Homemade Whole Wheat Waffles

Hello – long time no post!

David and I are beaming these days.  We got a major house project done last weekend, with the help of his parents.

Check out our landscaping work!

landscape 1

We completely redid the landscaping around our house.  It was literally tons of dirt, brick, and rock that had to get shoveled and laid and leveled.  We worked hard (like, ouch-my body is breaking-hard) all of Friday and Saturday.  Our neighbors were keeping an eye on our progress and some didn’t think we’d finish, but we did!

Everything looks great, so much better than before.  We are so thankful that David’s parents agreed to help us out – we couldn’t have done it without them!

Now we are taking care of our new plants and enjoying the success of this project before moving onto the next.

landscape 2

A while back I told you about my new waffle iron, and have been diligently trying out lots of recipes.  Not surprisingly, this one from Minimalist Baker is a favorite – Chocolate Chip Banana Bread Waffles.  So delicious and wonderfully sweet.

I liked these waffles as well — very light and eggy.  They take a little more work because you have to whip egg whites into a frenzy and then carefully fold them into the batter.

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One of my favorite recipes are these whole wheat waffles.  I adapted the recipe a little because I prefer a mixture of whole wheat and white flour.  I also really like using unsweetened vanilla almond milk — if you use regular cow’s milk I would suggest adding a splash of vanilla to the mix.

As with most pancakes and waffles, these waffles freeze very well. I like to make a big batch and portion two waffles per zip-loc sandwich bag and stash in the freezer.  When waffle time comes, I take two waffles, microwave 45 seconds, flip and microwave another 45 seconds.  Otherwise I microwave 30 seconds and then toast them (which gets the outside a little crispier).

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Whole Wheat Waffles
Adapted from 100 Days of Real Food

Ingredients

  • 2 large eggs
  • 1 ¾ cups milk (I used unsweetened vanilla almond milk)
  • ¼ cup canola oil (or melted butter)
  • 1 tablespoon honey
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1 cups whole-wheat flour (I used white whole-wheat)
  • 1/2 cup all-purpose white flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt

Preheat your waffle iron.
Whisk together the eggs, milk, oil, honey, cinnamon, and baking soda in a large bowl until well combined.
Add in the flour, baking powder, and salt and whisk together carefully, just until the large lumps disappear.
Spray pre-heated iron with non-stick spray and then ladle batter onto the iron. Follow your waffle maker’s instructions for cooking time.
Keep waffles warm until you finish cooking all of them.

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You can top these waffles with anything you want —  my favorite is peanut butter, Greek yogurt, and strawberries.

Hope you give these a try!  Have a wonderful day.

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2 thoughts on “Homemade Whole Wheat Waffles

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