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Do you have a weekend tradition? Around our house, Saturday mornings are for pancakes. Â We’ve had this tradition a few years now, even when vacationing in the mountains. Â 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.
Dependingg on the size of your waffle maker it will yield 4-6 waffles
Ingredients
- Whole Wheat Waffles
- 3 tablespoons ground flaxseed
- 1/2 cup water
- 6 tablespoons butter, melted
- 1 1/2 cups milk
- 1 3/4 cups whole wheat pastry flour (all-purpose flour maybe substituted)
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar (optional)
- pinch of salt
Directions
- Preheat your waffle maker.
- Using 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 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 1/2 cup batter onto the hot waffle maker. Spread the batter to within 1/4 inch of the edge of the grids. Close the lid and bake until the waffle is golden brown.
 Recipe slightly adapted from ‘The Joy of Vegan Baking’ to fit my family’s taste.
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