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Janelle Carss

Lentil Waffles

5 from 2 votes
Add some extra fibre and protein into your morning with these delicious Lentil Waffles! With only 5 minutes of prep time, they come together easily in a blender, using healthy whole food plant ingredients. Gluten-free, nut-free, soy-free option.
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Prep Time 5 minutes
Cook Time 10 minutes
Soaking Time 8 hours
Total Time 8 hours 15 minutes
Servings: 2 to 3 large waffles
Course: Breakfast
Cuisine: American, Canadian
Calories: 353
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup split red lentils, rinsed
  • 1⅓ cup unsweetened plain soy milk, sub for other plant milk
  • 2 large medjool dates, pitted
  • 1 tbsp hemp seeds
  • 2 tsp baking powder
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • pinch of salt

Equipment

  • 1 High-Speed Blender

Method
 

  1. Place the rinsed lentils in a sealable bowl or container and stir in the soy milk. Cover and refrigerate overnight or for a minimum of 6 hours.
  2. Next day: Preheat waffle iron and grab a blender. Add the soaked lentils into a high-speed blender along with all remaining ingredients. Blend on high for about 30 seconds until a thick batter forms, much like a pancake batter, if not thicker. Let the mixture sit for a few minutes to allow it to thicken slightly more.
  3. Depending on the size/setup of your waffle iron, Pour half or 1/3 the batter directly onto the hot iron and close. Cook the waffles on a medium-heat setting for about 8 to 10 minutes, or until a crisp crust has formed along the outside edges.
  4. Remove the waffles from the iron and top with your desired toppings. Enjoy!

Notes

Macros per waffle (makes 2 to 3 large waffles):
2 Waffles
  • Calories: 529
  • Protein: 32g
  • Carbs: 83g
  • Fats: 10g
  • Fibre: 14g
 
3 Waffles
  • Calories: 353
  • Protein: 21g
  • Carbs: 55g
  • Fats: 7g
  • Fibre: 9g