Whole Wheat Waffles

During the week, breakfast around here is pretty basic–oatmeal, Cheerios, etc, but on Saturday and Sundays we make a special breakfast.  Usually this means overstuffed Eggbeater omelets and homemade hashbrowns, but since Capone is now eating table food and not really supposed to have plain eggs, we’ve changed it up a bit.  This morning I made Whole Wheat Waffles.

• 1 1/2 cups White Whole Wheat Flour (I actually used 1 cup whole wheat and 1 cup unbleached all purpose because we were out of whole wheat)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 Tablespoons sugar (or Splenda)

• 1 large egg (or 1/4 eggbeaters)
• 1 1/2 cups skim milk
• 1/3 canola oil

Optional:

• 1/2 teaspoon vanilla
• 1 teaspoon cinnamon

Directions:  Whisk together dry ingredients.  In a separate bowl whisk wet ingredients.  Mix until just combined.  Spoon batter into a hot, greased waffle iron.

My waffle iron supposedly has lights that let you know how long to cook something, but they broke, so I cook until steam stops coming out the sides.  Hopefully your waffle iron is in better shape

This made 8-10 waffles in my waffle iron.

Notes: Capone loved these.  They turned out very fluffy for whole wheat waffles.  I added vanilla and cinnamon because I don’t really like maple syrup and like for my waffles (and pancakes too) to have more flavor on their own.  I’d also like to make these again with apples or blueberries in them.  Next time I’ll also make a larger batch and freeze the rest to reheat in the toaster later.

Whole wheat and white whole wheat are nutritionally the same, but the white wheat (very common in Europe) is less bitter.  Most white flour in the US is actually bleached red wheat.  Read the package carefully to make sure it is whole wheat.  If you (or your family doesn’t) like whole wheat flour try the white whole wheat or try mixing whole wheat and all-purpose flour.  I had to mix ours this morning because we ran out of the whole wheat.