Packed with nutrition, these feathery light crispy waffles are worth the time to pre-plan and soak the soybeans. Note soybeans can be soaked ahead of time and frozen until ready to use.
Yield: one dozen
Ingredients
- 1 cup soaked soybeans* (1/3 cup dry/60 g/2 oz)
- 2¼ cups water
- 1½ cup rolled oats
- 2 tsp vanilla
- ½ tsp salt
Instructions
- Add soybeans to blender along with the water, rolled oats, vanilla and salt.
- Blend until smooth and set aside for 10 minutes to allow the batter to thicken. This can be done while the waffle iron is heating.
- Allow 12 to 15 minutes to bake, with no peeking during the first 10 minutes. If you try to open the lid before the waffles are ready the lid will be very difficult to open and the waffles will separate. At the same time, they may appear done, but might still be a little doughy in the middle. Because each waffle iron is different, I recommend that you do a test to make sure you know how this batter cooks up with how long it takes with your specific waffle iron. Because of the beans, these waffles take about 4 to 5 minutes longer to cook compared to “regular” waffles, but the end result of a feathery light and crispy waffle is well worth the wait.
- If desired, serve with apple sauce and a nut butter. Another option is with Cashew Pear Cream and and berries.
- Left over waffles also freeze well.
Soaking Soy Beans
- Soak soybeans overnight in 1½ cups of water. During the soaking process, the beans will double in size so choose a large enough container to accommodate this. When ready to use, drain the water and give the beans a quick rinse.
- Soaked soybeans can be frozen and used later. When freezing, drain and rinse the beans, then cover with fresh water.