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!
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.
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.
With blender still running, add salt, eggs (omit if desired), and oil.
Add baking powder last.
Flash-blend just to incorporate baking soda and break up the nuts. The batter will start to rise up.
Using a 1/3 cup measuring cup, scoop batter into waffle maker.
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.
Soaked Gluten-Free Multi-Grain Blender Waffles (Pancake Option!) https://traditionalcookingschool.com/food-preparation/soaked-gluten-free-blender-waffles/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Soaked+Gluten-Free+Blender+Waffles+%28pancake+option%21%29