Who doesn't love a nice plate of waffles for breakfast (or brunch... or frankly even dinner)? Well my family sure does. We make these about once a week and eat them for a couple days (or make a double batch and freeze some). The home ground wheat is a little non conventional, but it's so worth it. Just one —if you can stop after just one—will fill you up and keep you full for a good long time!
Whole Wheat Waffles
(For Printable PDF, click HERE)
Yields: 7 Waffles | Prep Time: 5-10 minutes | Total Time: 30 minutes
3 cups ground white wheat
2 tsp baking powder
1/4 tsp salt
1 T cinnamon
1/2 cup unsweetened applesauce
1 T vanilla
2 - 2 1/4 cups milk
*1-2 T coconut oil
Stir together flour, baking powder, salt, and cinnamon
Add eggs, applesauce, and vanilla
While melting coconut oil in microwave or a pan, pour milk into the rest of the mixture and stir. The batter should be thin but not too runny.
Once the batter is completely stirred and the coconut oil has cooled a little bit (but not solidified again), pour the coconut oil into the batter and quickly stir in (otherwise it'll get too cold, and you'll just end up with solid coconut oil around the edge of the bowl
Pour about a half cup of batter into waffle maker and cook according to preference and waffle maker specifications
Top with whatever you like and dig in!
*Let's be real, I don't actually measure it. If you like your waffles crispier, go for more. If you are trying to keep them low-fat or like a softer waffle, add less (or none at all)