You’re in for treat!
These blender waffles use soaked seeds and grains… gluten-free and SUPER EASY!
I got this recipe from Helen S. She generously shared it with me and gave me permission to post it here so others could enjoy them, too. Because… well, they’re just that good!
Helen is a 73-year old grandma, mom of 7, and amazing traditional cook. I hope you love these waffles like we do! Enjoy!
Psst… also big thanks to Jenna Ettlich, my dear friend from college, for taking the gorgeous photos of these waffles!
Suggested Gluten-Free Seed & Grain Mix
- 1 cup raw hulled buckwheat
- 3/4 cup flax seed
- 1/4 cup sesame seeds
- 1/4 cup quinoa
- 3/4 cup millet
- 1/4 cup amaranth and/or teff
- 1/4 cup split yellow peas (optional for more protein)
In a large glass jar or other container, stir together all seeds and grains. There’s enough to make the waffles several times. When it comes time to make the waffles, soak only the amount needed.
The above grains and seeds are all gluten-free, but other grains (spelt, wheat, etc.) can be used if desired. Or, other gluten-free grains and seeds can be used, such as…
- amaranth
- arrowroot
- corn and corn meal
- Indian rice grass
- legumes and beans
- mesquite flours
- montina
- nut flours and pastes
- gluten-free oats
Soaked Gluten-Free Multi-Grain Blender Waffles (Pancake Option!)
You're in for treat! These blender waffles are gluten-free, using soaked seeds and grains for optimum digestion! So we've established they're healthy... but are they easy, too? Yes! Throw the ingredients together the night before, blend in the morning, and cook. It's that simple. Top with banana slices and a drizzle of maple syrup, or berries and cinnamon. Delicious! Plus, there's egg-free and pancake options, too!
Ingredients
- 2 cups gluten-free seed and grain mix see above for options
- pure water enough to cover grains, plus 1-1/2 inches above grains in blender
- 1/2 teaspoon sea salt
- 2 eggs may omit for egg sensitivity
- 1/4 cup avocado oil or other oil of choice (less or none for pancakes)
- 1 tablespoon baking powder
Instructions
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Combine seed and grain mix with water in a blender or glass bowl.
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Cover and let soak overnight.
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The next morning, preheat waffle iron.
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Take note of the soaked mixture. Most water should have been absorbed, but there should be a small amount left on top, too. If all the water is gone, increase it slightly next time. More water makes thinner & crisper waffles; less makes them thicker & softer.
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Blend soaked mixture on high speed until smooth (do not drain). Blend 1/2 of the mixture at a time if your blender can’t handle it all at once. If it seems too thick to blend at all, add the eggs or a little water or milk.
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With blender still running, add salt, eggs (omit if desired), and oil.
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Blend to make a medium-thick batter. If too thin, add a little flour.
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Add baking powder last.
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If desired, toss in a handful of nuts, pumpkin seeds, sunflower seeds, or shredded coconut.
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Flash-blend just to incorporate baking soda and break up the nuts. The batter will start to rise up.
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Grease preheated waffle iron, if necessary.
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Using a 1/3 cup measuring cup, scoop batter into waffle maker.
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Bake till crispy & brown. Thin waffles are best, though Belgian are also okay.
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Top with banana slices and honey, or berries and cinnamon. Enjoy!
Recipe Notes
Pancake Variation: For pancakes, bake on hot greased griddle or skillet instead of waffle iron. In general, waffles require more oil to make them crisp. Pancakes can have less or no oil. I don’t add any sweetener (allowing for syrup), but you may if you like.
Leftover batter keeps well in the fridge for a week, so make extra!
Here is Helen's favorite waffle maker.
Looking for other delicious breakfast foods? Check these out!
- Sourdough Waffles With Fermented Strawberries & Yogurt Cheese
- Erin’s Oh-So-Fluffy Sourdough Pancakes
- Crust-less Rainbow Quiche
- Healthy Chocolate Chip Breakfast Cookies (soaked, gluten-free, prebiotics!)
- 33 Nourishing Oatmeal {and N’Oatmeal} Recipes
What are your favorite waffle toppings? Will you try these soaked gluten-free blender waffles?
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I am related to Helen S and have eaten these waffles countless times! I highly recommend this recipe. 🙂 Thank you for sharing this, Wardee. You’ll make many more families happy to sit down to breakfast!
This sounds very familiar to the Ezekiel waffles recipe that I have seen, but haven’t made because the grains/beans weren’t properly prepared. I am excited to see this recipe!! 🙂
This sounds really wholesome and yummy. Would it be more digestible if I drained the soaking water and added new water?
Hi, Tui.
The soaking neutralizes phytic acid and renders it inactive so there’s no need to drain.
~Danielle, TCS Customer Success Team
I use your method for soaking oats and dehydrating. Do you soak the oats again.?
Hi, Linda.
You do not need to resoak the oats before making them if you’ve soaked and dehydrated them. 🙂
~Danielle, TCS Customer Success Team
Thank you for this recipe!!!
I have buckwheat flour in my freezer that I would like to use in place of of the Buckwheat berries, what would be the replacement ratio?
Thank you!
Just my opinion, but I think you’d be better off using a recipe designed to use buckwheat flour. 🙂 However, if you did a mixture of soaked grains/seeds, leaving out the buckwheat, you could add extra water before blending, then add flour to your thin batter to bring it to your desired thickness.
The suggestion Diane gave you is fine, especially if you have buckwheat flour to use up! This recipe “idea” is very versatile and very forgiving! Be creative!
I could just hug Helen and Wardee for sharing this recipe! This recipe takes me back to my childhood days of eating hearty waffles regularly. Now I can make waffles for my family with the grains and seeds properly prepared and it’s so easy! After soaking, my grain and seed mix soak up all the water with the water level starting out the same height as the mix. I blend in some fruit (banana) or veggie (butternut squash) and a little more water until desired consistency. They turn out great! I would love a blender muffin variation of this recipe.
Curious…why is an acidic soaking aid not necessary?
Hi, Lissette.
Thanks for catching that.
You can add 2 T of mild acid (such as whey, Kombucha, or water kefir) as an optional but recommended step.
We will update the recipe above too. 🙂
~Danielle, TCS Customer Success Team
Thank you Lissette! My husband “will eat no other” when it comes to waffles. They really “stick to your ribs,” as we used to say!
I haven’t studied the acidic soaking concept yet, but I wonder if just adding a little apple cider vinegar might work for that. I’ll try it!
I’ve learned that thinner batter comes out crisper than thicker batter, especially on a thin waffle maker (as well as adding a little more oil). Thicker may be better for a Belgian waffle so it holds together better.
I confess also that I rarely measure anything at this point because I’m a bit lazy since it doesn’t seem to really matter! I “guesstimate” my seed proportions as I dump them together into a bowl, as well as the water (usually about 1-1 1/2 inches above seed in blender) & other ingredients as I pour them into my mixture while blending. It was really tough for me to come up with fairly accurate measurements to share, so be free to improvise, as I see you have already! I’ll add some squash next time…;)
Really Yummy!! Very mild tasting compared to similar recipes with gf grains. I have crohn’s, sans colon. Needed a quick soaked pancake recipe, so I let this rest on the counter for only 3hrs. I soaked gf flours instead of the whole grains, and there was no problems. I omitted sesame and doubled the quinoa, and used teff not amaranth. I also used 1/2C yogurt + 1/2C water to soak. They turned out fantastic thanks for sharing !!
I’m wondering if you can ferment this mixture then make?
Hi, Sarah,
There is no need to ferment the grains, the soaking process aids in optimum digestion.
~Peggy, TCS Customer Success Team