6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.
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