International House of Pancakes [IHOP]® Belgian Waffles
From: International House of Pancakes [IHOP]® restaurants
Comments: A Belgian waffle is a very thick, sweet waffle often eaten with fruit, ice cream, whipped cream and/or fruit sauce on the top.
*Variations: use part buckwheat flour; use chickpeas and part chickpea flour; use sweet potato in place of beans.
Serve along with fresh fruit or dried fruit puree, a combination of pumpkin seed butter and rice syrup.
The leftovers freeze well and make excellent sandwiches.
Servings: About 8 waffles
  • 1 cup [250 mL] crabapple juice, or substitute
  • 1 cup [250 mL] leftover vegetable broth
  • 1 cup [250 mL] cooked beans or sweet potato*
  • 1/2 cup [125 mL] glutinous rice flour
  • 1/2 cup [125 mL] white rice flour
  • 1/2 cup [125 mL] potato starch
  • 2 tablespoons [30 mL] baking powder
  • Dash of sea salt or small amount of regular salt
  • Nuts such as pecans, to taste [optional]
  • Mix together all ingredients into a blender, including the nuts if desired.
  • Heat waffle maker and pour batter on hot waffle maker [you can use an ice cream scoop as a measure].
  • The batter will overflow if there is too much, but the waffle will be too dry if you have too little.
  • Do a test run to see how much you will need.
  • Cook the first waffle about 5 minutes; the others should be checked after about 4 minutes.