These waffles use Sue Gregg’s Blender Waffle/Pancake batter as the base. Having most of the prep work done in the evening makes these waffles quick and easy in the morning.
Ingredients:
- 1 Cup Brown Rice
- 1/2 Cup GF Oatmeal
- 1 3/4 Cup Buttermilk
- 2 Tbsp Olive Oil (or coconut oil)
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1-2 tsp ground cinnamon
- 1/4 Cup almonds (optional)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 2 Tbsp ground flax seeds
Directions:
In the evening:
- Place buttermilk, brown rice, oatmeal, olive/coconut oil, vanilla extract, almond extract, and cinnamon in blender.
- Blend at high speed for 3-5 minutes until well blended. Allow to sit overnight.
In the morning:
- Preheat waffle iron.
- Chop nuts and set aside. (optional)
- Combine baking powder, baking soda, and salt.
- Add egg, baking powder mixture, and ground flax seed to the blender. Blend until thoroughly mixed.
- Add optional nuts to blender. Pulse a couple of times to mix into batter.
- Follow your waffle iron instructions for cooking your waffles.
We have a belgium waffle maker. This recipe makes 4 belgium waffles. I usually make some of these up in advance and freeze them. D heats them up in the toaster in the morning.
