Honey whole wheat waffles are a hearty (and delicious!) way to start your morning—kids love them!
A few years ago, I participated in the Hometown Harvest (now part of South Mountain Creamery) #HH30Days Real Food Challenge, which means we tried our best to eliminate all things processed from our diets for thirty days.
You know, like the all-purpose flour and granulated sugar that are two of the main ingredients in my regular quick waffles recipe.
Good news is waffles (and pancakes, for that matter) are really yummy made with whole wheat flour, and they taste very close to one of my favorite pancake flavors ever: buckwheat.
Mmmm … buckwheat.
It’s a heartier way to start the morning, with no extra fuss added to the process!
In terms of the sugar, I had two “real food” options this morning: honey or pure maple syrup.
I opted for the former, and let me tell ya, they were plenty sweet (but not TOO sweet) and far more fragrant than my regular recipe using granulated sugar!
BOTH. KIDS. LOVED. THEM.
I’m not kidding!
My eldest said they were “better than the usual,” but I couldn’t tell if she was just trying to make me feel really good, or if it was her one hundred percent genuine thoughts (either way, score for Mom).
Like always, I made enough to have leftovers for breakfast during the week, simply stored in a zip-top bag in our fridge.
Here are the kitchen tools I use to make honey whole wheat waffles:
- 3 large eggs
- 2 tablespoons organic honey (preferably local)
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 stick salted butter, melted
- Preheat the waffle iron to high. Rub the plates with a little butter or oil (particularly if it's not a non-stick iron).
- Whisk the eggs and honey together in a large mixing bowl. In a large measuring cup, mix the milk, butter and vanilla together, and then whisk the mixture into the eggs.
- Sift the flour, baking powder and salt into the egg mixture, then stir it together until it's just combined.
- Spoon the batter onto the waffle iron, spreading it out so that it's about 1/2" thick, and then cook for 3-4 minutes, or until the outside is a dark golden brown.
Serve the waffles with butter and pure maple syrup.