Whole Wheat Buttermilk Blender Waffles (egg-free option)
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
Crispy on the outside, soft on the inside, healthy blender waffles.
Servings 4 people
Ingredients
- 1/4 cup butter melted
- 2 large eggs
- 2 tbsp honey
- 2 Cups Buttermilk or plain kefir
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cup Whole Wheat Flour
Instructions
- Add ingredients to your blender in the order listed, and pulse for 2 seconds, 6 to 8 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 pre-heated waffle maker in 1/2 cup portions. Cook according to your waffle maker's instructions.
- Top with yogurt, berries, honey, syrup, butter or nut butter. Enjoy!
Notes
Replace the eggs by whisking 3 Tablespoons ground flaxseed with 1/2 cup water. Let the mixture sit for 5 minutes before adding to the wet ingredients.
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