My children said these were the best waffles they had ever eaten, and believe me,
they have eaten quite a few. With this recipe, I no longer cringe
when my son wants waffles every morning for breakfast.
This recipe works great with any type of bean. Beans can be soaked overnight, the water drained and changed and the beans will last for approximately 10 days in the refrigerator. The soaked, yet uncooked beans, can also be frozen so they are ready to use another day. It takes about 1/2 cup of dried beans to make 1 cup of soaked beans. If you open the waffle iron too soon, the waffle will split in two – so be sure not to peek.
- 1 cup soaked beans, try soybean or pinto beans
- 1 2/3 cup water
- 1 T honey
- 2 tsp oil
- 1 tsp vanilla extract
- ½ tsp salt
- 1 1/3 cup old fashioned rolled oats
- Blend everything, except the oats, on high in a blender for at least 90 seconds.
- Add the oats and blend for another 60 seconds.
- Once the batter is blended, plug in a regular waffle iron to preheat. (The batter will thicken to the right consistency while the waffle iron is preheating.)
- Spray the heated waffle iron with oil, and add ¾ cup of batter.
- Close the waffle iron and let it cook for approximately 6-8 minutes.