- 1 (1/4-ounce) package active dry yeast
- 1/2 cup warm water (105 to 110 degrees)
- 2 cups buttermilk
- 3 tablespoons peanut oil
- 2 tablespoons sugar
- 2 cups whole-wheat pastry flour
- 1/2 cup rolled oats
- 4 large egg whites
- 1/8 teaspoon bicarbonate of soda
- 1/4 teaspoon fine salt
- Cooking spray for a waffle iron
- Maple syrup, for serving
Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar, and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
Preheat waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.