Whole Grain Waffles From Scratch

This is our favorite Saturday morning breakfast treat! They take a little extra effort but they’re well worth it!

Ingredients for Whole Grain Waffles From Scratch

2 cups flour- freshly milled pastry flour (spelt, kamut, cornmeal or whole wheat-try combining them for different textures and taste)

2 tsp. baking powder

2 T. raw honey

2 eggs, separated

2 cups milk- (I recommend almond or raw goat/cow’s milk)

4 T. extra-virgin coconut oil (melt to facilitate mixing)

2 T. butter (for waffle iron to prevent sticking)

Directions for Whole Grain Waffles

Heat up waffle iron.

Mix dry ingredients in large mixing bowl.

In 2 different bowls, separate the yolks and whites.

Beat the yolks.

Mix in coconut oil, raw honey and milk.

Combine both dry and wet ingredients, except the egg whites.

With an electric mixer, beat egg whites until you have soft peaks.

Gently fold egg whites into batter.

Melt 2 T. butter.

Brush butter on both the top and bottom of the waffle iron to prevent the batter from sticking when cooked.

Pour 2/3 cup of batter into the center of waffle iron.

Serve with warm pure maple syrup.

Find more homemade, whole-grain breakfast recipes here!

TIP: Make Blueberry Waffles

Mix 1 cup frozen or fresh blueberries into batter after you add all other ingredients. To add extra antioxidant power, make a blueberry topping by blending 1 cup frozen fruit with 1 tsp. natural sweetener (honey or pure maple syrup). You can do this with any of your favorite fruits for a sweet and festive waffle topping!

Time-Saving TIP: Freeze a Batch

Double the recipe and freeze what you don’t eat. Seal in plastic storage bag or air-tight food storage container. Later in the week, reheat in a toaster oven and serve as a quick breakfast or afternoon snack!