I’ve had several requests lately for the Wonderful Waffle recipe to be put back on the website. (When I switched from Blogger to WordPress, the recipe somehow didn’t make the trip.) So here it is, but this time with a video! : )
These waffles are soooo good!
Wonderful Waffles - Video
Prep
Cook
Total
Yield 1 large waffle
The nuts and oats in these waffles provide healthy fats and whole grains, making Wonderful Waffles a great way to start the day!
Ingredients
- 2 cups non-dairy milk, like almond milk
- 1/3 cup raw almonds or raw cashews
- 2 tablespoons coconut oil - optional
- 1 3/4 cup regular or quick-cooking oats - use gluten-free oats for gluten-free waffles
- 2 tablespoons raw sugar or evaporated cane juice - optional
- 1/2 teaspoon salt, scant
- 1/2 teaspoon vanilla
Instructions
- Place all ingredients in blender and blend until very smooth. This may take several minutes if you don’t have a very powerful blender.
- Meanwhile, preheat waffle iron.
- Immediately, pour batter into hot, oiled waffle iron. Be sure to cover the entire surface of the iron (including the corners) with the batter.
- Bake on medium-high. When steam stops rising from iron (after about 13 to 15 minutes) and lid lifts easily, check waffle for doneness. Baking time will vary a great deal as some waffle irons bake hotter than others. Large waffles take longer to bake than smaller ones.
Waffle is done when it is nicely browned.
Notes
1. Do not make waffle batter ahead of time. It will thicken too much and the waffles with turn out heavy. Rather prepare it right before pouring it into the hot iron.
2. Do not open waffle iron until waffle is close to being done. When waffle is done, the iron lid will lift easily. If lid does not lift right up, then the waffle needs a little bit more baking time.
3. These waffles take a little longer to bake than ordinary waffles that contain baking soda or baking powder. (We like to avoid baking soda and powder when possible as they aren't good for the bones or for digestion.) However, your patience will be rewarded with good health and a delicious breakfast!
4. These waffles freeze nicely. Just heat in the toaster before eating. These waffles are quite tasty topped with Berry Berry Sauce, Strawberry Applesauce, or even Blueberry Smoothie.
Liz | carpeseason
January 3, 2013 at 5:04 pmWow…Great video. I love how it’s structured. Very creative! I’m glad you took the “Pinch of Yum” challenge!
Jennifer
January 3, 2013 at 7:16 pmThank you, Liz. We had a lot of fun creating it.
Beckie
January 3, 2013 at 8:07 pmWe had to watch it 3 times! What fun…we’ll try the recipe on Sunday since Brad got a new waffle iron from one of the kids for Christmas. Beckie
Jennifer
January 4, 2013 at 5:01 pmA new waffle iron – yaay! We have such nice memories of a delicious waffle breakfast at your house : )
KimS
January 8, 2013 at 6:16 pmLove the video can’t wait to try the waffles and sauce. My son just became vegan, so I am very excited to make these. Just wondering–I’m assuming you used Old Fashioned Oats, do you think I could also use the Quick Cooking Oats? Since you blend it all up….I was thinking maybe yes…..
Jennifer
January 8, 2013 at 6:47 pmHi Kim,
Yes, you can use either old-fashion oats or quick-cooking oats.
Jennifer
KimS
January 13, 2013 at 9:13 pmI ended up using old-fashioned–I thought I was out, but I wasn’t. Good to know about the quick oats, though. Thanks!!
KimS
January 13, 2013 at 9:07 pmI made these and they were very good. My husband had his with a little peanut butter and sliced bananas. My son just became a vegan–so he got to eat them, too! I can’t wait to try the berry sauce. Thanks for posting (or re-posting) this! Loved your video, saw it on Pinch of Yum. Now I’m subscribed to your blog!
Nerine
January 14, 2013 at 3:37 amThese waffles look amazing – I can’t wait to make them! I LOVED the video as well, very creative!
Just a question, do you have the recipe for the skinny cream topping? I did go to the ‘link’ provided, but couldn’t find the recipe there. My waffles just won’t be the same without the skinny cream topping!
Jennifer
January 14, 2013 at 9:09 amHi Nerine,
The Skinny Coconut Cream Topping is from my weight loss program, which is a subscription-based program. Subscribers get access to all the recipes and other help, tips, etc.
I’m glad you liked the video. : )
Jennifer
Jessie
January 22, 2013 at 3:58 pmLove the video and the healthy waffle recipe. Makes me want to purchase a waffle iron asap! Thanks!
Shana
January 23, 2013 at 10:29 amThese look scrumptious! Do you have any more info about baking powders and soda on digestion? I’ve been suspecting for a while now that baking powder is not my intestines friend, but have never found any information about it.
Jennifer
January 23, 2013 at 12:42 pmHi Shana,
Baking soda and baking powder (even aluminum-free baking powder) alter the pH of the stomach and irritate the digestive lining.
We try to avoid them when possible, which means we make these delicious waffles … and we opt for cookies made without baking powder (I’ll be sharing some recipes soon), we check cereal ingredients, and we eat ice cream cake for birthdays instead of regular cake. [I know, poor us 😉 ]
I think it makes a difference in digestive health.
Kim
January 24, 2013 at 9:38 pmWill this batter be good for pancakes as well, or is it too thin?
Jennifer
January 25, 2013 at 7:53 amHi Kim,
I don’t think this will work for pancakes since it’s the steam caught in the hot waffle iron that makes these egg-free, baking powder-free waffles rise.
Hanita
February 3, 2013 at 7:26 amJust made your waffles and they are great. Unfortunately I have a very old waffle iron wich belong to my grandmother. So I switched it off by 5 minutes and again by 8 minutes.
Kind regards from Holland.
Jennifer
February 3, 2013 at 11:10 amHi Hanita,
Happy to have you visit from so far away : )
I’m glad you liked the waffles and that you were able to make them work with your grandmother’s iron.
Jenifer Hickman
May 29, 2013 at 3:40 pmCute!! Now I’m hungry. 😉
Ellie
July 19, 2013 at 8:54 pmThese look incredible for after a hard workout! I was just wondering, could I sub either almond flour or cashew butter for the almonds or cashews? (I guess I’m wondering how ground up they get in the blender!) I usually don’t just buy raw nuts because they’re too calorie dense for me to keep around! If so, what would be the appropriate amounts to sub, or should I just experiment? Thanks!
Jennifer
July 20, 2013 at 9:42 pmHi Ellie,
You should be able to substitute almond flour for the almonds. 1/3 cup of whole almonds equals almost 1/2 cup of almond flour.
Hope you enjoy 🙂
Jennifer
Debi
March 19, 2016 at 10:30 amLove the video … well done! I cannot seem to find the Skinny Cream Topping on your web site. Help!
Jennifer's Kitchen
March 20, 2016 at 9:45 amHi Debi,
The Skinny Cream Topping is part of my weight loss plan, which is subscription based. You could use the topping in this recipe instead.
Enjoy! 🙂
Brandy
September 14, 2018 at 11:12 pmThank you! These are delicious! I made a double batch and my kids (there are 4 of them) still wanted more!
Zoraida
January 7, 2013 at 9:33 amNice Video! I can’t find the Berry Berry Sauce on your site any longer, I wanted to share the link with a friend but can’t find it. Let me know when you put it up, thanks!!
Jennifer
January 7, 2013 at 10:03 amHello Zoraida,
I’m glad you like the video.
Here is the Berry Berry Sauce recipe/post:
https://jenniferskitchen.com/2012/02/berry-berry-sauce.html
Enjoy!
Jennifer
Zoraida
January 8, 2013 at 9:26 amThanks! hat Berry Berry sauce was delicious, I even saved some as a topping for homemade pineapple ice cream and was the perfect touch. I added some more grape juice to get it more runny for the ice cream.
Thanks again! Let me know when you post those attrative cookies recipe that are with the Brazil milk!
Blessings,
Zoraida