Yesterday I saw Elana’s post, with her theme for this month’s Go Ahead Honey, It’s Gluten-free: Grain-free Cakes and Cupcakes. I consider pancakes and waffles to be in the cake family, and after all, this is almost the exact recipe for my Vanilla Bean Cake.
Oh my goodness… These waffles are yummy, but with the warm blueberry compote… Wow. I may never eat a waffle alone again. Go ahead honey, it gluten and grain free!
If you use your blender to puree this batter, like I do, then give your blueberries a quick blitz first, before you make your waffle batter. That way the compote can warm up on the stove while you make the waffles, and you can just rinse the compote from the blender before you add the eggs and other ingredients for the waffles.
Blueberry Compote
Add to blender:
3 cups thawed drained blueberries
(I found a bag of organic frozen blueberries at Costco -yay!)
1 tbsp honey
Blitz for about 3 seconds.
Simmer on the stove and reduce to the desired thickness.
Grain-free Waffles
Makes 3 waffles.
Puree:
4 eggs
1/4 cup coconut flour
1/4 cup honey
2 tbsp ghee or coconut oil
1 and 1/4 cup white beans (I use Great Northern, that I cook myself)
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp vanilla liquid stevia
3/4 tsp baking soda
3/4 tsp baking powder (Grain-free Baking Powder Recipe)
Set waffle maker to medium/high.
I grease mine just slightly before pouring the batter.
Cook for about 3 minutes.
Many thanks to Elana and Naomi!
Alchemille says
Those look really yummy!
I think my husband, who’s slowly moving towards GF, will be tempted.
(Hopefully the batter won’t stick to the waffle iron).
Worst case, I’ll use the batter for pancakes ;).
Marissa says
Oh deliciousness! I haven’t had a waffle in YEARS. I think I might have to ask my boyfriend to break out his waffle iron soon. How yummy!
Eloquacious says
After making waffles with just almond flour, and those that combine almond and coconut, I had the idea to adapt your white bean cake to a waffle batter… only to discover that you had beat me to it! I made them this afternoon, and they were SUPER tasty!!
Eloquacious says
After making a test batch for myself, I made a double batch for my husband, my toddler, my parents, my brother, and my grandparents, as part of a big brunch. No one knew what they were made of until afterwards, and everyone ate them and enjoyed them. There were no leftovers. 😉
Kim says
These turned out awesome! I doubled the batch, but then did not have enough coconut flour left (need to buy in bigger bulk) so I used almond flour to make up the difference and keep it grain-free. Since almond flour does not require as many eggs as coconut flour, I cut the eggs back by two. I also separated out 3 of the whites from the 6 eggs I was using and beat them, then folded them in (just a habit for waffles since it is what my mom and gma have always done). These turned out perfect (and smelled like I was baking a cake)! The blueberry compote was so perfect with this – both boys literally licked their plates! And now i have some frozen so that I can just toast up in the morning this week! Yay! Love grain-free goodies ;0) Great post!
Kelly says
You guys are the best! I am so happy! Thanks! XOXO
Arlyn says
I made these for breakfast today but had to use almond meal flour instead of coconut flour and they came out so GOOD!!! Thanks for the recipe =)
Kelly says
Arlyn, Cool! I’m so glad! Thanks for telling me! : )
Amy says
Just thought I’d let you know how much my family loves these! They are known in our house as “waffrijoles”!
Kelly says
Thanks Amy! =)
fernanda says
I have a question, I made these waffles tonight, they were very yummy!
My issue was it stuck to my waffle iron. The batter was a little thick, is that normal?
I doubled the recipe and got 6 waffles, my waffle iron makes 4 at a time. Ant tips that will help me next time?
Jill Durand says
I would love to make these but am also trying to go aluminim free and BPA free. Do you use a non-stick waffle iron? Do you also can your own tomatoes? I am having a hard time moving away from canned tomatoes and sauces.
Kate A. says
Is there anyway to make this without eggs? Maybe use applesauce or bananas?
Anonymous says
I realize this is an old post, but my mother in law discovered it a few months ago and I’ve been hooked since. I’ve been cooking it like pancake batter because I didn’t have a waffle maker, it dos work well like that. But I finally broke down and bought a waffle maker yesterday just for this recipe. Thanks so much for such a delicious and healthy waffle. 🙂
... says
How do you prepare the White Beans?
Unknown says
I made these with black beans and molasses and gingerbread spices and they turned out so good. Thanks for the great recipe! I think I might try adding jam to the batter and maybe some cocoa maybe chocolate strawberry waffles! or nutmeg and cinnamon for egg nog waffles topped with whipped cream!
Michelle says
I love the original recipe (eating the first waffle now while standing at my kitchen counter) and I love the molasses-gingerbread flavor combo. Thank you both!
Shalemama says
Just want you to know that these are a total staple in my house – they are the only waffles my gluten-sensitive sweetie will eat, and my daughter LOVES them. One thing I’ve changed for those who follow Ayurvedic practices is to substitute the honey for brown rice syrup (Ayurveda recommends pretty strongly against cooking with honey at all.) Thank you!
Judy says
I’m so excited to make these. I’m on GAPS diet so can just substitute in white navy beans. The problem I have, though, is that I can’t have baking powder on GAPS. Do you know if I can just leave it out, or if I do, do I need to double up on the baking soda? I don’t want to have a huge flop……had too many of those lately. Thanks.