I've made this waffle recipe several times now with a different grain combination each time and it's been SO GOOD each time. The waffles come out light and crispy, as apposed to the dense thick whole grain waffles I'm used to. I think it's a combination of the soaking and blending that give it the nice texture. Here is my favorite combination/version so far:
(Soaked Blender) Whole Grain Waffles
1. Place in blender; blend at highest speed for 3 minutes.
1 1/2 – 1 3/4 cups buttermilk or kefir (or non-dairy alternative: almond milk with 2 teaspoons of apple cider vinegar)
2 Tbls olive oil (I used coconut oil)
1 tsp vanilla extract
1 cup whole wheat pastry flour
2/3 cup oats
The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin and keep it churning.
2. Cover blender; let stand at room temperature overnight or 12-24 hours.
3. Preheat waffle iron at highest temperature, or griddle on medium high.
4. Just before baking, add and re-blend on highest speed for 1 minute and add one egg.
5. Blend in thoroughly, but briefly (assisted with rubber spatula, if needed):
2 tsp baking powder
1/2 tsp. baking soda
1 tsp salt, to taste
6. Pour batter onto hot waffle iron, sprayed with oil. Bake according to waffle maker instructions.
Enjoy with good butter and maple syrup!!
For other grain variations refer to the original recipe here. I've used buckwheat, whole wheat, oats and brown rice all with good results. I've also made soaked oatmeal for breakfast, and as I type I'm making Soaked Granola... hopefully with good results!