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Cannellini Bean Waffles

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SERVING SIZE: 8

Ingredients

1 1/2 cups All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Sugar
1/2 teaspoon Sea Salt
15 1/2 ounces Furmano's White Kidney Beans (Cannellini Beans), Drained
1 liquid cup Buttermilk
2 each Eggs
3 tablespoons Olive Oil

Preparation

In a medium bowl combine flour, baking powder, sugar and salt and whisk together.
In a food processor or blender, puree the beans, then add in buttermilk, oil, and eggs, puree until smooth.
Whisk the wet mixture into the dry slowly to avoid lumps, let batter rest briefly.
Cook waffles according to waffle maker instructions.

In This Recipe

Ancient Grains

& Lentils

Fully cooked in shelf stable,
ready-to-use pouches.

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Cannellini Bean Waffles

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Serves

8 servings

Ingredients

1 1/2 cups All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Sugar
1/2 teaspoon Sea Salt
15 1/2 ounces Furmano's White Kidney Beans (Cannellini Beans), Drained
1 liquid cup Buttermilk
2 each Eggs
3 tablespoons Olive Oil

Preparation

In a medium bowl combine flour, baking powder, sugar and salt and whisk together.
In a food processor or blender, puree the beans, then add in buttermilk, oil, and eggs, puree until smooth.
Whisk the wet mixture into the dry slowly to avoid lumps, let batter rest briefly.
Cook waffles according to waffle maker instructions.

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