Bean Waffles

• 1 cup dried white beans (I use great northern or navy), soaked overnight and drained
• 4 1/2 cups water
• 3 cups rolled oats
• 4 tablespoons whole flaxseed
• 2 tablespoons baking powder
• 2 teaspoons sea salt
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil (or melted coconut oil)

1. Add the soaked beans to a blender with the water (yes, you don't need to cook them first!) Start on low and gradually increase the speed until the beans are completely smooth. Add the remaining ingredients and blend until fully incorporated. You may need to do this in two batches, especially if you don't have a high-speed blender (like a Vita-mix).
2. Heat your waffle iron. I don't oil mine, as it's pretty good at living up to the non-stick promise. If yours isn't, brush on some coconut butter or use some coconut oil spray to prevent sticking.
3. When fully heated, pour in batter and cook until waffles are golden brown and cooked all the way through - about 6-8 minutes.
4. Leftovers are great for quick breakfasts - just reheat in a toaster. These also freeze really well.rnrnAdapted from The Kind Mama by Alicia Silverstone

white beans, water, rolled oats, whole flaxseed, baking powder, salt, honey, extra virgin olive oil

Taken from food52.com/recipes/33720-bean-waffles (may not work)