Preheat your waffle iron.
Combine leavening ingredients in a small prep bowl and set aside.
Add the remaining ingredients to the blender. Blend on high until the batter is still just slightly gritty. This is highly dependent upon the blender used - a typical home blender can take 5 minutes or more but a Vitamix takes only a minute or so.
Add the leavening ingredients and blend just long enough to distribute. Let the batter rise for a minute or two before using.
Lube the waffle iron with a little oil or butter and add batter. You should cover about two-thirds to three-quarters of the surface of the waffle iron to allow room for expansion.
Cook until crisp. Serve hot with your choice of toppings.
This recipe is highly flexible. Although I have listed my current favorite variation, I have made several different alternatives with good results.
For grain, you need 1 1/3 cups total. I have successfully used: wheat berries (both soft white and hard red), oat groats, rolled oats, barley groats, emmer, and brown rice in several combinations. Quinoa made oddly soft waffles and I do not recommend it.
My wife came up with a wheat allergy. Our favorite combination when trying to stay wheat/gluten free is amaranth, millet, and brown rice.
You can substitute almost any sweetener for the raw sugar. I have used raw sugar, honey, Sucanat (a brand of organic evaporated cane juice), malt sugar, brown sugar, honey, golden syrup, and agave syrup.
I have a sister-in-law with a milk allergy. You can substitute 1 1/2 Tablespoons lemon juice or vinegar (I would suggest white or cider) plus enough soy milk, rice milk, or almond milk to equal 1 1/2 cups. You can use the same ratios with regular milk to substitute for buttermilk if no buttermilk is available.
You can add up to 3 ounces of raw sweet potatoes toward the end of the blending time for a nice change of pace.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 43.9mg||13 %|
|Sodium 11096.9mg||383 %|
|Potassium 197.1mg||5 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 32.7g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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