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1
In a food processor or blender, process the strawberries and honey until smooth.
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2
Pour into a small bowl.
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3
Cover and refrigerate until ready to use.
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4
(The sauce will keep for up to three days.
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5
If you prepare the sauce ahead of time, you may want to let it come to room temperature before spooning it over the waffles.)
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6
In a medium bowl, stir together the buttermilk, oatmeal, banana, egg substitute, brown sugar, and oil until the oatmeal is moistened.
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7
Let the mixture stand for 5 minutes to soften the oatmeal.
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8
Meanwhile, preheat a waffle iron using the manufacturers directions.
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9
Preheat the oven to 200F.
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10
Line a baking sheet with aluminum foil.
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11
Set aside.
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12
In a small bowl, stir together the flours, baking powder, and baking soda.
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13
Whisk into the buttermilk mixture until the batter is just moistened but no flour is visible.
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14
Dont overmix; the batter should be slightly lumpy.
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15
Lightly spray the heated waffle iron with cooking spray.
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16
Spoon the batter for the first waffle over the waffle iron.
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17
Following the manufacturers directions for timing, cook until the steaming stops and the waffle is golden brown.
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18
Watch the first batch closely and adjust the time as necessary.
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19
Transfer the waffle to the baking sheet.
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20
Put in the oven to keep warm, uncovered, for up to 45 minutes.
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21
Repeat with the remaining batter.
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22
Top each waffle with about 2 tablespoons strawberry sauce.
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23
Sprinkle each with about 1 teaspoon pecans.
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24
(Per serving)
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25
Calories: 145
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26
Total fat: 3.0g
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27
Saturated: 0.5g
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28
Trans: 0.0g
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29
Polyunsaturated: 1.0g
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30
Monounsaturated: 1.5g
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31
Cholesterol: 1mg
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32
Sodium: 148mg
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33
Carbohydrates: 26g
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34
Fiber: 3g
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35
Sugars: 10g
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36
Protein: 5g
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37
Calcium: 95mg
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38
Potassium: 217mg
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39
1 1/2 starch
