What’s for breakfast this weekend? How about some yummy, healthy, easy-to-make, homemade waffles! You do need a waffle iron for this recipe, but I definitely think it is worth the $20 or $25 investment for a low priced model. I am still using my parents’ old waffle iron, which has to be at least 20 years old. It is incredibly basic and always does the trick whenever we are in the mood for some homemade waffles.
I made this exact recipe the other morning and lost count at how many my kids ate. I love that they can eat something so wholesome and still enjoy it. I of course made sure they ate plenty of fruit before giving them their second and third helpings though. If your kids aren’t as into eating this breakfast then consider enticing them with a dollop of unsweetened whipped cream on top! And don’t forget to freeze the leftovers.
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Whole-Wheat Waffles
Yield: 4 or 5 servings
Ingredients
- 2 large eggs
- 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
- ¼ cup oil (I used coconut oil)
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- Warmed 100% pure maple syrup for serving
- Fresh fruit for serving
Directions
Preheat your waffle iron. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each). Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!
Haha is it that obvious?
Don’t worry…I understand! I used to NEVER eat whole-wheat because I hated the taste of it (which sounds like what you described). I am by no means suggesting you grind your own wheat, but for me I’ve found the end product tastes MUCH better that way. Here’s some more info: http://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/
Well I guess I was so surprised because everything I make with straight whole wheat flour tastes great to me! It’s obviously more dense and “grainy” tasting but I love it. I guess I will just stick to that since the white wheat didn’t work out for me
I think I’m coming up on a month now of real food and feeling great and starting to get the hang of it a little more.
The company I buy my bread from now though uses the white wheat flour and their bread is GREAT!! So who knows what’s going on haha.
Thanks for all your help and the great recipes
My family (mostly me forcing them) are starting to live a whole food, non processed life.. My son 3 1/2 loves frozen waffles and I love how easy they are as we run out the door to preschool. I decided to give these a try this morning. My 3 1/2 year old ate 2 waffles with syrup and my almost 2 year old ate 1 waffle..
It made about 15 waffles so I have plenty to freeze and have toaster ready..
They came off the waffle iron kinda hard but after they cooled a bit they softened up to a perfect texture.
Making a batch for the week right now – using almond milk & they are turning out perfectly! Thanks for the reminder I can do this myself & not have to buy them. I think I’ll try a batch with blueberries added next.
I am new to cooking with coconut oil. What is the preferred method of getting it from a solid to a liquid state? Also, once it was liquid (I heated it in a pan) it got lumpy again once I poured it into the milk mixture. Am I doing something wrong?
Coconut oil is tricky! Here is a post all about it…. http://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/
These waffles were “awes-tastic” as my 4 year old daughter would say…awesome and fantastic! Everyone LOVED them! No one said anything about the slightly different colour (using all whole wheat) or anything! Thank you!
Mmm, I made these this morning and they were great. I have always made our waffles but when I tried to cut out white sugar I tried them without any sweetener and they didn’t taste very good (for the kids that’s not saying much but I am pretty tolerant of different tastes). So I decided to try your recipe, sooo much better. Thank you!
I do have a question though. I have a nutrition minor so I making something with coconut oil and whole milk is giving me a little anxiety. We were never taught that sat fat was bad but that it was the fat that most people don’t need to try and fit into their diets, so I have always focused on trying to get poly and mono unsaturated fats. I am now seeing a different side of nutrition (one that is in my minor, a step up from just eating right). I am just curious how long it took you to not stress a little about the amount of saturated fat, go against what you had been told by every “nutrition expert” out there? I keep telling myself that we do not have the typical American diet so we are not getting a ton of it from other sources so it is okay.
Side note: My daughter just came to me (she is eating her waffle with cream cheese as she just discovered yesterday that she “loves!” it) and said, “Mom, this is sooo good!”
Ange I am also having a hard time with the whole milk,coconut oil and full fat cheeses. I used to buy all skim products and have always used olive oil never coconut oil. I still find myself stressing a little about all the fat but I have to say I have lost a few pounds since I started eating a real food diet…I’m still doing research on the types of fats I’m consuming. I just really try to watch my portions but I seem to fill up pretty fast eating this way
So glad the waffles were a hit! Some good books you could read to feel more comfortable with the reasoning behind fat content are In Defense of Food and Deep Nutrition. It’s hard to relearn what we have all been told for many years, but obviously some mistakes were made (for example margarine!). Good luck.
[...] can find the recipe for Whole Wheat Waffles here. This is by far the easiest recipe I’ve used with the waffle iron and the one I feel best [...]
Hi, just a question? These turned out great and I would love to pre-mix the dry ingredients to have on hand and store in a tupperware and then just add the milk, oil, egg and honey when I am ready to whip them up? Have you tried this? and if so how long do you think the pre-made mix would be good for? just wondering if you do anything like that and have any pointers.
Thanks for the great recipe, this is my first 1 I have tried and look forward to trying many more!!
also have you tried freezing them and then popping them in the toaster.
I did. I put everything in a bag minus the wet ingredients and it works GREAT! (each baggie had one meal each) We eat these SO often that they never sit on the shelf long. Always having to refill them. We have also frozen the waffles and then reheated (in the oven or toaster) and they still taste GREAT! Hope this helps!
I have not tried that, but I think it would work. I would recommend keeping the flour mixture in the fridge or freezer for an extended shelf life.
I have been on the hunt for a good light and fluffy whole wheat healthy waffle, something everyone told me I would never find…they were wrong…this is it! Thank you!
Oh my gosh!! These are so much better than any other waffle I’ve had!!! Thanks for sharing! Love your website/blog.
[...] Taken from: http://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/ [...]
I just made these for the first time today. They were wonderful! And my kids told me they were the best waffles they’ve ever had. I use my grandma’s old waffle iron. I set it on medium and burned the first batch. But they cooked up great when I bumped it down to low. I went sugar-free, then whole-food in January. My kids have always loved frozen waffles, and I am so happy that they loved these more! I made PB&Js with some of the leftover waffles to put in their lunch boxes. The rest are going in the freezer. Thank you for this fantastic recipe!!
I made them today but I replaced the oil with unsweetened plain applesause and added a mashed ripe banana. They turned out great. My kids are so used to whole wheat baking they don’t know anything different.
Just made these tonight. Me and my boyfriend love them. He prefers them with the whipped cream, fruit and just a touch of maple syrup over just maple syrup. Thank you for the great recipe.