Whole Wheat Waffles Freezer Meal Food
WHOLE WHEAT WAFFLES
These homemade whole wheat waffles are beyond easy to make for breakfast. I usually make a double batch to freeze for busy mornings knowing my kids love them.
Provided by Lisa Leake
Categories Breakfast
Time 10m
Number Of Ingredients 11
Steps:
- Preheat your waffle iron.
- In a large mixing bowl whisk together the eggs, milk, butter, 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 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 (mine takes about 3 - 4 minutes each).
- Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!
Nutrition Facts : Calories 367 kcal, Carbohydrate 42 g, Protein 12 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 123 mg, Sodium 322 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
WHOLE WHEAT WAFFLE RECIPE
Steps:
- Sift together the flour, baking powder, sugar, and salt into a large bowl. Dump any salt that remains in your sifter into the bowl afterwards.
- Separate the eggs and set the whites aside.
- Beat the egg yolks, oil, milk, and vanilla together.
- Preheat your waffle iron, and turn your oven on to 200°F.
- Combine the wet and dry ingredients, folding gently until smooth. Set aside.
- Beat the egg whites until they form stiff peaks.
- Fold the egg whiles gently into the batter until there are no more white streaks. Do your best to not mix all the air out of the batter.
- Ladle 1/3 to 1/2 cup of batter onto your waffle maker (this can vary by models), and cook on medium high until they're crispy and golden brown on both sides.
- Slide cooked waffled onto a baking sheet in the preheated oven until you're ready to serve.
Nutrition Facts : ServingSize 1 waffle, Calories 221 kcal, Carbohydrate 24 g, Protein 6 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 35 mg, Sodium 130 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 10 g
WHOLE WHEAT WAFFLES {FREEZER MEAL}
This real food version of the Eggo waffle is sure to please your family on busy, weekday mornings. Top them with real maple syrup and butter and you've got yourself a winner!
Provided by Thriving Home
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Preheat waffle iron while you make the waffle batter.
- Whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, milk, and butter or oil.
- Mix together the wet and dry ingredients, stirring just until combined. The batter will be a little bit lumpy. Don't over mix.
- Cook the waffles as directed in the instructions that came with your waffle iron.
Nutrition Facts : Calories 170 calories, Sugar 3 g, Sodium 95.7 mg, Fat 12.9 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 1.3 g, Protein 3 g, Cholesterol 45.4 mg
WHOLE WHEAT AND FLAX WAFFLES
The original recipe was made by my nana for years and years. Then my mom made it for me growing up, and now I make these waffles myself (but with a couple of healthy changes) They still taste just as good as the did when I was a kid. We serve them sometimes for breakfast, but in our family waffles have almost always been served for dinner. When you can't think of anything else to make.
Provided by doula_tara
Categories One Dish Meal
Time 20m
Yield 22 waffles
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Mix wet ingredients separately.
- Mix dry and wet together whisk until smooth.
- Pour about 3/4 of a cup of batter at a time onto the waffle iron.
- You will begin to see steam coming out of the iron.
- Cook the waffles until the steam is almost gone.
- Any waffles we don't eat right away get put into the freezer, and we pop them in the toaster for a quick breakfast or snack.
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- Add the maple syrup, egg, milk, melted butter and vanilla. Stir the wet ingredients together a little bit before mixing them in with the dry ingredients. Don’t overmix the batter. It’s OK to have a few lumps.
- Pour the batter into your waffle iron. See your manufacturer’s instructions for how much to use for each waffle; mine is about 1/2 cup of batter per waffle.
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- In a medium bowl, whisk together the eggs, milk, melted butter and honey. Pour the wet mixture into the dry and whisk until just combined.
- Let batter rest for 10 minutes, then cook by pouring 1/2-1 cup of batter (depending on the size of your waffle iron) onto a greased waffle iron and cooking until brown and crisp.
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