Unbelievable Blender Waffles

(gluten free, dairy free, nut free, egg free, processed sugar free)
What if you could eat and enjoy a waffle that was healthy, sweetened only with fruits and high in protein? The word waffle can conjure up pictures of fluffy, golden pockets laden with syrup and butter or cardboard-tasting toaster waffles grabbed from the freezer. These blender waffles break all the barriers! They are free from eggs, gluten, dairy, nuts, and processed sugars. But they are still tasty and delicious while being golden and fluffy!
Plus, they contain a secret ingredient… chickpeas! Uncooked and soaked chickpeas or garbanzo beans bulk up this blender waffle recipe. It may sound weird but you’d never know when you eat them!
Blender waffles were a turning point for me. Utilizing whole grains doesn’t have to be hard when you have a blender around! I was introduced to this concept 8 years ago by my lovely sister who always inspires my health. The first time I made blender waffles, my one year old ate three! The blender waffle recipe I use has changed over the years. I dabble in other recipes but I make this exact blender waffle recipe weekly. They are a staple in our breakfast-loving house.
These blender waffles are great canvases for other meals. Try peanut butter and jelly waffle sandwiches. Omit the vanilla and make BLWT – bacon, lettuce, waffle and tomato sandwiches. You can tailor them to how you want. I like blueberries in my waffles. I have a child who’d prefer chocolate chips and another who likes it plain with maple syrup. My husband likes these toasted with butter and the best maple syrup (He says they taste like waffle cones that way!).
Also, a quick way to reheat these are in a toaster! Break them in half and toast away. Makes for cheaper gluten-free bread.

What are “blender waffles” and why make them?
My blender waffles use whole grains instead of pre-processed flours, making them more nutrient dense. Because you control what goes in, you can ensure these waffles are gluten free and dairy free. Because of cross-contamination, use gluten-free certified oats if you are gluten intolerant. Plus, the blender easily blends dates into the batter for an all-natural sweetener (you can use raisins or dried figs instead). Best part? It is easy clean up with only a dirty blender (or am I the only one concerned with dishes?). I am thankful for high-speed blenders!
On a side note, I love my vita-mix. I’ve had it for over twelve years and use it daily. I am now eyeballing their newer ones. I’m also really loving this Dioro long spatula gifted to me by my friend Alisa. It is perfect for getting batter out of the hard-to-reach bottom of a blender. Amazon has the same spatula in black or red.

Why use whole grains in a waffle recipe?
Once a grain is ground into flour, it starts to loose its nutrients. Depending on which flours, they can also go rancid quickly (oat is one of these culprits). Besides, I have found some blends where the taste is off or they contain added gums that can aggravate digestion. I don’t buy gluten-free flour blends anymore (except cornbread occasionally because it is my weakness and I haven’t been able to make a decent homemade GF & DF version). Over all, I have found using whole grains are the best option for digestion.
You can try substituting other grains for the oats. A mix of buckwheat and teff is nice and tastes hearty. You can also use other dry beans for the garbanzo beans. As long as you soak them, they work perfectly fine in the waffle recipe (and don’t cause gas).
Also, no need to oil the waffle iron. I’ve found that oiling it can break down the nonstick on the waffle iron. There is enough oil in these to keep it from sticking. Just be sure they are cooked completely or they will divide in half when you open the waffle iron! They take longer to cook (like 2-3x longer than other waffles).

Unbelievable Blender Waffles

Author: Mary Banducci aka Apothecary Mary
1 cup garbanzo beans (uncooked) soaked overnight
2 3/4 cup oat
4 cup water (or milk of choice)
1 TB chia seeds
4 TB coconut oil
3-4 dates, pitted
1 tsp vanilla extract optional
Soak garbanzo beans overnight (or at least 8 hours). Drain.
Add all ingredients to blender. Blend until smooth.
Pour batter into hot waffle iron. Do not oil waffle iron!
Let cook 2-3x longer than other waffles. They will take a while to cook (see note in recipe).
These waffles take longer to cook, usually 2-3 times more than other waffles. Watch for the steam to stop. I use this waffle maker and it runs through 3 cycles on number 4 before I remove waffle. Overall, this takes 6 to 8 minutes, depending on crispness.

Also to reheat these waffles, broil or toast them in a toaster by halves. 

*Using non-dairy milk for half the water yields a nice dense waffle. One time, I used leftover vanilla dairy-free creamer for part of the water and it was amazing!

Making these waffles are a game changer. It’s a healthy and easy alternative to other breakfast foods but still delicious!


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