A favorite Saturday morning breakfast at our house, these waffles were inspired by our favorite Betty Crocker recipe. –Mellyn
Yield: 24 4×4 waffles
- 4 ½ cups soft white wheat flour (grind about 3 cups wheat)
- ½ cup dry milk powder
- 1 Tablespoon sugar
- 3 Tablespoons baking powder
- ½ teaspoon salt
- ½ cup egg powder**
- 3/4 cup oil
- 5 1/4 cups water, added slowly
- Mix together until smooth, adding water until mixture resembles cake batter.
- Cook in a waffle iron.
- Serve with maple syrup, butter and powdered sugar, or jam.
**You can substitute 4 fresh eggs for the egg powder
OR
Most mornings I substitute the eggs for navy beans! In a large glass dish take 1/4 cup navy bean powder (I grind several cups of beans at a time in my Nutrimill and store the extras in a canning jar), whisk in 1 cup of water and microwave for 30 seconds. Repeat this 3 times, stirring between. Keep an eye on the beans because toward the end they may try and boil over. The result should be a navy bean puree that you didn’t have to open a can to get! Add to the batter with your liquids.
OR
You can blend a can and add 1 cup of the puree to your batter with the liquids.
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