Recipe for waffles with lentil flour
Waffles, waffles, waffles!
They work both for breakfast, lunch, brunch, and dessert, and they are everywhere on social media – and it’s not surprising.
Waffles are both crispy, fluffy, and delicious, and they can be served with almost anything under the sun and decorated to look REALLY beautiful and Insta-worthy.
Because waffles are so popular, it is not surprising that they have been reinvented in many different versions.
In addition to the very traditional crispy waffles, and the slightly healthier waffles with oatmeal, there are both actual savory waffles and other more alternative and sweet versions of the waffle.
If you are a bit crazy for avocado toast and chia pudding, the savory waffles I am going to introduce to you today are definitely for you!
– They are made with lentil flour, which has become super popular among many of us Danes.
You can vary the waffles endlessly: For example, if you add spinach, herbs, or grated carrot/zucchini, it is a very easy and simple way to sneak a little extra green into your daily diet.
You can also easily replace the wheat flour with rice flour if you want a gluten-free alternative 🙂
Serving Suggestions
I made two different servings with my lentil waffles. The first was with a poached egg on a bed of chicken salad:
In addition, I made a version with green pesto, Serrano ham, and buffalo mozzarella:
Ingredients
- 55 gram Lentil Flour
- 52 gram Wheat Flour or Rice Flour
- 200 gram Water
- 4.8 gram Baking Soda
- 6 gram Salt