Lentil Waffles (2 ingredients, High Protein)

5 from 18 votes

Lentil Waffles (2 ingredients, High Protein)

Looking for a healthy, high protein breakfast option? Try my easy lentil waffles, made with 2 ingredients. They are vegan, gluten-free, grain-free, oil-free, and can be used as bread (sandwiches! toast!), too.

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: bread made with lentils, bread made with red lentils, lentil waffles, lentils, oil-free waffles, red lentils, vegan gluten-free grain-free waffles, waffles, wfpb, wfpb waffle recipe, wfpb waffles

Servings: servings (8 waffles)

Equipment

1 waffle maker

Ingredients

1 cup red lentils
Boiling water for soaking
1/4 teaspoon baking powder (certified GF, as needed)
Optional: 1/4 teaspoon salt
1.5 cups water (I use room temperature tap water)

US Customary - Metric

Instructions

Place the uncooked lentils in a heatproof bowl or container. Cover with boiling water (so that the water on top of the lentils is approximately 1/2 inch to 3/4 inch). Let stand for 30 minutes until the lentils are plumped up ( from absorbing a lot of of the water).
Rinse and drain the lentils through a fine mesh sieve or colander. Gently shake the colander to remove excess water.
Place the drained lentils, baking powder and optional salt in the container of of blender or high speed blender. Add 1.5 cups fresh water (not the soaking water).
Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the container. Let stand for 5 minutes. The batter will look somewhat thin immediately after blending. It will thicken as it stands.
While the lentil batter stands to thicken slightly, preheat your waffle maker/ waffle iron according to the manufacturer’s instructions. If the waffle maker has a temperature knob, set it between medium heat and medium-high heat.
Unless you are on a strictly oil-free diet, I strongly recommend spritzing the waffle iron plates with nonstick cooking spray before adding the batter. This includes nonstick waffle makers. It makes it so much easier to release the waffles.
Pour or ladle the waffle batter into the prepared waffle maker, being careful not to overfill. Close the lid of the waffle maker and cook.
Cook the waffles according to the manufacturer's instructions.
When the waffle maker indicator signals that the waffles are done, gently tug on the lid (just a little bit) to see if there is any resistance. If there is, DO NOT FORCE OPEN THE LID. Continue cooking for another few minutes or so until the lid opens easily and the waffle is a light golden brown in color.
Repeat with the remaining waffle batter. Serve the waffles straight away, or cool on a cooling rack for future eating.

Notes

Storage: Store the cooled waffles in an airtight container at cool room temperature for 2 days, the refrigerator / fridge for 5 days, or the freezer for up to six months. To rewarm the waffles, toast in the toaster at low to medium setting.

Troubleshooting for sticking waffles: If you feel resistance when you first try to open the maker, DO NOT FORCE OPEN THE MAKER. The waffle will split in two and stick. This is true even if you use a nonstick maker and cooking spray. These waffles may take several minutes longer than waffles made with flour, oil, eggs, etc. It is worth the wait!

Long soak for lentils: If you prefer a long soak for the lentils, cover them in cool or room temperature water. Soak overnight or for 6 to 8 hours until plump. Proceed as directed.

Suggested sweet additions for the batter:

- Nondairy milk - In place of water for blending. Use plain or vanilla. It adds more protein, too.

- Sweetener - Add a tablespoon or so of your favorite sweetener, such as maple syrup, coconut sugar, or a whole pitted medjool date.

- Extracts - Add a teaspoon of vanilla extract, almond extract, or lemon extract.

- Banana or applesauce - Replace 1/2 cup of the water (for blending) with 1/2 cup mashed very ripe banana or unsweetened applesauce.

- Sweet spices - Add 1/2 to 1 teaspoon of your favorite sweet spices, such as cinnamon, allspice, ginger, cardamom, or pumpkin pie spice.

Suggested savory additions for the batter:

- Nutritional yeast - Add a tablespoon or more to lend a subtle cheese-y flavor, as well as extra protein.

- Dried herbs - Add a teaspoon or so of your favorite, such as dried basil, rosemary, thyme, Italian herb blend, dill, or herbes de Provence.

- Savory spices & seasonings - Add a teaspoon or so of garlic powder, onion powder, or savory spices spices such as cumin, curry powder, garam masala, turmeric, or chili powder.

Nutrition