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Author Notes: Adapted from Alicia Silverstone's recipe for Protein-Packed Waffles in her book Kind Mama, the base for these vegan and gluten-free waffles are beans, soaked overnight and pureed - no pre-cooking. At first I was skeptical - would they be too starchy, or cause too much, ahem, discomfort. Nope. They're amazing, hefty and satisfying with a very subtle bean flavor. I tweaked the recipe, reducing the oat quantity, adding more flax, plus a touch of honey and EVOO (the latter crucial to prevent sticking). These are now in constant rotation in our household - even the baby loves them (his first finger food!) —WineWithDinner
cup dried white beans (I use great northern or navy), soaked overnight and drained
cups rolled oats
tablespoons whole flaxseed
tablespoons baking powder
teaspoons sea salt
tablespoons extra virgin olive oil (or melted coconut oil)
- Add the soaked beans to a blender with the water (yes, you don't need to cook them first!) Start on low and gradually increase the speed until the beans are completely smooth. Add the remaining ingredients and blend until fully incorporated. You may need to do this in two batches, especially if you don't have a high-speed blender (like a Vita-mix).
- Heat your waffle iron. I don't oil mine, as it's pretty good at living up to the non-stick promise. If yours isn't, brush on some coconut butter or use some coconut oil spray to prevent sticking.
- When fully heated, pour in batter and cook until waffles are golden brown and cooked all the way through - about 6-8 minutes.
- Leftovers are great for quick breakfasts - just reheat in a toaster. These also freeze really well. Adapted from The Kind Mama by Alicia Silverstone
- This recipe was entered in the contest for Your Best Recipe with Beans