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Breakfasts

Cooking With Kids: White Bean Waffles

Jan 5, 2016

Talk about power waffles! See if your little ones can guess what the secret ingredient is... And be sure to include them when measuring out and whisking the dry ingredients.

You Will Need:

  • 2 cups all-purpose flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 cups milk
  • 1/2-1 cup canned white kidney or navy beans, rinsed and drained
  • 2 large eggs
  • 1/4 cup canola oil or melted butter
  • 1 tsp. vanilla

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.

2. In the bowl of a food processor, puree half of the milk, the beans, eggs, oil and vanilla until smooth. Add to the dry ingredients along with the remaining milk and whisk just until blended.

3. Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Ladle in some batter—about 1/2 cup, or however much you usually cook at a time, close the lid and cook according to the manufacturer's directions, or until golden and crisp.

Serve immediately, or keep warm on a rack set on a baking sheet in a 250°F oven while you cook the rest.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.

 

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