OATMEAL HEMP BLENDER WAFFLES
- 2 cups water*
- 2 cups oats (quick, rolled or steel cut)
- ¼ cup hemp seeds
- ¼ cup maple syrup or 3 pitted dates
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon vanilla
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- coconut oil for cooking
- Process all ingredients in blender until smooth. Transfer batter to a different vessel (I like to use a glass measuring cup with a handle for easy pouring) and wash your blender out immediately. Otherwise, the batter will get thick and goopy as it sits in the blender and makes it very difficult to clean out.
- Heat your waffle iron and brush with a little coconut oil. Pour batter into waffle iron and cook until waffle is tender and crispy. Repeat with the remaining batter, adding more oil if necessary and working quickly to cook all of the batter as it will thicken the longer it sits. Serve with desired toppings or allow waffles to cool on a cooling rack if not serving immediately and freeze.
- Alternatively, to make pancakes, heat a skillet over medium. Add a light coating of coconut oil and pour about ¼ cup of batter into the skillet. Allow to cook for 2-3 minutes, until bubbles form on the surface. Flip, and cook an additional 2-3 minutes until golden brown. Serve immediately.
Notes:
Water works perfectly well in this recipe, but I also occasionally enjoy using plant milk such as unsweetened almond or soy if I have that on hand.
My favorite way to serve these waffles is with peanut butter on top!
These don’t get as crispy as I prefer my waffles, so after cooking I like to pop mine in the toaster oven to get a nice crisp. This is also why these are perfect for freezing, as they will get perfectly crisp when toasting from frozen!
