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White Bean Waffles ... Really!

Thursday, October 28, 2010

My middle girl has decided to go vegan (yeah!). So she's having to replace her morning eggo ritual. For my part, I've been packing the freezer with waffles. I've been making regular waffles and banana waffles and, now bean waffles. These waffles have absolutely become my go-to waffle recipe. They really are good.

I wanted to make a waffle that wasn't such a carbo-bomb. I tried to take what I learned about dosas and apply it to waffles. Dosas are Indian crepes made with a batter beans or lentils and rice. The beans make for a hearty meal and the rice adds a surprising crispiness. The waffle version is still easy, still crispy and still fluffy.

Bean Waffles

White Bean Waffles
Wet Ingredients:
15 oz can white kidney beans (or other white bean)
2 cups soy milk (I use unsweetened)
3 tbs vegetable oil
2 tbs apple cider vinegar
3 tbs maple syrup
1 tsp vanilla extract
2 tbs ground flax seed
Dry Ingredients:
1/2 cup rice flour
1 cup flour
1 tbs baking powder
1/2 tsp salt

Start heating the waffle iron. In a blender, add the wet ingredients, including the flax seed. Set aside for a couple of minutes. In a separate bowl, combine the dry ingredients (except the blueberries). Just before you are ready to start cooking, pour the wet ingredients into the dry and stir, just enough to combine. If the batter is too thin, or if it thins over time stir in a little more flour.

For 8 inch waffles, pour about half a cup of batter into the iron, enough to generously cover 2/3 of the iron. Cook according to you waffle iron's directions. Makes about 5 8" waffles. Generally speaking, once steam stops rising from the iron, the waffle is ready. Makes sure to reheat the waffle iron with each batch and apply spay oil as necessary to keep the waffles from skipping.

Makes five 8-inch waffles.

5 Servings: 13g fat, 66g carbs, 13g protein

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13 comments

  1. Whoa, I definitely have to try these! What a clever way to sneak beans into breakfast!

     
  2. Courtney Says:
  3. Wow--thanks for sharing your recipe! Do you think it would work with a gluten free flour?

    I didn't realize your family wasn't vegan. That is great that your daughter decided to give it a try!

    Courtney

     
  4. Amanda Says:
  5. What a cool idea! If they taste as good as your photo looks, Im definitely going to have to give them a try.

     
  6. Those waffles look so crunchy and delicious!

     
  7. Courtney, I know very little about gluten free cooking. But I think it'd be worth giving it a try. I don't think the gluten would do much in a waffle recipe, maybe give it a bit of rise.

    My girls have been vegetarian for two or three years. My youngest is working on cheese. My oldest gave up eggs this summer and she recently decided to go vegan. It makes me proud that they made their choices on their own.

     
  8. Courtney Says:
  9. Matt--thanks so much...I will give it a try with gluten free flours and see how it goes :-)

    Courtney

     
  10. gypsygina Says:
  11. These sound really good, thanks :) Do you have any idea how much fiber is there total? That would carve a little bit more off the net carbs since I try to limit my carbs. Thanks again:)

     
  12. they have about 9 grams of fiber per 8" waffle, which is a pretty hefty serving)

     
  13. Awesome, this is another one of your recipes I'm going to be bookmarking!

     
  14. Emma Says:
  15. I never would have thought of this! Definitely going to try it.

     
  16. They look AMAZING!
    Super recipe and YAY! for your daughter!

     
  17. Caroline Says:
  18. Made a half batch of these for breakfast today. They were so tasty, fluffy and filling!

    These are my new favourite waffles. Thanks for posting the recipe.

     
  19. "In a separate bowl, combine the dry ingredients (except the blueberries)..." What fucking blueberries?!!!

     

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