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This recipe was sent to me by Deb, an ultramarathoner & endurance athlete who likes a breakfast that keeps her full & fueled on her long mountain runs.
This is her favorite--and now it's mine.
I hope it will soon be your fave, too.
The recipe makes 9 medium size delicious-hearty-slightly-sweet waffles that can be stored in the refrigerator or freezer to eat throughout the week. They're perfect plain, with maple syrup, topped with blueberries, or even spread with 2 tablespoons of PB2 & blueberries.
What's PB2? It's defatted peanut flour (1.5 grams of fat per 2 tablespoons) that reconstitutes into a creamy "peanut butter" with just 2 tablespoons of water. It's now available at Whole Foods & even my local grocery store. You can order a pound or more at a time through the company's website. That's how we do it.
Without a topping, these make a very portable take-with power snack.
Power-Packed Plant-Based Whole-Grain & Seed Waffles/Pancakes
Makes 9 waffles (based on 1/2 cup of batter)
Ingredients:
- 1 cup of oats (rolled oats or steel-cut) I've used both. Rolled oats might grind more easily.
- 1 cup raw buckwheat groats (buy in bulk at Whole Foods or Nuts.com We buy 10 lbs at a time)
- 1/2 cup ground flax seeds or flax meal
- 1/2 cup pumpkin seeds or sunflower seeds (I use pumpkin seeds!)
- 1/4 cup raisins or currants
- 1 very ripe medium to large speckled banana
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- Optional spices include: pumpkin pie, allspice, ginger, cloves, vanilla to taste
- 3 cups of unsweetened almond milk--or your favorite non-dairy milk. Water can also be used--although I've only made this with milk.
Preparation:
1. Before you start, soak the 1/4 cup of raisins in about 1 cup of the milk needed for the recipe.
2. SEPARATELY grind each of the grains & seeds in a power blender, like a VitaMix. Emptying the contents into a large bowl after each one is ground. Works beautifully--& this won't clog up your blender. DO NOT try to grind everything together at the same time. DO NOT GRIND or blend the raisins in anything--except the milk.
I'm sure a food processor will also work, but, I haven't tested that out.
NOTE: Raisins or currants are too gooey & must be blended separately with the milk, or they'll get stuck around the blades. Because the pumpkin seeds have fat in them, they don't grind up as "cleanly" as do the grains.
3. Pour the remaining milk--2 cups--into an empty blender, along with the raisins & their 1 cup of soaking milk & the banana. Add the cinnamon & nutmeg & mix until well-blended.
4. Pour the milk into the bowl with all the ground up grains & seeds & mix until just smooth with a whisk or a mixer on slow speed.
5. Preheat your waffle iron or griddle, if you're making pancakes. I have a non-stick waffle iron, but I still had to spray it with Spectrum's high-heat canola spray before each waffle, or they stuck. The trick for me was figuring how long each waffle took to cook & not opening the waffle iron until then. Using 1/2 cup of batter, each waffle took 4 minutes to be done. Larger waffles will take longer.
6. USE 1/2 cup of batter per waffle in order to make 9 waffles.
7. Store extras in the refrigerator or freeze them. Heat them up in a toaster oven for crispness. Top with thawed wild blueberries or a fruit of your choice. The Lab Rat insists on maple syrup. I skip the syrup. For an extra 5 gram protein boost (45 calories), spread with 2 tablespoons of PB2.
