Whole Wheat Blender Waffles

We have pancakes a lot around here and the latest request has been, "Waffles please." Remember this post?  Well, I took it and changed things around a little bit to make some great waffles and I think they were wonderful.  Even being made of whole wheat they were light and fluffy and soaked up the butter and maple syrup perfectly.  My 5 year old ate them for breakfast, lunch, and dinner.  The 6 year old stated, "I didn't mean homemade waffles."  Whose house are you in girly?

Whole Wheat Blender Waffles

2 cups whole wheat kernels
1 T lemon juice (apple cider vinegar or white distilled vinegar)
2 1/2 cups rice milk (water or dilluted coconut milk)
2 eggs
2 T of coconut oil
2 T of agave
1/2 tsp. of salt
2 T of baking powder

I tested out soaking my wheat kernels and it worked well for me. 

Take the 2 cups of wheat kernels and rinse well in a colander. Then put them in a glass bowl covering with warm water.  (Some of the sticks and debris floated to the top making it easy to get them out.)  I then added 1 T of acidic component. Cover and set in a warm place in your kitchen 8-24 hours.

The next morning I drained the kernels then added them to my blender along with the rice milk.  Blend on high for about 3-5 minutes depending on the power of your blender.  Add eggs, coconut oil, agave and salt.  Blend for about 30 seconds until well combined.  Pulse in the baking powder till mixed.  This should leave your batter foaming and light.  Cook in your waffle maker and enjoy!


Recipe Notes:
The lemon juice worked great but I think I will get a better foam if I use 
apple cider vinegar or white distilled vinegar making for an even lighter 
waffle.  I also think cinnamon would be a great addition too.