1 cup jarred mango pieces, chopped (Del Monte makes a 20-ounce jar found refrigerated in the produce section of most supermarkets)
1 cup of the juice from the jarred mangoes
8 plump soft figs, stems removed and chopped fine
2 whole eggs, beaten
1 ½ cups buttermilk
½ cup vegetable oil
½ teaspoon vanilla extract
2 cups oat flour (Bob’s Red Mill is the brand we used)
1 cup Irish Quick Oats (We used McCann’s Quick & Easy Irish Oatmeal)
1 tablespoon brown sugar
¼ teaspoon salt
4 teaspoons baking powder (1 tablespoon and 1 teaspoon)
1 cup heavy cream, whipped to serve over top (optional)
In a small sauce pan, heat mango pieces, mango juice and figs over medium heat for 8-10 minutes until thick and syrupy. Set aside.
In a large bowl, add beaten eggs, buttermilk, oil and vanilla and beat to combine.
In a medium bowl, mix flour, oats, brown sugar, salt and baking powder.
Add dry to wet and stir with a wooden spoon.
Heat a Belgian waffle maker and once hot, spray top and bottom with non-stick pan spray.
Pour in portions of batter according to the directions of your waffle maker and cook according to the directions of your model. We used this Belgian waffle maker and cooked 8 waffles in two batches. Each batch took about five minutes.
Serve hot with the mango spread and top with the optional whipped cream.
These waffles freeze very well and can be heated in a toaster for serving.
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