Best Corn-Oat Waffles

These really are the BEST waffles!

 

I know I’ve already done a post for this week, but I just have to share this awesome waffle recipe! I have been struggling to find a great whole food, plant-based, no-oil (WFPBNO) waffle that works in our waffle iron. We’ve tried dozens and they always stick, pull apart in halves when we open the waffle iron, or just aren’t to our liking. But today, I’m so excited to say, I found one! Alan just tracked me down, half-munched waffle in hand exclaiming, “Honey, these are the best waffles you’ve ever made!” No joke!

As I noted during VeganMoFo19, I’ve been going through my mom’s old recipe files on a quest to veganize old family favorites. I found myself with more time to work on that project this week due to the COVID19 lock-down. Yesterday, I found an old yellowed newspaper clipping of a waffle recipe, from an unknown time, unknown newspaper, no author, for Best Corn-Oat Waffles (No eggs, soda, baking powder, oil or sugar). And it’s accidentally WFPBNO! And gluten-free! I’ve searched the interwebs and just can’t track down the author.

I don’t ever remember my mom making these, and neither does she, but I do remember her quest to find a cornmeal waffle recipe when I was a kid. We used to go out for family breakfast on Saturday mornings to a restaurant, Two Clowns Drive-In, in Longview, Washington before my allergy shots and my brother’s kids bowling league (see how the clown restaurant fits perfectly into that scenario?!?!?) and they served amazing cornmeal waffles that were out of this world. So I’m guessing this recipe is from the 80s when she was looking for a cornmeal waffle to make at home.

Making Best Corn-Oat Waffles

These are so easy to make! You probably have everything you need in your pantry.

You make a batter in the blender with uncooked oats, cornmeal, dates (you could sub raisins), sunflower seeds (sub any other seeds or nuts), salt, vanilla, and water. If you have a high speed blender, like a Vitamix, put all the ingredients in a blender and blend until smooth. If you have a regular blender, mix all the ingredients in a bowl and then blend half at a time until smooth.

Waffle iron loaded with batter.

Pour the batter on a preheated waffle iron. We have a Krups F654 Belgian Waffle Maker that makes thick waffles, so I use 1/2 cup of batter per waffle. Your waffle iron may vary.

Cook for 6-10 minutes (mine only take 6 minutes). They rise by steam, so you want to give them enough time to rise, bake through, and get golden and crispy.

Golden, crispy, WFPBNO Belgian waffles!

Serve with desired toppings. Applesauce and cinnamon is always my favorite, but you can use any fruit and, of course, maple syrup! The dates give these waffles a bit of sweetness—Alan likes them plain.

Zero Waste, Batch Cooking Tip

Make a couple batches of waffles or save the leftover ones (unlikely in our house!). Let them cool and then layer them between waxed paper in metal cookie tins. Put this tin in your freezer. Later, when you want waffles in a hurry, grab a couple and put them still-frozen in your toaster and toast for a quick waffle breakfast! My mom always did this when I was growing up after we fell in love with the ease of Eggo Waffles for a hot breakfast before school. This was much more economical than buying commercially-made waffles, and much better for us.

So give these a try! You won’t be disappointed. And they’re perfect for cooking from your pantry.

Print Pin
5 from 1 vote

Best Corn-Oat Waffles

No eggs, soda, baking powder, oil, or sugar!
Course Breakfast
Cuisine American, Brunch, Dairy-free, Gluten-Free, WFPB, Whole Food Plant Based
Keyword Breakfast, Brunch, Vitamix, Waffles
Servings 4
Author Unknown

Ingredients

  • 3 cups oatmeal uncooked
  • 1/2 cup cornmeal
  • 1/4 cup pitted dates or raisins
  • 1/4 cup sunflower seeds or other seeds or nuts
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 3 1/2 cups water

Instructions

  • Put all ingredients into a high-speed blender and then blend until smooth. If you are using a regular blender, mix all ingredients in a large bowl and then blend half at a time until smooth.
  • Bake in preheated waffle iron for 10 minutes. Do not lift top too soon. These waffles raise by steam and are nice and crisp and tender.
  • Use fresh fruit for topping.

Notes

Source unknown, found in my mom's old recipe stash!

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