-
-
My review
Wednesday Waffles
51
Lori Rucker
"We love to serve these on Waffle Wednesdays for dinner or for large group gatherings. These are high in fiber and flavor with whole wheat flour, flax seed meal, and wheat germ, and are quite delicious and filling. Serve with homemade blueberry syrup, butter syrup, yogurt, peanut butter and honey, or fresh strawberries and whipped cream. Make a huge batch with a mixer and freeze the uneaten waffles for easy weeknight meals or quick and hearty breakfast warmed and crisped in the toaster."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 5 m servings 313Original recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Spray a waffle iron with cooking spray and preheat according to manufacturer's instructions.
- Beat eggs, water, canola oil, applesauce, and vanilla extract in a large bowl thoroughly combined. Whisk whole wheat pastry flour, dry milk powder, flax seed meal, wheat germ, all-purpose flour, 1/4 cup plus 4 teaspoons baking powder, sugar, cinnamon, and salt in a separate large bowl until thoroughly combined. Mix dry ingredients into wet ingredients 1 cup at a time to make a smooth batter.
- Ladle 1/2 cup batter, or amount recommended by manufacturer, into preheated waffle iron; close lid and cook waffle until crisp and browned, 3 to 5 minutes. Repeat with remaining batter.
Footnotes
- Cook's Note:
- For pre-making large batches: Mix dry ingredients, whisk together well and set aside. If making day or days ahead, put this in a resealable plastic bag. Beat eggs and other wet ingredients together. Add dry ingredients 1 cup at a time.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 89 Ratings
-
-
-
-
-
Most helpful positive review
1/26/2013
I cut this recipe back to twelve servings. I did not have canola oil, I substituted vegetable oil. I also used a homemade applesauce and regular whole wheat flour as I did not have pastry flour....
Most helpful critical review
9/15/2016
Made the recipe last night and it was ok. I think the waffles are way to heavy. Here in Alaska we make our sour doe waffles that are light and fluffy cooked to a light golden brown. We serve ...
Most helpful
Most positive
Least positive
Newest
1/26/2013
I cut this recipe back to twelve servings. I did not have canola oil, I substituted vegetable oil. I also used a homemade applesauce and regular whole wheat flour as I did not have pastry flour....
4/28/2013
I cut down the portions on this recipe and it still made a ton. this seems like restaurant recipe proportions to me. It makes a ton. The flavor was good. I subbed in some oatmeal for the fla...
10/26/2014
Fantastic! Made 1/4 batch and made six large waffles. Subbed in melted coconut oil and some flax and sunflower seed. Yummy.
8/25/2014
From the ingredient list you can tell they're healthy, and they don't nec taste so. (Which is some times so important in a house with kids!) I halved the recipe and it made 10(!!) Belgium waffl...
3/5/2015
Very good! Even hubby liked them! They had a nutty taste to them-will definitely make again. Did sub egg beaters for eggs and used buttermilk in place of water. Thanks for a great recipe!
9/19/2016
This one is a keeper! We cut it down to six servings very easily - and it made 7 waffles. Healthy and satisfying. THey even freeze well, and warm up in the toaster oven.
9/15/2016
Made the recipe last night and it was ok. I think the waffles are way to heavy. Here in Alaska we make our sour doe waffles that are light and fluffy cooked to a light golden brown. We serve ...