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Overnight Blender Waffles

Yields 8 large thick waffles. More if you make thinner waffles.
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Ingredients
  

The night before-Soak the batter

  • 1 1/2 cups cultured buttermilk may need more to thin batter
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1 1/2 cups white whole wheat flour (or spelt or kamut) (can also use 1 cup of white whole wheat or spelt berries in place of flour)
  • 1/2 cup rolled oats not quick cook
  • 2 tbsp flax seeds or ground flax seed meal

The next morning- Preparing the waffles

  • 1 large egg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Instructions
 

To Make Batter the Night Before

  • Place all the ingredients for the night before soak into your blender and blend on high until thoroughly blended. You want to keep the batter somewhat thin- it should create a whirlpool like effect (vortex) in the blender when blending. You may need to add a little more buttermilk to achieve this- so keep an eye on it. Cover blender and allow ingredients to soak overnight.

Step Two- Making the Waffles in the Morning

  • Preheat waffle iron to your desired setting.
  • Add the egg and blend on highest speed for about one minute. You can also add a little more buttermilk at this time if you notice your batter is too thick (no whirlpool/vortex).
  • Briefly blend in the baking powder, baking soda and salt just until blended
  • If you have problems with waffles sticking in your waffle iron- brush some olive or coconut oil in the wells. Pour the batter in hot waffle iron. Cook until desired doneness.
  • Top with your choice of toppings: butter, maple syrup, fruit, whipped cream, peanut butter, etc.
  • Leftover waffles can be wrapped tightly and stored in the refrigerator for a couple of days or in the freezer for a few weeks. Reheat briefly in toaster.

Notes

This recipe works in a medium/large food processor too
Can use whole milk kefir in place of the buttermilk
If you have them, you can use 1 cup of whole wheat, kamut, or spelt berries in place of the flour (I wouldn't do this in a food processor, only a blender.)
Adapted from The Nourishing Home