Blender-Batter Brown Rice Waffles or Pancakes

Blender-Batter Brown Rice Waffles or Pancakes - Quirky Cooking
 
Brown rice waffles with pure maple syrup and strawberries
 
This is the best waffle and pancake recipe ever – so light, and the waffles are nice and crispy – and they’re healthy too! They are dairy free, and gluten free if you use brown rice and/or buckwheat. They can also be made nut free and egg free. You can use all sorts of grains in this recipe (see variations below), so have fun experimenting! 



Blender-Batter Brown Rice Waffles or Pancakes - Quirky Cooking
Pancakes with Rapadura and lemon juice



You use the whole, raw grain to make these, not flour, so it’s best to start them the night before so you can let the batter sit overnight to increase digestibility.  Notice how light and white they are – like white flour pancakes, but much healthier. Everyone who tastes them loves them, even people who usually only eat wheat!

The method for this recipe is similar to the ‘blender batter baking’ method outlined in Sue Gregg’s Breakfast cookbook.  I’ve made my version dairy free, but instead of using rice-almond milk I’ve gone back to the basic ingredients and added raw almonds and water to the rice flour, so it makes its’ own milk. If you can’t have nuts, just use 330g of your preferred milk instead of the almonds and water and skip step 2.

Note: You can find fine sea salt for this recipe in my online store here!

1. Place in Thermomix and grind on speed 9 for 1 minute or so until fine:
– 250g raw brown rice (see variations below for other grain options)


2. Add nuts and grind for another 30 seconds on speed 9:
– 30g raw almonds (or raw cashews)
   Scrape down lid and sides of bowl with spatula.

3. Add and mix for 30 seconds on speed 9:
– 300g water
– 1 teaspoon apple cider vinegar
– 30g macadamia oil
– 1 teaspoon vanilla extract

4. Cover and leave to stand at room temperature overnight. (Or pour into a glass bowl and cover.)

5. When you’re ready to cook them, add and reblend on speed 9 for 1 minute:
– 1 large egg (optional – works fine without)

6. Blend in quickly but thoroughly on speed 5-6:
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon fine sea salt

7. Preheat waffle iron, wiping surface with some oil. Bake waffles until crispy, and serve immediately with butter and/or pure maple syrup. Or cook as pancakes in a little coconut oil in frypan. Delicious!

Variations:
You can use all sorts of grains in this recipe, not just brown rice…
try a mixture of rice & rolled oats, or spelt & oats (1 cup rice/spelt, 1/2 cup oats), or buckwheat (hulled) and/or spelt.

Any of these grains will work: spelt, oats, brown rice, kamut, millet, buckwheat (hulled), barley (hulled), corn (whole dry, not cornmeal), quinoa... corn takes more grinding and is very noisy, but it works well.

You can also add 1 tablespoon linseeds if you like.

And of course, if you want you can stir in some chopped pecans/walnuts/sunflower seeds/berries/banana pieces into the batter – we love blueberries and banana!

Have fun 🙂

 

39 thoughts on “Blender-Batter Brown Rice Waffles or Pancakes

  1. Jo says:

    Hi Ang! Yes, you can use this as a pancake mix, but I find the rice ones stick a bit in my electric frypan, (might not if you have non-stick pan), so I use a mixture of rice & rolled oats, or spelt & oats (1 cup rice/spelt, 1/2 cup oats), or buckwheat (hulled) and/or spelt. I also make it a bit thicker. Try any of these grains: spelt, oats, brown rice, kamut, millet, buckwheat (hulled), barley (hulled), corn (whole dry, not cornmeal), quinoa… corn takes more grinding. You can also add 1 tablespoon flax seed if you like. And of course, if you want you can stir in some chopped pecans/walnuts/sunflower seeds/berries/banana pieces! (Just didn’t want to confuse everyone so I kept the recipe simple!) Have fun, Jo.

  2. Eileen says:

    Hi, Jo, you commented on my MPM post this week, just stopped over to say “hi!”

    I, too, really like the blender-batter method in Sue Gregg’s cookbooks.

  3. Sally Parrott Ashbrook says:

    I made these last night/today using 1 cup of rice and 1/2 cup of oats. They stuck to my waffle maker terribly! Even in the second round when we greased it up *really* well. What do you use to grease your pan? Any other advice for me? The broken bits I ate tasted good, anyway.

  4. Jo Whitton says:

    Oh dear, sorry to hear that, Sally. Do you have a non-stick waffle maker? That’s what mine is. I just wipe it with olive oil before I start, and it’s usually fine. But rice has more of a tendency to stick than spelt, so you could try that – or mix rice and spelt grains. Maybe try adding a little more oil to the batter too. Hope you can get it to work next time. 🙂

  5. JoseG says:

    Thank you! While I love almond flour, it tends to get a little pricey. This is a gluten-free recipe that uses things I already have in the house. I made the waffles this morning and they cooked up really nicely, no sticking. I’m looking forward to trying a blend of quinoa and oats next time. Have you ever tried thinning the recipe a little to make crepes? It seems like it would work.
    Cheers,
    Jose

  6. Jo Whitton says:

    Hi Jose, glad you liked it! I actually made crepes this morning the same way (with brown rice), but the recipe is slightly different – I’ll post it today!
    Jo 🙂

  7. Nicky Smith says:

    Made these for breakfast this morning as had no buttermilk to do my normal TM recipe. Did not read ahead re leaving overnight – does this activate the rice and almonds? Still worked fine and I love the taste considering that are dairy free and sugar free. Did them as pancakes but will try the recipe for waffles as well as think would come up nice and crispy.

  8. Jo Whitton says:

    Hmmm, I thought I answered this the other day! Anyway, the reason for soaking is it makes grains & nuts easier to digest, and makes them softer too so there’s no ‘gritty’ bits. I do sometimes make them without soaking when in a rush – you just have to grind the grains really well in a dry bowl. The brown rice waffles are the best – VERY light and crispy!! 🙂

  9. Anonymous says:

    Hi Jo,
    Just made these for my girls – they loved them 🙂
    I used just rice flour and placed baking paper on the fry pan. I even lifted the paper out of the pan to flip them – much easier 🙂
    Thanks again!
    Tam

  10. Anonymous says:

    Hi there, would this recipe work without the baking powder? (I have some but it contains the nasties) my little one is allergic to eggs to I would have to leave that out also.

  11. alfred says:

    The stainless steel manufacturing waffle maker plate is the perfect material for this kind of a maker. There is an in depth instruction manual to be found inside the waffle maker which will give you up to date instructions about how to go about with it.

    Waffle on a stick

  12. Anonymous says:

    These are wonderful as waffles i make mine ahead of time and just pop them in the toaster when ready to serve, and freeze the rest for another night yum yum.

  13. Anonymous says:

    Hi Jo. I’m planning on taking the batter with me for a weekend away. I want to make it on the Friday to have Sat morning. Would the batter still work fine if I did all the steps the night before?

    Thanks Jo, love your blog!

    Rachel

  14. Anonymous says:

    Hi,
    What a great website! We are doing failsafe and cannot have apple cider. Wondering if you could substitute citric acid for the vinegar to soak the grains and nuts?

  15. Jo Whitton says:

    Hi Anon failsafer! Citric acid should be fine, or whey if you can have it?

    Rachel, maybe just leave out the baking powder and soda, and whisk them into the batter in the morning.

  16. Abbie says:

    Baking paper! If only I had read the comments before the disaster that just occurred. Going to take a while to clean the waffle maker.

  17. Simone Kingston says:

    Hi there- I have recently purchased a thermomix ad your blog has been so so fantastic… Just a very quick question I don’t have macadamia oil and was wondering is there anything I can replace it with? Many thanks! Simone

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  20. Rochelle says:

    Hi Jo. I’m so glad I found this fabulous recipe. Perfect excuse to purchase a waffle maker also. Can these be frozen and then toasted for another morning? If so, roughly how long could they be kept frozen for? Thanks

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  22. Leila says:

    Hi Jo,
    When you make this mix for waffles, do you find you need to double batch the recipe for your family?

    • Quirky Cooking Team says:

      Hi Leila. I would suggest to double the recipe if feeding big family:-)but I guess it depends on how much you actually ea:-). Any leftover mixture can be stored in a fridge and used up later too!

  23. Donna says:

    I found the recipe for these waffles from Jo’s recent email. I followed the recipe using brown basmati rice. I am not sure why but despite oiling my non-stick waffle maker very fastidiously, the mixture stuck like glue. I decided to try making pancakes instead. The mixture stuck when cooked in my Solidteknic frypan also. What did I do wrong? How can I cook the remaining mixture successfully? All was not lost as I ate the scrambled pancake – it was delicious.

    • Quirky Cooking Team says:

      Hi Donna, I am so sorry that the mixture hasn’t worked out for you. Maybe try using different grain next time and possibly try adding an extra egg or little extra oil if too sticky? I’ve used medium grain brown rice for this recipe previously and haven’t had any issues with the stickiness. Hopefully it works for you next time. Good luck;-).

    • Quirky Cooking Team says:

      Hi Anon, our recipes do not contain serving sizes but I guess you could try working it out by dividing total weight of finished dish by the number of servings? Good luck.

  24. Kate says:

    I don’t have a Thermo mix but I attempted to make these just grinding the rice and nuts up with my blender soaked overnight and followed I nstructions perfectly and my mixture is really runny. What could I have done wrong

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