Ginger Oat Waffles & Yogurt Cream

1. Place the old-fashioned oats in a blender or food processor, and pulse until the oats are ground into a flour.
2. Pour the oat flour into a medium bowl and mix in the almond meal, sugar, ground ginger, cinnamon, baking soda, baking powder, and salt.
3. Crack both eggs and separate the yolks from the egg whites. Place the egg whites into a small bowl and the yolks into a large bowl.
4. Using a mixer with a whisk attachment, whisk the egg whites until stiff peaks start to form. Set the egg whites aside.
5. In the large bowl, mix the yolks, milk, olive oil, and vanilla extract together. Mix the flour mixture into this bowl gradually. I like to add the flour in 3 batches, mixing everything right after I add each section of flour. Gradually fold in the whisked egg whites. Let the batter set while you preheat the waffle iron and prepare the yogurt cream.
6. While the waffle iron is preheating (according to manufacturer’s instructions), mix the cinnamon yogurt cream ingredients together. Set aside.
7. Once the waffle iron is ready, pour some of the batter into the waffle iron (amount according to your manufacturer’s instructions) and close it. I like to spray the waffle iron with natural cooking spray so that the waffles come out easier. Let the waffles cook for several minutes or until they get a nice golden color. My waffles cooked in about 4 minutes. Remove the cooked waffle from the iron and continue cooking the rest of the batter.
8. Serve the waffles with 1/4 cup of the yogurt cream and 1/2 cup mixed berries.