What’s for breakfast this weekend? How about some yummy, healthy, easy-to-make, homemade waffles! You do need a waffle maker 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.
Whole-Wheat Waffles
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 canola 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, spray on a little bit of cooking spray 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 in the oven (on 200 degrees F) until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!
Yield: 4 or 5 servings
To make more healthy have you thought of mixing fruit in or apple sauce? God way to know your kids are eating some fruit.
I have not done that with this recipe yet…but it is a great idea!
I love pecans in my waffle too and you can add a little flax seed…
I don’t think you’re supposed to cook flax seeds.
You can cook flax seeds…we add it to our granola cereal recipe, but we do grind them up first.
I used to cook them too, but then I learned that cooking them reduces the nutrients. I’ve been taught to add them to foods after they have already been cooked in order to maximize the nutrients. ie: mix them into oatmeal or yogurt.
Oh, interesting. I will have to look into that a little further…thanks for bringing it up!
Sounds like a great recipe. I’ll try it this weekend with a little ground flaxseed and wheat germ mixed in. Yum!
Sounds great! I’m curious…have you ever frozen these for convenience on another day, and if so, do you defrost in fridge and nuke them, or what? I’m just thinking of school morning breakfasts…
Yes I definitely have! And same goes for my pancake recipe too: http://thefoodillusion.wordpress.com/2010/04/21/recipe-whole-wheat-banana-pancakes-freeze-the-leftovers/
Freeze them in-between layers of wax paper and then just pull them out one by one and nuke them. We will definitely be doing the same thing when school starts here too!
[...] I am planning on making homemade whole-wheat waffles today for breakfast on my brand-new waffle iron (yay!) and whip cream sweetened with honey. I am [...]
I used this recipe this weekend to make waffles for the family, but they were very dry and crumbly. They tasted wonderful, but didn’t stay together very well. Any suggestions?
I am sorry to hear that. What type of milk did you use? And are you sure your flour and baking powder/soda weren’t outdated? Whole-wheat flour needs to be kept in the fridge or freezer to stay fresh. Also, have you used your waffle iron successfully with other recipes? I hope to figure out the problem!
Problem solved…I didn’t realize you used whole wheat white flour; I used 100% whole wheat flour and it was older. I bought a new bag of whole wheat flour and refrigerated it. Purchased some new baking powder and it turned out wonderfully! I used almond milk in place of cow’s milk and it worked just as well and it added a nice nutty flavor. What made it even better was a recipe for homemade warm blueberry sauce that we topped the waffles with!
So glad to hear that was a quick fix for you! I will have to do a post soon on using fresh ingredients and what needs to be kept in freezer/fridge…