Whole Wheat Waffles

23 min
12 waffles
$0.25/serving

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 tspSea Salt (Grinder)

2 eggs

1 ¹⁄₂ cups milk

¹⁄₄ cup vegetable oil, plus extra for brushing

1 tsp vanilla

Preparation

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 (Fibre 2 g, Sugars 4 g), Protein 5 g.

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Sea Salt (Grinder)

Sheet Pan

Waffle Mold