Oatmeal Banana Waffles with Blue Berries in syrup
I use "Oatmeal Waffle Mix"...from a box, there, I said it. And always add a ripe banana to the batter. Tastes great, but it's more to keep the waffles moist. I like to make 20 extra waffles on the weekend, and freeze them for later in the week.
They re-heat in the toaster just fine, and last (they say) up to 2 months frozen, we run out by the end of the week.
How to Freeze Waffles:
Prepare the batter per the instructions on the box, and add a ripe mashed banana. Mix well.
Cook as many waffles as the prepared batter will allow, and let them cool completely.
Put some parchment paper on a cookie sheet,and place the cooked and cooled waffles in a single layer and cover that with plastic wrap. (Helps if you have more than one cookie sheet.)
Put the cookie sheet on a shelf in the freezer for 3 hours, then transfer the frozen waffles to a heavy duty freezer storage bag, I use the gallon size.
(Don't stack the cookie sheets on top of each other if you are using more than one, unless you like "pressed waffles")
Take them out as needed and top them with what you like.