Lucia’s Belgian Waffles
Great whole grain, light and fluffy waffle with a wonderful flavor!
- 4 cups Oats, Old-fashioned rolled
- 2 cups Whole grain fine cornmeal
- 1/3 cup Soy flour or soy supreme powder
- 1/2 cup Pecans, raw
- 1/2 cup Dates, pitted
- 1 1/2 tsp Salt
- 1 Tbsp Vanilla extract
- 6 1/2 cups Water
Mix all ingredients in a large bowl.
Blend about 4 cups of the mix in your blender until smooth, pour into another bowl or pitcher.
Repeat step 2 until all is blended.
Pour batter into preheated, sprayed Belgian waffle iron. 1 cup will fill Belgian round waffle iron. Flip immediately.
Bake until golden brown and not gooey inside. Depends on your waffle iron, how long that will take. Usually 4-7 minutes. Keep warm in 200 degree oven, single layer on rack, until ready to serve. This will keep them crisp – if you like your waffles soft, put them on a cookie sheet and cover with tin foil while keeping warm.
Top with nut butter, fresh fruit or fruit sauce, and a light drizzle of maple syrup for a breakfast that will stick to your ribs!
The key to light and fluffy waffles that are oatmeal based, like this one, is using enough water to keep the batter from being too thick. As the batter sits, it tends to thicken. If it’s not pouring easily from the measuring cup, stir in a little more water. You can either spray your waffle iron or brush it with a bit of coconut oil. Always oil the waffle iron before cooking your first waffle. If it has a good non-stick finish, you might not need to do it between every waffle.
This batter will work fine in a regular waffle iron as well as a Belgian waffle iron.
I highly recommend a double sided waffle iron if you are cooking for more than two people. Makes the cooking go twice as fast! Here is one like the one I use: