These Healthy Blender Waffles are such a lovely and delicious treat, but also a healthy and wholesome breakfast. My peeps love them and since I first made these, they’re obsessed 🙂
That fact made me happy too, cause I hated making pancakes ((mostly because I suck at it and it’s so messy making them)) and because the waffles have a better ingredient list and are oil free. So much lighter compared to pancakes and even more delicious. I love the crunchiness on the outside and their soft inside.
These babies are:
- Wheat free
- Protein rich thanks to buckwheat, almonds and seeds
- Fiber rich
- Contain healthy fats – omega 3 fatty acids from chia and flax seeds
- Dairy free
- Refined sugar-free
- Paleo friendly
- Healthy and wholesome
- And so easy to make
You will literally need 10 – 15 minutes to make the batter and then you’re set! Just toss the ingredients in the order I set for you and blend into a smooth batter.
What you need for this recipe is
- a blender and
- a waffle iron.
- It’s best to use a powerful blender that won’t have problems with blending the hard ingredients like pitted but whole dates, buckwheat and seeds. I am using my Electrolux Masterpiece blenderthat does it with ease.
If your blender isn’t powerful enough for this, soak the dates, oats, and buckwheat first. And chop the dates and apples into small pieces. This way the preparation will take a bit longer, but don’t give up 🙂
It will keep well up to 4 days in the fridge. So whenever you feel like having something sweet, just warm up the waffle iron and make as many as you want.
This is one of the “almost ready” breakfasts my 17 yo daughter can prepare for herself before school, in literally minutes. And you know kids that age…she never has “time for breakfast” unless it’s that easy and that delicious.
A tip for you guys: You will see in the ingredient list that I used whole grains instead of flours (except for almond flour – but that isn’t technically flour at all:). Why I prefer to do this… I think that it makes the nutritional value of the prepared food so much better. Once the grains/ seeds are milled they start oxidizing and loosing the nutrients so blending/grinding the grains that are soft enough in the actual preparation keeps the nutrients “safe”
The grains I grind in coffee grinder/food processor/blender – depending of the recipe – are:
- Rolled oats
- Almonds, walnuts, hazelnuts and all other nuts
- Flax seeds – this is important – never buy already ground flax seeds, but also all other seeds
- Rice and barley proved to be too hard when dry and the flour I got was too coarse so I buy these flours ready made.
Now, I mentioned the order of blending the ingredients. This is important because you want to get a very smooth and thick batter.
Step 1: blend apple, dates and seeds in milk
Step 2: add buckwheat, oats, spices and coconut sugar and blend again
Step 3: now add the ingredients that will thicken the batter: chia seeds, psyllium husk and almond flour.
Preparation time: 10 minutes + baking time
Yields: 10 small or 6-8 big ones
3 cups oat milk
1 cup raw buckwheat groats
1 cup rolled oats
1/2 almond flour
1 tbsp coconut sugar
1 tbsp chia seeds
1 tbsp golden flax
1 tbsp psyllium husk
pinch of Himalayan salt
bourbon vanilla powder, cinnamon, ginger
1. Put the ingredients and blend in the order I pictured and described above.
2. Warm up the waffle iron and bake in the waffle maker until golden. The irons are pretty different. I bake the waffles for 5 minutes in mine.
3. The batter will keep up to 4 days in the fridge (maybe even longer but ours never made it past that period of time 😉
4. I serve these with homemade Nutella (or Notella) or jam and my fav combo is with chia pudding and berries. Surprised ;)?!
Note: if you dont have almond flour or you don’t wanna use it cause it is pretty pricey, you can simply increase the amount of buckwheat or oats.Though, using the almonds will make them richer. Decide for yourself 🙂
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