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This recipe was uploaded by JoyYamDaisy
Walnuts, hazel nuts, peanuts, Brazil nuts could go in. Soy flour, buckwheat flour, pumpkin seeds and rice flakes are other ingredients that come to mind.
Having a good blender makes these easy, if you don't have one, sticking to flours and ground nuts will make it work best.
It is easy to adjust these to food intolerances and allergies because there are such a wide range of possible ingredients it is easy to use the ones that suit your diet needs.
These can be used to accompany savoury stews, sweets like stewed fruit. They can be used like crackers (like Ryvita) and are yummy with butter and vegemite!
The consistency should be that of a creamy pancake batter, but the bulkier ingredients make it fluffier and a little more porridgy.
Bake in a lightly greased, hot waffle iron.
The iron should be good and hot, but then the heat can be lowered so that the waffle takes about 5 minutes to be crisp and golden brown on the first side, and almost the same to cook the second side. They need to be cooked right through, a little bit of rawness in the middle is horrible.
You might need to stir in more water as you go along because the mixture thickens up.
I don't have an electric waffle iron, I expect it is quicker if it cooks both sides at once! Follow the manufacturers instructions!