Simple Blender Waffles

I’m not a huge, elaborate breakfast person. Our mornings are busy and I don’t have a lot of time to spend in the kitchen, cooking and cleaning up. I’m always looking for simple, quick, but healthy ideas for breakfast.
This recipe, adapted from Sue Gregg, makes fantastic waffles and has multiple variations, including gluten-free! Just about any grain can be used, but I like brown rice. It makes nice, crispy waffles. I also like using half brown rice/half millet. They mix up in less than 10 minutes and offer the benefits of fresh ground whole grains, even if you don’t have a grain mill. This batter can also be used for pancakes if desired. I love that it can be mixed up quickly the night before and ready in only minutes the next morning! That’s my kind of breakfast recipe!
In the evening, add the following ingredients to your blender and blend on high speed for 3 minutes:
  • 1 1/2 -1 3/4 buttermilk
  • 2 tbsp coconut oil (or olive oil)
  • 1 tsp vanilla
  • 1 1/2 cups raw brown rice (or oatmeal, or whatever grain desired)
To ensure light, tender waffles, make sure the batter is thin enough to keep swirling in a vortex in the blender…add more liquid if necessary. For pancakes, the batter can be thicker, as long as it is still churning well.
Leave the covered blender standing at room temperature overnight to neutralize the phytic acid and increase the nutritional value of the waffles. The next morning, add
  • one egg
and re-blend for one minute, adding liquid if necessary. Next, add:
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • sucanat or honey to taste if desired
and blend just long enough to mix in thoroughly. (In a pinch, it works just fine to blend it all at once and cook them right away without soaking…we’ve done this and they turn out fine. You just don’t gain as much nutritional value as if you soak them. Soaking also gives baked goods a lighter texture).
Pour onto a hot waffle iron sprayed with non-stick spray, or onto a hot griddle for pancakes. If desired, sprinkle chopped nuts, chocolate chips, etc. over the batter before closing the waffle iron. Cook according to your waffle iron’s directions, top with your favorite toppings, and enjoy! One batch yields approximately 10-15 waffles.

If you like the make-ahead idea, be sure to check out a couple of my other favorite breakfast recipes for pancakes and baked oatmeal.

**Be sure to visit my Kitchen page for my entire “Scoop on Grains” series and more healthy grain recipes!**

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Comments

  1. My husband is the breakfast-maker and I am definitely requesting these! WDYT, do these freeze well? We like to make batches and batches of waffles and pancakes for easy breakfasts during the week. The ones in your photo are gorgeous BTW!

  2. That is a great looking recipe! I love the coconut oil too. I will be trying it soon.

  3. Oh, yum!! And, I can get all of that here!! We've been missing homemade pancakes (no waffle iron….) – I just always used a box mix, LOL! This might be a great substitute for that, and I know my family will thank you!!

  4. These look great! We'll have to give them a try soon 🙂 I just finished off your crockpot granola and really liked it…I still have to perfect it though, because I let it sit a little too long and it burned (just slightly). Love your recipes!

  5. those look wonderful! I love crunchy waffles — yum.

  6. I never would have thought to use brown rice for waffles. Great idea! They look so yummy.Thanks for sharing with TATT!

  7. I love eating waffles, but I need a waffle maker. Have one on my Christmas wish list. I have never heard of making waffles with brown rice. I must try this recipe as soon as Santa brings me my waffle maker.Geri

  8. Yum! I will have to try this – my kids love waffles for breakfast! Found you from WATF.

  9. How CLEVER! I'm going to try this! I didn't know you could use rice like that — how neat!One suggestion – nix the non-stick spray. That stuff is nasty! You can use a little coconut oil or butter instead.

  10. Sounds great – I'll be writing this out and hopefully will get a chance to try them out this weekend – thanks for sharing!

  11. I am guessing a regular blender (not a Vita-Mix type one) will not grind up the raw grains. What kind of blender do you use?

  12. This is great! Thanks for sharing it.

  13. Interesting idea especially for gluten intolerant guests. My health department wouldn't allow me to leave a buttermilk mixture at room temperature overnight. Can it be kept cold instead?

  14. Kara, is raw rice just plain uncooked brown rice? I feel kind of silly for asking but I hate to ruin a batch. Just saw you blog for the first time.

  15. StillMe842…they do freeze well.Ann Marie…yeah, I need to change that part. I don't keep non-stick spray on hand either. I use my silicon brush and oil or butter.Julie…an ordinary blender works fine. I use the blender attachment on my Bosch, but before I had it I used a plain cheapo Oster.Innkeeper Seely…it should work find to refrigerate it overnight. I don't know that the health benefits will be the same, but it won't hurt anything. It can also be mixed up all at once and made right away.LissaKay…yes, just uncooked brown rice. Good to "see" you here! :-)Thanks for all the great comments, everyone!

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