Blender-Batter Brown Rice Waffles or Pancakes

Brown rice waffles with pure maple syrup and strawberries

This is the best waffle and pancake recipe ever - so light, and the waffles are nice and crispy - and they're healthy too! They are dairy free, and gluten free if you use brown rice and/or buckwheat. They can also be made nut free and egg free. You can use all sorts of grains in this recipe (see variations below), so have fun experimenting! 

Pancakes with Rapadura and lemon juice

You use the whole, raw grain to make these, not flour, so it's best to start them the night before so you can let the batter sit overnight to increase digestibility.  Notice how light and white they are - like white flour pancakes, but much healthier. Everyone who tastes them loves them, even people who usually only eat wheat!

The method for this recipe is similar to the 'blender batter baking' method outlined in Sue Gregg's Breakfast cookbook.  I've made my version dairy free, but instead of using rice-almond milk I've gone back to the basic ingredients and added raw almonds and water to the rice flour, so it makes its' own milk. If you can't have nuts, just use 330g of your preferred milk instead of the almonds and water and skip step 2.

1. Place in Thermomix and grind on speed 9 for 1 minute or so until fine:
- 250g raw brown rice (see variations below for other grain options)


2. Add nuts and grind for another 30 seconds on speed 9:
- 30g raw almonds (or raw cashews)
   Scrape down lid and sides of bowl with spatula.

3. Add and mix for 30 seconds on speed 9:
- 300g water
- 1 teaspoon apple cider vinegar
- 30g macadamia oil
- 1 teaspoon vanilla extract

4. Cover and leave to stand at room temperature overnight. (Or pour into a glass bowl and cover.)

5. When you're ready to cook them, add and reblend on speed 9 for 1 minute:
- 1 large egg (optional - works fine without)

6. Blend in quickly but thoroughly on speed 5-6:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt

7. Preheat waffle iron, wiping surface with some oil. Bake waffles until crispy, and serve immediately with butter and/or pure maple syrup. Or cook as pancakes in a little coconut oil in 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 is very noisy, but it works well.

You can also add 1 tablespoon linseeds if you like.

And of course, if you want you can stir in some chopped pecans/walnuts/sunflower seeds/berries/banana pieces into the batter - we love blueberries and banana!

Have fun :)