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Hemp Waffles with Navy Bean and Walnut

"These waffles are a different color! Normally they're green!"
This was my daughter's comment when I served these waffles.
It's true. I usually add zucchini to my waffles, but this time I felt just fine not adding a vegetable because they have so many other nutrient-rich ingredients.
We tried these waffles with and without the lemon juice in the batter, and we all preferred the lemon.
The lemon is a tip that I got from John's sole cookbook that he brought into our marriage over 20 years ago, entitled:
"Where's Mom Now That I Need Her?"
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 12 small waffles

Ingredients
  

  • 3 1/2-4 cups milk we used half unsweetened soy and half cow
  • 2 eggs
  • 1/4 cup Walnuts
  • 2 heaping tbsp hemp seed
  • 6 heaping tbsp navy beans
  • 1+ tbsp Lemon juice
  • 1/4 tsp salt
  • 1-2 tsp baking powder
  • 2 cups thick rolled oats
  • whole wheat flour to desired thickness (we liked the batter medium runny)

Instructions
 

  • Blend all ingredients (except last two) very well in a powerful blender such as Blendtec or Vitamix.   Add oats and flour and barely blend. Pour into hot waffle iron and cook for a couple of minutes.