Delectable Whole Wheat Waffles. Do you love waffles, but are looking for a healthier version? You have found the right recipe. This is a 100% whole wheat recipe, that is light and crispy at the same time! There is also no refined sugar. I figure there is enough in the syrup, so no need to add it to the batter.
Before we get into the recipe, let’s talk waffle irons. A few years ago I purchased this Cuisinart iron and could not be happier with the purchase. Click here. If you are in the market, I can recommend this one without hesitation.
What makes my recipe different than others is the separation of eggs. I like to separate the eggs, beat them to a stiff peak, then fold them in. This may be different from other recipes you have seen, but give it a try if you haven’t yet. I think you will love it!
I also used a blend of whole wheat flour. 50% white whole wheat, and 50% whole wheat pastry flour. I love the combo. You can always use 100% of either of those on their own, but I like the mix. Start by mixing together your dry ingredients.
Next, beat egg whites to stiff peaks. Set aside. In a separate, larger bowl combine milk and egg yolks.
Combine wet with dry ingredients. I like to fold this in with a rubber spatula. You don’t want to overmix at this point.
The melted butter is next. Fold this the same as flour, just barely combining. Last up is the stiff egg whites. Fold them in carefully. You don’t want to deflate more than needed.
Make sure your waffle iron is heated and ready to go. Spray lightly with pan spray or butter. Then add in your batter. Cook until they are a beautiful deep golden brown.
I take my waffles pretty plain. Just butter and pure maple syrup. You can’t go wrong with this, right?
If you have been hesitant to try a whole wheat waffles, give these a go! I think you will love the texture and flavor. If you still aren’t sold, you can always use 50% all-purpose with it as well. The recipe is still awesome!
Are you looking for other breakfast ideas? I would love to share a few!
You don’t. If you only have the white wheat, use that. I just love the mix.
I would say start easy. Don’t go 100% if they aren’t ready for it. If they are really opposed to wheat flour, do 1 1/2 cups all-purpose and 1/2 cup whole wheat. If they are kind of used to whole wheat try 1 cup whole wheat with 1 cup all-purpose. You want them to enjoy these and not hate them!
Well, to get the results you want in this recipe, yes. It is really essential.
Nope. I think it gets enough sweetness from the syrup as a topping. If you want to add in sugar, you can always add in about 2 tablespoons- 1/4 cup granulated sugar