Oh, what I would do for access to a waffle maker.
Among the first things I would try to make: cornmeal and oat waffles from partners and prolific food authors Bruce Weinstein and Mark Scarbrough.
Cornmeal and Oat Waffle Mix
from Bruce Weinstein and Mark Scarbrough's "Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day"
4 cups coarse, whole-grain yellow cornmeal
2 cups whole wheat flour
1 3/4 cups spelt flour
1 cup old-fashioned rolled oats
3/4 cup sugar
1/4 cup baking powder
4 tsp. salt
1 tsp. ground cinnamon
Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.
To make 3 waffles, scoop 1 cup plus 3 tablespoons of the mix into a bowl. Whisk in 1 large egg, 1/2 cup plus 1 tablespoon milk, 1/2 teaspoon vanilla extract, and 2 tablespoons nut oil (walnut, hazelnut or pecan) or 2 1/2 tablespoons melted and cooled unsalted butter.
Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer's instructions. Serves about 24, with a heaping 9 1/2 cups of mix.
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