I love waffles, and going out for them was something I missed once I went vegan. That all changed once I bought my Belgian waffle maker. Now every weekend morning is another opportunity to make my own waffles. This batter has whole-grain flours, a bright vanilla flavor, and no added fat. The beans lend more nutrition than they do flavor, so you’re fine to use less expensive white beans. Also, you can fool your bean-hating friends with them like I do!
SOY FREE OPTION OIL FREE
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 10 minutes
YIELD: 6 Belgian waffles
INGREDIENTS:
FOR THE DRY INGREDIENTS:
- 1 1/2 cups (180 g) white whole wheat flour
- 1/4 cup (40 g) brown rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
FOR THE WET INGREDIENTS:
- 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 2 1/2 cups (570 ml) unsweetened nondairy milk (*use soy-free)
- 1 tablespoon (14 g) ground flaxseed mixed with 2 tablespoons (28 ml) warm water
- 1 tablespoon (13 g) sugar
- 1 1/2 teaspoons vanilla extract
INSTRUCTIONS:
- Preheat the waffle iron.
- To prepare the dry ingredients, sift all the ingredients into a large mixing bowl. Set aside.
- To prepare the wet ingredients, add all the ingredients to a food processor and blend until smooth.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon until well combined.
- Add the amount of batter that your waffle iron manufacturer recommends onto the preheated waffle iron.
- Cook the waffles according to the instructions provided with your waffle iron.
NUTRITIONAL INFORMATION:
PER WAFFLE:
- 227.3 calories; 3.2 g total fat; 2.1 g saturated fat; 8.2 g protein; 34.9 g carbohydrate; 7.7 g dietary fiber; 0 mg cholesterol.
