Whole Wheat Waffles
There is no waffling around with this recipe—freeze after baking and then pop in the toaster on busy weekdays.
23 min
12 waffles
150 calories
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1⁄4 tsp Sea Salt
2 eggs
1 1⁄2 cups milk
1⁄4 cup vegetable oil, plus extra for brushing
1 tsp vanilla
Instructions
Preheat oven to 425° F (220° C).
In a medium bowl, combine dry ingredients.
In a separate bowl, whisk eggs, milk, oil, and vanilla.
Slowly whisk wet ingredients into dry, until just combined.
Place Waffle Mold on a Sheet Pan. Using a basting brush, lightly brush waffle mold with oil.
Pour approximately 1⁄4 cup batter into each mold, filling all corners.
Bake 12–15 minutes, or until golden.
When cool to the touch, flip waffle mold over a platter and gently remove waffles. Repeat steps 6–7 with remaining batter. Serve immediately, keep warm in a low oven until ready to serve, or freeze for later.
Nutritional Information
Per serving(1 waffle): Calories 150, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 20 g (Fiber 2 g, Sugars 4 g), Protein 5 g.