GF DF Blender-Batter Waffles & Pancakes (with photos)

[quirkycooking]

Brown rice waffles with pure maple syrup and strawberries.

This is one of my favourite recipes - it's very versatile, you can use so many different kinds of grains, and it just works so well!  These are made using the 'blender batter baking' method outlined in Sue Gregg's 'Breakfast' cookbook. You use the whole, raw grain to make these, not flour.  It's best to start them the night before so you can let the batter sit overnight to increase digestibility.  But if you forget, they'll still work.    These photos are of waffles and pancakes made with brown rice - no other grain or flour.  Notice how light and white they are - I prefer these to wheat or spelt ones, as they are so much heavier.  If you can't have egg, just leave it out - they still work fine.  This recipe makes enough for our family of 6, with usually some left over for morning tea! 

Brown rice pancakes with Rapadura and lemon juice.

1. Place in Thermomix & blend on speed 9 for 2 minutes, scrape down, then blend another minute:
- 450g rice/almond milk
- 1 teaspoon apple cider vinegar
- 2 Tablespoons olive oil (optional, for crispness)
- 1 teaspoon vanilla extract
- 450g raw brown rice (see variations below for other grain options)

The batter should swirl around a vortex in the bowl - if it doesn't, slowly add more rice milk until hole reappears. For waffles, the batter should be thinner than pancake batter. This is the secret of light waffles.

2. Leave to stand at room temperature overnight.

3. Add and reblend on highest speed for 1 minute:
- 1 large egg (optional)

4. Blend in quickly but thoroughly (assisted with rubber spatula if needed):
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt

5. Preheat waffle iron, and spray with non-stick spray. Bake waffles until crispy, and serve immediately with butter and/or pure maple syrup. Or cook as pancakes in greased frypan. Delicious!

Variations:

You can use all sorts of grains in this recipe, not just brown rice...

try a mixture of rice & rolled oats, or spelt & oats (1 cup rice/spelt, 1/2 cup oats),

or buckwheat (hulled) and/or spelt.

Any of these grains will work: spelt, oats, brown rice, kamut, millet, buckwheat (hulled), barley (hulled), corn (whole dry, not cornmeal), quinoa... corn takes more grinding and definitely needs to be left overnight to soak.

You can also add 1 tablespoon flax seed if you like.

And of course, if you want you can stir in some chopped pecans/walnuts/sunflower seeds/berries/banana pieces!

Have fun, Jo

[JulieO]

jo these look amazing.  Can you tell me if you make the rice milk, I can't say I've seen it anywhere?

Julie.

[Thermomixer]

Great work Jo - look really good.  Have you tried with straight buckwheat?  Maybe too heavy.

JulieO - there is a recipe for rice milk in veg book and ??EDC - but there is a thread on here started by Spanner?  about rice milk - worht reading just for the humour

http://www.forumthermomix.com/index.php?topic=1283.0 - not only did he buy the machine but became a very enthusiatic consultant too!!

[judydawn]

These look lower in fat than the recipes in the recipe book that came with my waffle maker.  Guess I can use ordinary skim milk and still get the same effect?

[brazen20au]

i've been wanting to try these but coulnd't remember where the recipe was! what is hulled buckwheat jo? can i buy it hulled or do i need to do something with it? or is most of the buckwheat you buy hulled? how acn i tell?

[Thermomixer]

Think we only get hulled buckwheat http://www.forumthermomix.com/index.php?topic=252.0

[brazen20au]

thanks

[JulieO]

Thanks for the link Thermomixer, I should have tried looking on here first.     I think it  may be easier to just use skim milk like Judy said.  These have gone on my list of 'to try'. 

[quirkycooking]

Here's my rice/almond milk recipe: http://quirkycooking.blogspot.com/2009/06/rice-almond-milk.html
Of course you could use cow's milk instead, but if it's full cream, just add a little more so it's not too thick.  (Thick is okay for pancakes, but makes waffles a bit too heavy!)

I've used just buckwheat, it works fine!  I use hulled, I don't like all the black bits in it!

[judydawn]

  These have gone on my list of 'to try'. 

Bet that list is growing by the day Julie  Never a dull moment with the TMX in the kitchen.

[JulieO]

Oh Judy, you're not wrong.  Some days I literally don't know what to make first.
 I get pulled in different directions LOL and every time I come on here there's another recipe I want to make 

Just  made brioche for the  first time in my life, haven't even tasted it before so even though I don't have anything to compare it to, it tastes dam good!  Used the recipe from the EDC.
 
Going off topic here, sorry.  Anyway, I'm loving it. 

[Thermomixer]

Julie - wait til you try it toasted or in bread & butter pud !!

[JulieO]

Have already saved your bread & butter pud recipe Thermomixer, will  be giving that a try. 

A friend has suggested making a sweeter version of the dough and using it for cinnamon scrolls.  I love cinnamon scrolls, so want to give that a go too. 

[Chelsea (Thermie Groupie)]

Just  made brioche for the  first time in my life, haven't even tasted it before so even though I don't have anything to compare it to, it tastes dam good!  Used the recipe from the EDC.

Brioche is very yummy Julie and so easy to make.  I love the brioche recipe from Jo's Quirky Cooking Blog (and the photo that Jo took of her brioche - yummo!).  I made one yesterday with stewed apples, sultanas, rapadura and cinnamon.  My kids love it! 

[marmee]

Thank you sooooo much!  Can't wait to give this a go.  You reckon just leave out the egg and not use a replacer?  May try adding a mashed banana instead of egg...