White Bean Waffles

I made a recent kitchen resolution to cook beans from scratch whenever possible, especially if I need more than one can. Using my slow cooker makes this ridiculously easy. I don’t know why it took me so long to start doing this.
First I made black beans and used them in a double batch of burgers. Then I made some navy beans without much of a plan for them, so I put them in the freezer in can-sized batches.
When I came across Bryanna’s recipe for bean waffles, I decided to make my own version. She puts raw, ground beans right into the waffle batter, whereas my beans were already cooked, thus mine are quite different. Like hers, though, you can’t tell the beans are in there. In fact, someone who doesn’t like whole wheat might find these more acceptable because of the beans. The flavor is quite neutral, making these great for savory dishes (I’m craving seitan and gravy over waffles right now) as well as delicious doused in syrup. The texture is what makes these a standout; cooked to a light crisp on the outside, they’re fluffy and tender on the inside.  I suggest making a big batch and freezing some to toast up for another day.I am sending these waffles to Susan’s My Legume Love Affair, hosted this month by Heather of Girlichef, and to Helen’s Breakfast Club, hosted this month by Ruth of Makey-Cakey.

White Bean Waffles
I used navy beans in these, but they’d work with great northern beans, cannellinis, or even chickpeas. One 15.5-ounce can yields the right amount if you don’t have cooked-from-scratch beans available.
1 cup whole wheat pastry flour
1 cup oat flour (or an additional cup wheat flour)
4 teaspoons baking powder
1/4 teaspoon salt (omit if using canned beans)
1-3/4 cups white beans, drained and rinsed
1-3/4 cup plain soy or almond milk
2 tablespoons toasted walnut oil or cooking oil
2 tablespoons maple syrup
Whisk together the wheat flour, oat flour, baking powder and salt in a large bowl. Puree the beans, soy or almond milk, walnut or cooking oil, and maple syrup in a blender. Stir into the dry ingredients.  Cook according to your waffle maker instructions.
Makes about 18 (4-inch) square waffles or 9 (8-inch) round ones for 4-6 servings.

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11 Responses

  1. I like that these are vegan, too! Yeay!

  2. Fascinating! Making a mental note of this!
    I love having beans made from scratch. For me, the flavor is so much better than canned, and making them that way is so inexpensive.

  3. Oh my gosh, this is SO COOL. Never would I have thought to put beans in waffles. I think I would love it. I’ll definitely be saving this recipe to try next time I make a big batch of beans. Thanks so much for sharing them with MLLA this month 😀

  4. These look delicious. They are making me want a waffle iron to try them out :o) Thanks so much for taking part in the breakfast club this month

  5. I love this idea. I need to do more baking with beans, they are such a fab ingredient – cheap and packed with protein!

    Thanks for taking part in Breakfast CLub!

  6. What an awesome breakfast! I love how beans add such moistness to baked goods. :)

  7. beans in waffles… I love this!! spotted on MLLA over at girlichef!!

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  9. What a great way to get beans into the kids! Thanks for the recipe- I am going to make them soon!

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