Whole Grain Blender Waffles

WaffleRaise your hand if you ate too many sweets in the month of December.

Come on – ‘fess up now. 🙂

I know I did! And every year when January comes around my body starts craving some real food.

Something simple after all those rich holiday meals.

And maybe something with whole grains to counteract all those truffles. 🙂

These waffles are the perfect choice! They are a whole grain waffle that I can make with things I almost always have in my pantry. And best of all – I mix the entire thing in my blender in minutes!

They are even gluten free.

Whole Grain Blender Waffles
Adapted from Sue Gregg’s Eating Better Cookbooks

1 egg
1-1/2 cups buttermilk
2 Tablespoons olive or canola oil
1 teaspoon vanilla extract
1/2  cup of brown rice
1/2 cup popcorn (unpopped)
1/2 cup of oatmeal (rolled or quick)
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder

Preheat waffle iron at highest temperature.

Place the egg, buttermilk, oil, vanilla, rice, popcorn and oatmeal in the blender in the order listed and blend on high speed for 3 minutes.

Add the salt, baking soda, baking powder and blend briefly. It should start to bubble immediately.

Grease your waffle iron well (I douse it really good with cooking spray).  Pour the batter -which should be thin – on the waffle iron. DO NOT PEAK! I’m serious here. Do NOT open that waffle iron until the little light goes off. Trust me on this one – just step away from the iron.

This should yield about six 7-inch waffles. (Although the first waffle you attempt will not work – it never does. I think it’s part of Murphy’s Law or something!)

Make sure you give the batter a quick stir before you pour each new waffle – it has a tendency to settle.

These are wonderful with the super-lean “Amish Chwistmas Sausage” and hot apple sauce on top for an easy “breakfast for supper”.

If you prefer – just substitute 2 cups of flour for the rice, popcorn, and oatmeal and blend briefly.

Or if you want to get fancy – you can substitute kamut, millet, barley, kasha, or wheat berries for the grains listed. That is – if you know what they are and actually have them in your pantry. 🙂

These are best when hot and crisp from the waffle iron – but you can freeze them and pop them in the toaster for a quick meal.

Wow! Don’t we feel healthier already?! 🙂

I’ve linked these posts up with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

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5 Responses

  1. Hey, Melinda! These sound so good and I love that they are gluten-free! Thanks for posting!

  2. Oh, these sound delicious! I just made waffles yesterday, but, um, I may have made the unhealthy variety complete with chocolate chips and whipped cream. *blush* 🙂

  3. Any idea on the calorie count of one? I don’t imagine the buttermilk is “fat free”! lol My waffle iron is cast iron and goes on the wood cook stove so I don’t think it has one of those little lights…but I’m going to try them anyway! 🙂

  4. Hey Carolyn! The calorie count isn’t too bad – just 197 calories if you get 7 waffles out of the batch.

  5. Yummy!