When I woke this morning, while I lay in bed completing my bed stretches another part of my brain was configuring my breakfast plan. Once I got down to the kitchen and opened the fridge to see what I could combine, my breakfast waffle experiment came together.
Since having a couple years of trial and error with pancake batter, I decided that I could muddle my way through a savory waffle. Here is what I did.
- 1 small carrot peeled and cubed
- 1 small yam / sweet potato peeled and cubed
- Place carrot & sweet potato/yam into pot of water. Boil until soft. Set aside ½ Cup.
- ¼ Cup fennel, chopped, pan-fried in olive oil, until soft. Set aside
- ¼ Cup scallions (green onion) chopped. Set aside.
- 2 TBSP frozen spinach OR handful fresh washed leaves. Set aside.
Purée all the above prepared vegetables in small food processor; only ½ Cup combined softened carrot & sweet potato. Add 2 – 4 TBSP (or more) liquid from boiled carrot/sweet potato pot to facilitate mixing. Set aside.
Dry Ingredients: Combine dry ingredients in a medium sized mixing bowl.
- 2 TBSP Organic Millet Flour
- 2 TBSP Organic Quinoa Flour
- 4 TBSP Organic Soy Flour
- 4 TBSP Organic White Rice Flour (or brown rice flour)
- 1-2 TBSP Nutritional Yeast
- 1 scant TBSP Soy Protein Isolate
- 1-½ tsp Baking Powder
- ¼ tsp freshly ground Sea Salt
Wet Ingredients: Combine wet ingredients in a medium sized mixing bowl.
- 1 Large organic egg, beaten
- 1-Cup Organic Homemade Soy Milk
- 1 TBSP Olive Oil
- Pre-heat waffle iron. Wipe or spray a lightly with olive oil (not extra virgin).
- Prepare vegetable purée. Set aside.
- Combine dry ingredients. Set aside.
- Combine wet ingredients. Set aside.
- Pour wet ingredients into bowl with dry ingredients and incorporate well.
- Add vegetable purée and combine well.
- Add more soy milk if necessary. But better to keep the batter on the thicker side.
- Pour batter onto pre-heated waffle iron following appliance directions.
Extra waffles can be frozen (after cooling) and re-heat very nicely in the toaster.
I enjoyed mine with a spot of unsalted butter, which melted nicely on the hot waffles, and they tasted equally good without any butter.