When I was 20 I went to the U.S.A to be a camp counsellor in New Haven, Connecticut. I absolutely loved it. I was there for almost 3 months, 8 weeks at camp and then almost 4 weeks traveling as south as South Carolina (I absolutely loved Charleston) and as north as Toronto. I was introduced to many new culinary species on that trip (man the American’s have rubbish cheese and chocolate- well they did in those days my blogger friends insist things have changed!) but the thing that stuck for me was waffles with maple syrup and bacon. Stuck-like-glue, I just love the salty sweet combination.
Over the years I always ordered it in a restaurant and make pancakes all the time but waffles always seemed like such a faff. NOT ANYMORE!
Blender waffles she says! My pancake making days were instantly changed when I found blender pancakes, the mix of healthy fats and protein in the eggs and almond/coconut flour, plus the natural sweetness of the banana has given my kids pancakes way more often- even on school days! Grain free too which make these perfect for me and my family. So I took this combo and played with the consistency and thus blender waffles are born!
I now make 2 different types; Chocolate Waffles (very rich chocolatey flavour with zero added sugar) and Vanilla Waffles. I have included both for you- you’re welcome!
Vanilla Blender Waffles
A gluten-free and super simple waffle recipe. All you need is a blender and 5 simple ingredients!
Here are the chocolate ones! These are nice served with cream and berries.
Chocolate Blender Waffles
Rich, bitter cacao with the natural sweetness of banana. Full of healthy fats and protein. Blender waffles are super simple and only have 7 ingredients that you probably have in your house. Grain free these are paleo friendly.
I remember seeing the blender pancakes on pinterest and my friend Kate was making them. I was happy making my Weekend pancakes and Almond and coconut flour pancakes. Then one day when we were in a massive rush my daughter was making a big fuss about eating pancakes for breakfast! Thus my venture into blender pancakes began!
Super easy and very little mess- however not the easiest pancakes to flip in the pan! So I started to play with the recipe just a little. The basic recipe is banana and egg in a blender! I add a bit of substance to that and a little extra nutrition. But still keep them grain free.
An adaptation of the pinterest blender pancakes to make them more substantial and easier to flip.
3 eggs (medium from pasture raised free range chickens)
1tbs almond meal
1tbs coconut flour (or you can use oat or buckwheat)
Butter/Ghee for cooking
Add all the ingredients to the blender
Add butter to the pan when melted pour in pancake mix. These pancakes can be used for crepe style pancakes or thicker piklet style.
When bubbles appear and the edges are cooked- flip the pancake over and allow to cook for a few more minutes.
We normally have our pancakes with coconut yoghurt, maple syrup and berries. Or we will have nut butter and chia jam. Almost always we will have them with bacon and maple syrup- breakfast of champions.
Loula Natural http://loulanatural.com/
I use this pan to make pancakes for the kids. You have have two pans on the go while you make them as it is pretty difficult to flip them. I add ghee to the bottom of the pan so when you can see the bubbles forming you can just turn the pan over another pan to cook the other side.
I have been perfecting this recipe for weeks now. Most of the previous attempts although tasty were too dense like most gluten free breads seem to be. The combination of having a nice wet mixture and the Kefir makes it really fluffy. If you do not have Almond Milk Kefir then use buttermilk or sour cream (a cultured product!).
I want these as snacks for my kids so I wanted to use natural sugar (containing all the other nutrients needed to digest and utilise the sugar)
4tbs Coconut oil
1 tbs Coconut Butter
4 tbs Almond Milk Kefir
2tbs Honey/Maple Syrup/Coconut Nectar
3 drops Banana essence
3 drops Vanilla essence
1 Cup Gluten Free Biscuit and Baking Flour
1/2 cup Almond Meal (Almond flour, ground Almond- meal can be wet or dry)
2 tbs Buckwheat Flour
1tsp Baking powder
1/2 tsp Pink Himalayan salt
Hand full of raisins/dates
Handful Raw cacao nibs/chocolate chips/sesame seeds/coconut crushed nuts (choose from the list)
Heat the oven to 180 degrees.
Mix the wet ingredients together till smooth and blended with a k-beater. Mix in dry ingredients (except added extras) and then add your last ingredients. Mix through.
I like to use these silicon mini muffin pans. Then bake them fo between 15-20 mins or till risen and golden brown. Allow to cool and enjoy!
Works best when making mini loafs as they stay moist and not too dense.
4 tbs coconut sugar,
2 tbs coconut nectar
2tbs Olive oil,
2tbs coconut oil
1tbs Kefir (any-optional but makes it lighter)
400g Pureed pumpkin
¼ lemon squeezed
Thumbnail size of grated ginger.
1 cup Almond Flour,
½ cup Quinoa Flour
¼ coconut flour
1 cup All purpose gluten free flour/buckwheat flour.
1tbs poppy seeds
1 ½ tsp cinnamon,
½ tsp grated nutmeg,
1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)
1 ½ tsp baking soda,
½ tsp Salt
Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer. Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.
100g sugar (coconut)
113g in salted butter (or coconut mana)
Cream together in the mixer
Sieve in 140g baking gluten free mix- or any gluten free flour
Tsp flax meal mixed with a little water as an egg substitute
30g ground almonds (I use the ones from my almond milk!)
Um- ground ginger, cinnamon, all spice, nutmeg
Grated ginger about a thumb to knuckle size
Tasted and added more ground ginger!
Vanilla essence and a pince pink salt!
Let it sit in the fridge for an hour- roll it thin for cookies and thicker for house (and probably make 4x as much)
Bake at 180 for about 10 mins- allow to cool then ice if you want.