Big Sunday breakfasts are one of the meals I look forward to cooking the most all week, especially on busy weekends. And what a busy weekend this has been! We’ve been working on various “home improvement” projects all weekend. Sanding, painting, filling holes, and hammering in mails are all wonderful therapy after a frustrating week. The best part of course- crossing items off lists!
We are heading into the end of pecan season. Have you stocked up for the year? I have three pounds in the deep freezer and I’ll probably buy another pound. I have no idea how long pecans last in the freezer and I don’t know how many pounds of nuts we eat through the year but if I run out before pecan season starts up again in October I’ll keep track of how much I buy. Then in the fall I will know I need x pounds of pecans to last from season to season.
Sunday Morning Pecan Waffles
1 c whole wheat flour
1 c unbleached all-purpose flour
1/3 c each coconut flour, besan/chickpea flour, and oat flour
1 tbl baking powder
1 tsp sea salt
4 eggs, preferably farm eggs!
1 c milk
2 tbl peanut oil or any other liquid fat
1 c water
1/2 c coarsely chopped pecans
Start heating your waffle iron. (Mine is ancient but still works perfectly. It has cast-iron plates and after so many years of regular use is perfectly seasoned and absolutely non-stick.)
Measure all dry ingredients into a bowl and stir until well-combined. Then add the wet ingredients to the dry and beat until you have a thick, smooth batter. Add water 1/4 cup at a time until the batter is the consistency you like. I prefer mine a little on the thin side so the waffles are very light. Thicker batter will produce denser waffles. Stir in the pecans. Grease your waffle iron if necessary. Then make the waffles according to the directions on your waffle iron, everyone’s is different.
Variations- This recipe can also make pancakes if you don’t want to mess with a waffle iron. Please note that there is no sugar added to this waffle batter! My husband is diabetic so I don’t add sugar to anything I don’t have to, and since my kids add sugar to the outside of the waffles, we don’t need sugar on the inside of the waffles too. If you want sweeter waffles you can add a tablespoon or two of anything sweet. The coconut flour/besan/oat flour mixture is just what I happen to have in the house and added for extra protein and fiber, you can substitute any other combination of flours for this mixture or just another cup of whole wheat flour.