Red Lentil Waffles
🇺🇸 United States
Ingredients
- 1 cup dry red lentils
- 2 soft Medjool dates
- 1/2-2/3 cup plant-based milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1-2 pinches salt
- 1 tbsp lemon juice (or apple cider vinegar)
- Chocolate spread (vegan Nutella), for serving
- Chopped walnuts, for serving
Steps
- Rinse red lentils in a sieve until water runs almost clear, then soak in plenty of water for at least 2-3 hours.
- Drain, rinse, and drain the lentils once more.
- Blend lentils with remaining ingredients (except toppings) in a high-speed blender until smooth, similar to thick pancake batter. Pause to scrape down sides as needed.
- Let the batter rest and thicken while preheating a lightly greased waffle maker.
- Pour batter into the hot waffle maker to cover about 3/4 of the surface, close lid, and cook until golden brown and crisp.
- Transfer waffle to a wire cooling rack to keep crispy, then repeat with remaining batter.
- Serve with chocolate spread and chopped walnuts, or other toppings of choice.
Notes
Gluten-free waffles. Cooking time varies by waffle maker; cook until little to no steam is visible.
Source: elavegan.com