A while into the process of cutting down on convenience foods, I worked on cutting down on cold cereals. A couple of years ago, cereal is all we ate. I was never one to cook a breakfast. So this was a tough change. Now we eat cereal maybe once or twice a week and these waffles appear often! With their crispy exterior, soft fluffy interior and amazing flavor, we love them! They are actually my favorite waffle and…….. don’t tell anyone…….. they are really healthy too!
I searched for recipes that would be quick to prepare in the morning. I have to get up early enough as it is to get my quiet time in and get kids ready for the bus. To top it off, saying I’m not a morning person is an understatement! I need at least one cup of coffee before I even begin to function. So making some complicated breakfast is out of the question. This recipe is great- It is mostly and quickly prepared the night before and with minimal preparation in the morning you have perfectly delicious and healthy waffles.
As an added benefit the grains are soaked, making them more digestible and healthier. I do prefer to soak grains if I can because I know it is healthier but I honestly am not a fanatic about it— I love my baked goods! But when I can sneak them in- great! These waffles can be frozen and reheated too!
*****I have also made this in my food processor and it has worked fine********
- 1 1/2 cups cultured buttermilk (may need more to thin batter)
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 1/2 cups white whole wheat, whole wheat, spelt or kamut flour- (my favorite is spelt)
- 1/2 cup rolled oats (not quick cook)
- 2 tbsp flax seeds (or ground flax seed meal)
- 1 large egg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- Place all the ingredients for the night before soak into your blender and blend on high until thoroughly blended. You want to keep the batter somewhat thin- it should create a whirlpool like effect (vortex) in the blender when blending. You may need to add a little more buttermilk to achieve this- so keep an eye on it. Cover blender and allow ingredients to soak overnight.
- Preheat waffle iron to your desired setting.
- Add the egg and blend on highest speed for about one minute. You can also add a little more buttermilk at this time if you notice your batter is too thick (no whirlpool/vortex).
- Briefly blend in the baking powder, baking soda and salt just until blended
- If you have problems with waffles sticking in your waffle iron- brush some olive or coconut oil in the wells. Pour the batter in hot waffle iron. Cook until desired doneness.
- Top with your choice of toppings: butter, maple syrup, fruit, whipped cream, peanut butter, etc.
- Leftover waffles can be wrapped tightly and stored in the refrigerator for a couple of days or in the freezer for a few weeks. Reheat briefly in toaster.
- This recipe works in a medium/large food processor too
- Can use whole milk kefir in place of the buttermilk
- If you have them, you can use 1 cup of whole wheat, kamut, or spelt berries in place of the flour (I wouldn't do this in a food processor, only a blender.)