Just in time for Sunday breakfast--these delicious, whole grain waffles. We love waffles around here--especially for brinner (that's breakfast for dinner....). But, they also make great weekend breakfast fare. This is the first time we've tried whole grain waffles--and honestly, I like them BETTER than our old standby, white flour recipe. They were flavorful, hearty, and delicious with real maple syrup, butter, and fruit compote. Next time I make them I'm making a double batch and freezing some so we have a second brinner waiting for us at a moment's notice. Nothing easier than popping a waffles in the toaster oven for a 5 minute dinner prep.
Whole Grain Waffles
based on the recipe from The Rookie Cookie
1 cup whole wheat flour
1/2 cup oat flour (or, grind rolled oats in the blender or food processor to make your own oat flour)
2 Tbsp. milled flax seed
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
2 eggs, beaten
1.5 cups buttermilk
2 Tbsp. oil (I went ahead and used vegetable oil since I hadn't made these before and didn't know what a substitution would do....I might try yogurt or applesauce next time I make them)
1 tsp. pure vanilla extract
1. Heat waffle iron and spray with cooking spray, if indicated.
2. In a large bowl, combine wheat flour, oat flour, flax seed, baking powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla.
4. Add the buttermilk mixture to the flour mixture and stir gently to combine. Don't over mix.
5. Cook waffles according to directions for your waffle maker.
Serving suggestion: top with grass fed butter, pure maple syrup, and berry compote.
Please make these! They are great!