These waffles will have you abandoning anything you have in a box, in your freezer, for sure!! I just wish I had made enough to freeze. The only reason I didn’t…I have been known to mess up the simplest of recipes. I did not want to waste my quality ingredients, if it was a flop. Each recipe that turns out and we love, builds my confidence! Is this silly I felt this way with a batch of waffle batter? :) This recipe, however simple, was a confidence booster for me to try more things this week! They were so good! We each tasted the first ones off the waffle iron while standing around the kitchen island. I got a ‘delish’ from my 3 1/2 year old!
This recipe was adapted from Lisa’s Whole Wheat Waffle recipe, over at 100 Days of Real Food!
- 2 eggs
- 1 ¾ cups milk (I used original So Delicious coconut milk)
- ¼ cup oil (I used coconut oil ~ melted)
- 1 tablespoon honey (Trader Joe's Organic Raw honey)
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda (Bob's Red Mill Aluminum Free)
- 1 ½ cups whole-wheat flour (Bob's Red Mill organic white whole-wheat flour)
- 2 teaspoons baking powder (Bob's Red Mill Aluminum Free)
- ⅛ teaspoon salt (Celtic sea salt)
- Pure Maple Syrup and/or fresh fruit to top
- Preheat your waffle iron. In a large mixing bowl whisk together the eggs, milk, coconut oil, honey, cinnamon, and baking soda until well combined. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
- When the waffle iron is hot, dab it with a little butter (I just sprayed with my Spectrum coconut oil spray) and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked.
Our waffle iron was a wedding present that I honestly have NEVER used! It had a little red and green light to let us know when it was hot enough to put on the batter and when the waffles were done! Made just for someone like me!!