Thursday, May 13, 2010

Whole Wheat Waffles

I'm not a big fan of pancakes or waffles. I was...back when I consumed white flour and refined sugar by the fist fulls, but "healthy" waffles just don't taste the same. IHOP knows it, Village Inn knows it, Denny's knows it - they all advertise whole wheat or multi-grain waffles but really they just add extra cinnamon, nuts, or a couple of tablespoons of whole wheat flour to the regular mix so that we can think we are eating healthy but still swallow the food and tip our servers.

My six year old has been requesting pancakes/waffles for dinner for two days in a row, so tonight I begrudingly agreed to make them. Unable to bring myself to look at the bland, heavy whole wheat mix that I usually use, I looked through my recipe books and online in search of a winner. The original recipe (which is very close to the one I'm posting below) can be found at - one of my favorite sites.

Whole Wheat Vegan Waffle Mix

2 Tbs. powdered Egg Substitute + 6 Tbs. Water
1 3/4 C. Almond, Soy, Rice, or Grain Milk

1/4 Cup Vegetable Oil

1/4 Cup Applesauce, unsweetened

1 tsp. vanilla extract

1 1/4 Cup Whole Wheat Pastry Flour

1/4 Cup Wheat Germ

1/2 Cup Flaxseeds, whole or ground

4 tsp. baking powder

1 Tbs. Turbinado Sugar (or sweetener of choice)

1/4 tsp. sea salt

Wisk the wet ingredients (egg substitutes, milk, oil, applesauce, and vanilla) together in a bowl. Add the dry ingredients and blend together just until mixed.

Using a pastry brush, apply a thin coat of coconut oil to a hot waffle iron. Pour batter into hot waffle iron (about 1/3 Cup per waffle).

These were great with pure maple syrup (they really didn't need much) or fruit sweetened jelly.

*Sorry the pictures aren't the greatest - I wasn't originally planning to blog about them, but they ended up being SO yummy that I had to share!


Amii said...

For those of us who have celiacs disease (Me) your wasffles look really gross! Okay thats not true, they look really yummy and I am way Jelouse!!!

Tara said...

Hmm...try this:
Gluten Free Pancake Mix
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water
1.In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2.Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

LMP said...

Have you tried whole wheat flour made from white wheat? It's still a bit heavier than white flour, but I use it as if it were white. I don't know how the nutritional value compares to the red wheat.

By the way, I've been enjoying your blog :)