I’m forever indebted to my sister-in-law for sharing the idea with me that you can make waffle batter in the blender. They are so fast to make and their buttery, sourdough flavor is off the charts! My kids and I love them so much that I have added them to my running list of school-morning breakfast options.
My SIL shared her recipe with me on a morning when we were out of eggs, so I made due with ground flax seed and it worked! Knowing me, I wanted to see what else I could substitute to boost the nutrition content of these waffles. Thus, this is my recipe for blender waffles on those days when you are out of eggs.
Buttermilk Blender Waffles (egg-free and whole wheat)
Crispy on the outside, soft on the inside, healthy blender waffles.
- 1/4 cup butter melted
- 3 tbsp ground flax seed
- 1/2 Cup water
- 2 tbsp honey
- 2 Cups Kefir plain
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cup Whole Wheat Flour
In a blender, add melted butter, flax seed, water and honey. Cover with the lid and blend for 30 seconds.
Add remaining ingredients in the order listed and pulse for 2 seconds, 6 times to incorporate the ingredients. You may need to scrape the sides with a rubber spatula and pulse once more. Do not over blend.
Let batter rest for 2 minutes before adding to a Belgium waffle-maker in 1/2 cup portions. Cook according to your waffle-maker instructions.
Top with yogurt, berries, honey, syrup, butter or nut butter. Enjoy!
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