Whole Wheat Waffles

23 min

12 waffles

There is no waffling around with this recipe—freeze after baking and then pop in the toaster on busy weekdays.

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

Preparation

  1. Preheat oven to 425° F (220° C).
  2. In a medium bowl, combine dry ingredients.
  3. In a separate bowl, whisk eggs, milk, oil, and vanilla.
  4. Slowly whisk wet ingredients into dry, until just combined.
  5. Place Waffle Mold on a Sheet Pan. Using a basting brush, lightly brush waffle mold with oil.
  6. Pour approximately 1⁄4 cup batter into each mold, filling all corners.
  7. Bake 12–15 minutes, or until golden.
  8. 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, 0 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 20 g (Fiber 2 g, Sugars 4 g), Protein 5 g.