Whole wheat waffles are a simple, wholesome breakfast option that combines great taste with good-for-you ingredients. This recipe makes fluffy waffles that have a nutty flavor and plenty of fiber to keep you full all morning. Perfect for anyone who wants a healthier twist on classic waffles.
Whole Wheat Waffles
Ingredients to make this Whole Wheat Waffles:
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2 eggs, beaten
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1 ¾ cups skim milk
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¼ cup canola oil
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¼ cup unsweetened applesauce
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1 teaspoon vanilla extract
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1 cup whole wheat pastry flour
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½ cup flax seed meal
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¼ cup wheat germ
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¼ cup all-purpose flour
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4 teaspoons baking powder
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1 tablespoon sugar
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¼ teaspoon salt
Wheat germ
Wheat pastry flour
Unsweetened applesauce
Skim milk
How to Make Them:
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Heat your waffle iron while you prepare the batter.
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In a large bowl, whisk together the eggs, skim milk, canola oil, applesauce, and vanilla extract until smooth.
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In another bowl, mix all the dry ingredients: whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt.
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Slowly add the dry mix to the wet ingredients. Stir gently until everything just comes together, don’t overmix, or the whole wheat waffles could turn out dense.
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Lightly grease the waffle iron. Pour the batter in and cook for about 4 to 6 minutes, or until the waffles are golden and crisp.
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Serve warm with your favorite toppings like fresh fruit, yogurt, or a drizzle of maple syrup.
Prep Time:
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Prep: 10 minutes
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Cook: 15 minutes
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Total: 25 minutes
Nutrition Info (per waffle, makes about 6) about this Whole Wheat Waffles:
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Calories: Around 190
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Protein: 6 grams
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Carbs: 24 grams
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Fiber: 4 grams
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Sugars: 3 grams
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Fat: 7 grams
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Saturated Fat: 1 gram
FAQ:
Can I swap flax seed meal for something else?
Yes! Ground chia seeds work well as a substitute in whole wheat waffles.
Is it okay to make the batter ahead of time?
You can refrigerate it for a few hours, but don’t let it sit overnight since the baking powder loses its strength.
Can I freeze the waffles?
Definitely. Let them cool completely, freeze in a single layer, and reheat when you’re ready to eat.
Can I use almond milk instead of skim milk?
Absolutely, any milk alternative works fine in this recipe.
Source: www.allrecipes.com
