Whole Wheat Waffles
Have you ever ordered waffles at a diner, and then, when they arrived at your table with dollops of butter and a crown of whipped cream, doused them with enough maple syrup to fill every crunchy square with sweetness? No? Just me?
Waffles, generally, aren’t synonymous with health food. In fact, if you’ve ever seen a recipe for waffles made from scratch, you know that they are just like pancakes, only with a lot more butter.
These Whole Wheat Waffles are Different
This recipe replaces most of the refined flour with whole wheat flour, leaving just enough all-purpose flour to keep them light and fluffy inside. They’ve also got ground flax seeds for extra fiber and texture. And, these waffles are lightly sweet thanks to a generous pour of maple syrup, which is baked right in!
When your waffles are ready to eat, skip the tidal wave of maple syrup, which adds about 52 calories and 12 grams of sugar per tablespoon. Instead, top these Whole Wheat Waffles with fresh fruit, peanut butter, or plain Greek yogurt sweetened with a touch of honey or maple syrup. Or, make a simple fruit sauce by heating berries in a pan coated with nonstick spray for 2–3 minutes. They’ll get sweeter and juicier as they cook. Add a Tbsp. of water, and crush the berries to release their juice.
How to Freeze Whole Wheat Waffles
In case you hadn’t noticed, the freezer section of most grocery stores is filled with any number of frozen waffle flavors – proof that waffles are excellent freezer food. They’re easy to heat up for breakfast in a pinch and kids love them, but most of the supermarket varieties are made with all sorts of sugars and preservatives. Freeze your much healthier Whole Wheat Waffles and have a wholesome breakfast at your fingertips any time you need it.
To freeze waffles, first allow them to cool fully. Then, arrange the waffles in a single layer on a baking sheet lined with parchment paper. Freeze them for about two hours, then transfer the waffles to a freezer-safe bag or container. To reheat, simply pop one or two in a toaster until they’re crisp and warmed through. Waffles can also be reheated in an oven or toaster oven heated to 350°F for about 10 minutes.
Breakfast homemade waffles stacked on a plate, served with coffee, fresh strawberries and mint at textile napkin over old wooden table. Flat lay. Dark rustic style
Ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tbsp. baking powder
- ¼ cup ground flax seed
- ½ tsp. sea salt (or Himalayan salt)
- 4 large eggs, lightly beaten
- 2¾ cups unsweetened almond milk (or low-fat (1%) milk)
- ¼ cup pure maple syrup
- 2 tbsp. sunflower oil
- Nonstick cooking spray
Instructions
Here are your instructions:
Combine flours, baking powder, flax seed, and salt in a medium bowl; mix well. Set aside.
Combine eggs, almond milk, maple syrup, and oil in a large bowl; mix well. Add flour mixture. Mix until blended.
Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray. Cook waffles until golden brown and crisp.
One serving equals one waffle; leftover waffles can be wrapped up and frozen.
Recipe Notes
