Sprouted barley waffles are a fabulous way to start your mornings! In just a few minutes you can have a healthy and hearty breakfast (or supper!), bursting with real flavor and just a touch of sweetness. These also reheat beautifully in a toaster- you might just want to make a double batch so you have some in the freezer!
Not only are they delicious, barley waffles pack a wholesome punch. Barley boasts one of the lowest glycemic indexes of any grain, in large part due to its impressive fiber content. This often over-looked grain actually has three times more fiber than oats! When used as a whole grain, like in all of our flour, it also supplies the body with many vitamins and minerals, like manganese, selenium, magnesium, phosphorus, and B-vitamins. And since we’re using sprouted flour, these valuable nutrients are extra available to our digestive system. Yay!
- 2 1/4 cup sprouted barley flour
- 2 tbsp. brown sugar
- 4 tsp. baking powder
- 1/4 tsp. salt
- 3 eggs
- 2 1/4 cup milk
- 1/4 cup canola oil
- 1 tsp. vanilla
Place liquid ingredients in a blender and blend until frothy. Add dry ingredients and blend well. Pour batter into waffle iron and cook until golden brown. Serve with you favorite sweet or savory toppings.
Variation: If you don’t have a blender you can mix these by hand also. A good way to make them a bit fluffier is to separate the egg whites and beat until almost meringue-like, then gently fold into batter just before cooking.
Topping suggestions: Sprouted barley waffles stand up well to all kinds of flavor combinations, so let your cravings run wild! Here’s a few ideas to to get you started:
- Whipped cream, fresh berries, and maple syrup
- Peanut butter and light molasses
- Scrambled eggs and sausage gravy
- Chicken tenders and pancake syrup
- Chili and cheese