Monday, July 26, 2010

Whole Wheat Waffles

If you don't gobble them all up, freeze them and throw a waffle or two in the toaster for a quick breakfast! So yummy with fresh whipped cream and sliced strawberries or raspberries.

Whole Wheat Waffles
Makes about 10 4" square waffles

1 3/4 c. whole wheat flour
2 tsp. baking powder
1 tbls. sugar
1/2 tsp. sea salt
3 beaten egg yolks
1 3/4 c. 2% milk (I use unsweetened vanilla almond milk)
1/2 c. oil (I've used olive or canola. You could also substitute with applesauce but it's just not the same in a waffle and I use applesauce in almost everything.)
3 stiffly beaten egg whites

Mix all dry ingredients. Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.

Pour about 1/2 cup at a time into a hot, greased waffle iron.
(adapted from "Best Waffles Ever" from Mr. Breakfast)

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