Sunday mornings are typically the only day in the week when we actually take the time to make a nice breakfast for the family. The other mornings the family takes care of themselves and will eat something simple and fast like toast, yogurt, granola, scrambled eggs (I don’t make them, the kids do :)), green smoothies, peanut butter banana smoothie etc. And when I say ‘nice’ I don’t mean really fancy ‘nice’, but I mean that Scott and I take ten minutes to actually make a batter from scratch and cook it up in the form of pancakes or waffles. Sometimes we’ll do German Pancakes or eggs in a basket but pancakes and waffles are the regulars. We change them up a bit by adding toppings like whipped cream, peanut butter, bananas or other berries.
You will start off by mixing all your dry ingredients together: whole wheat flour, baking powder and salt. Next you’ll separate your egg white from the yolk, dropping your whites in a glass or metal dish and setting your yolks aside in a bowl to which you’ll add your milk and butter/oil. Beat the whites with your mixer on high until them become light and fluffy. Stir your yolks, milk and butter in with your dry ingredients.
Add that mixture to your egg whites.
You’ll want to experiment with how much batter to add to your waffle iron because they’re not all made the same size, but we usually put a little less than 1 c of batter into our waffle iron.
This recipe makes about 6 waffles and is easily doubled. I double mine every time. When I double it, I don’t double the butter but rather increase it from 6 Tbsp to an entire stick (8 Tbsp). Everything else I double.
Serve warm with pure maple syrup, butter, peanut butter, sliced bananas, berries, whipped cream or whatever else you might like. You can keep them warm on a cookie sheet in a 200 degree oven, while you cook up the rest of the batch.
Whole Wheat Waffles
*makes about 6 waffles
1 1/2 c whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 c milk (almond, cows, rice)
2 egg yolks
2 egg whites
6 Tbsp melted butter or coconut oil **
Mix together dry ingredients. Beat egg whites on high until fluffy. Add dry mix to egg whites and whisk together. Cook on preheated waffle iron according to manufacturers directions.
*these freeze well in a gallon ziploc bag and/or are great as leftovers, especially when warmed in a toaster oven so they are a little crispy. In the microwave is good too, but they’re very soft so pick your preference :).
**When we double the recipe, we use 1 stick of butter or 8 Tbsp of coconut oil, rather than doubling the amount