This is a slight modification on my kamut pancakes (#75548) that I decided to try on a whim. The kids loved them and were asking for them to be toasted the next day. Anytime I can get anything healthy like that into my kids willingly (especially the picky older one!) I love it! This uses the actual kamut grain, not kamut flour. You use the blender to cut up the kamut (an ancient type of wheat with a lovely nutty flavor). Kamut can be found at your health food store. It looks like plump brown rice. These waffles are a bit dense and if you don't get the grains cut up very well, have the occasional crunchy piece. But they have a lovely flavor, are good for you, and my kids devour them! While sour milk could certainly be used here, buttermilk will give it a depth that you can't get from sour milk.
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- 1In your blender put the buttermilk, egg whites, oil, and vanilla.
- 2Then add the kamut and oatmeal.
- 3Blend for 3 to 5 minutes until the mixture is very smooth and there are no crunchy pieces left.
- 4You are better off leaving it in the blender longer to avoid crunchy pieces altogether.
- 5Now add the maple syrup, the salt, the baking soda and the baking powder.
- 6Blend for a few seconds to make sure it is all mixed.
- 7Cook according to your waffle maker's instructions.
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Nutritional Facts for Buttermilk Kamut Waffles
Serving Size: 1 (659 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 87.7
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.5 g
- Cholesterol 1.7 mg
- Sodium 308.3 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 0.8 g
- Sugars 4.5 g
- Protein 3.4 g
The following items or measurements are not included: