Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Wednesday, June 30, 2010

High -Protein Oat Waffles.

This is another favorite from Reversing Diabetes... I love how crispy they are. If a waffle ain't crispy, it should just be a pancake... as far as I'm concerned. Best thing is that it's all in a blender and a waffle iron.

I always double and freeze leftovers. Here's the doubling for what I do, the single recipe is below.

1 cup dried white beans (cannellini, white kidney or great Northern beans)
4 1/2 cups water
3 1/2 cups old-fashioned oats
2 tablespoons agave nectar
2 tablespoons whole flaxseed
2 tablespoons baking powder
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2 teaspoons salt

The night before: Place the beans in a large bowl and cover generously with water. Refrigerate overnight or for up to a week.

In the morning: Drain the beans, discarding the soaking water. Place in a blender with fresh water and the oats, nectar, flaxseed, baking powder, extracts, and salt. Blend until smooth, light, and foamy. Set aside and preheat a nonstick waffle iron. {Setting asides allows for the flaxseed to do its thickening thang}

Pour a generous 1/3 cup of batter onto the hot waffle iron, close the iron, and cook for 4-5 minutes. If the iron is hard to open, let the waffle cook for another minute or two.

Repeat with the remaining batter. If the batter thickens while standing, blend or add enough water to return it to its original consistency.

The waffle should be golden brown and crisp (my favorite part). Serve immediately or cool completely on a rack and freeze. Serve with your favorite toppings.

our favorites...
maple syrup & nut dust
peanut butter and sliced bananas
banana frosting and fruit syrup

10 - 4" Waffles
1/2 cup dried white beans (cannellini, white kidney or great Northern beans)
2 1/4 cups water
1 3/4 cups old-fashioned oats
2 tablespoons sugar or 1 tablespoon agave nectar
3/4 tablespoon whole flaxseed
1 tablespoon baking powder
1 1/2 teaspoons vanilla extract, OR 3/4 teaspoon vanilla extract and 3/4 teaspoon orange, almond, or coconut extract
1 teaspoon salt

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