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Do you have a weekend tradition? Around our house, Saturday mornings are for pancakes. We’ve had this tradition a few years now, even when vacationing in the mountains. There is something special about coming together, sitting down and making our weekend plans.
I’d always shield away from making waffles because, to be honest, I associated waffles with the flat and flavorless of the frozen variety. It wasn’t until recently that I borrowed a friend’s waffle maker to give a new recipe a try. If the sweet aroma of these waffles baking wasn’t enough to sell me, the slight hint of sweetness did the job.
With a tablespoon of baking powder these waffles are light and fluffy. You won’t believe they are whole wheat and egg free. Don’t let the thick batter worry you, they are anything but dense. You might want to double up this recipe because they will be gone before you get to eat one!
And the best part? Any leftovers make a great lunch for the kids. Send with a small container of maple syrup for dipping, or spread a little nut butter on the slices for a waffle sandwich.
- 3 tablespoons ground flaxseed + ½ cup water (OR 3 eggs beaten)
- 6 tablespoons butter, melted
- 1½ cups milk
- 2 teaspoons vanilla extract
- 1¾ cups whole wheat pastry flour (all-purpose flour maybe substituted)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar (optional)
- pinch of salt
- Preheat your waffle maker.
- If using the ground flaxseed + water, with a blender, or by hand, whip the flaxseed and water together until it reaches a thick and creamy consistency, similar to that of an egg, about 2 minutes. Add the melted butter and milk (and egg if using instead of flax/water), and whip for another minute.
- In a large bowl, combine the dry ingredients; flour, baking powder, sugar (if using) and salt. Create a well in the center and pour in milk mixture. Stir until just combined. A few lumps are okay, over stirred batter can make for tough, rubbery waffles.
- Spoon a ½ cup batter onto the hot waffle maker evenly. Close the lid and bake as per waffle iron instructions, or until the waffle is golden brown.
Recipe slightly adapted from ‘The Joy of Vegan Baking’ to fit my family’s taste.
Can you freeze them after you cook them?
Kelli: you can freeze these after they are made and cooled. freeze flat on a baking sheet, and after an hour place them in a freezer bag.
The first ingredient in these waffles is “whole wheat waffles”. I’m assuming that this is just a typo, and the title somehow got onto the ingredients list. However, I just wanted to double check before making these that no ingredients got missed. Thanks for all you do! :)
sorry Stacey. we changed plugins that hold our recipes and this one did not get updated. the whole wheat waffles was the title. it is now gone. all ingredients remain.