Whole wheat waffles are one of our favorite dinners, or breakfasts or lunch for that matter. Especially in the summer when the berries are abounding! This is a super easy recipe that can be adjusted for the number of people eating. If possible, use freshly ground whole wheat flour, it makes all the difference! I grind a bunch at a time and freeze it to preserve the freshness. For waffles, the flour can be used cold. We use a professional style Belgium waffle maker so one big waffle is enough for one person. I split one in half for my little girls. The recipe will make 3 large Belgium waffles. We make this recipe with a milk alternative (soy or almond milk) with great results. You can use this basic recipe to make pancakes as well, but you will need to reduce the amount of leaven. Either reduce by half the baking powder or if you are increasing the amount, use half as many eggs.
Easy, healthy breakfast. It is great with fresh blueberries or nuts mixed into the batter.
Cook Time: 20 min
Total Time: 20 min
- 2 cup whole wheat flour freshly ground, if possible
- 1 teaspoon salt
- 4 teaspoon baking powder
- 2 eggs
- 1⁄4 cup Olive Oil
- 2-3 cup Milk
- Mix dry ingredients together.
- Whisk together eggs, oil, and 1 cup of milk.
- Add the wet ingredients to flour mixture. Add additional milk until desire consistency is reached.
- Grease a waffle iron. Add prepared mix to iron.
- Serve with butter and maple syrup or as desired.