Prep 10 mins
Cook 20 mins
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.
- 414.03 ml low-fat buttermilk
- 2 egg whites
- 29.58 ml canola oil
- 4.92 ml vanilla
- 236.59 ml raw kamut
- 118.29 ml oats (raw oatmeal)
- 29.58 ml maple syrup or 29.58 ml honey
- 2.46 ml salt
- 2.46 ml baking soda
- 9.85 ml baking powder
- In your blender put the buttermilk, egg whites, oil, and vanilla.
- Then add the kamut and oatmeal.
- Blend for 3 to 5 minutes until the mixture is very smooth and there are no crunchy pieces left.
- You are better off leaving it in the blender longer to avoid crunchy pieces altogether.
- Now add the maple syrup, the salt, the baking soda and the baking powder.
- Blend for a few seconds to make sure it is all mixed.
- Cook according to your waffle maker's instructions.
I made these today. They were amazing. Using whole raw grains sounds kind of strange, but it works just fine and the waffels taste great.