Ingredients
- 160 g rolled oats
- 120 g whole-wheat flour
- 10 g baking powder
- 2 g salt
- 2 eggs
- 360 ml low-fat milk
- 90 ml Québec maple syrup
- 45 ml canola oil
- 5 ml vanilla extract
Method
- Grind half the oats into a coarse flour and combine with the remaining oats, flour, baking powder, and salt.
- Whisk eggs, milk, maple syrup, oil, and vanilla.
- Stir wet and dry mixtures together and rest the batter for 10 minutes.
- Cook in a lightly oiled waffle iron until crisp and golden.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar
Conversion used: Replace 100 g sugar with 90 ml maple syrup; reduce the milk by 45 ml. No oven adjustment is needed because the waffles cook in an iron.
Why Quebec maple syrup: Oats and whole-wheat flour improve fiber and satiety while modest oil keeps the waffles lighter. Maple supplies sweetness and a distinctive toasted flavor without refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →