Buttermilk Kamut Waffles

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.

• Ready In: 30 mins
• Yields: 10-12 waffles

Ingredients

• 1 3⁄4 cups low-fat buttermilk
• 2  egg whites
• 2  tablespoons canola oil
• 1  teaspoon vanilla
• 1  cup  raw  kamut
• 1⁄2 cup oats (raw oatmeal)
• 2  tablespoons maple syrup or 2  tablespoons honey
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 2  teaspoons baking powder

Directions

1. In your blender put the buttermilk, egg whites, oil, and vanilla.
2. Then add the kamut and oatmeal.
3. Blend for 3 to 5 minutes until the mixture is very smooth and there are no crunchy pieces left.
4. You are better off leaving it in the blender longer to avoid crunchy pieces altogether.
5. Now add the maple syrup, the salt, the baking soda and the baking powder.
6. Blend for a few seconds to make sure it is all mixed.
7. Cook according to your waffle maker's instructions.