Best Whole Grain Waffles Recipes

WHOLE GRAIN WAFFLES

Steps:

• In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
• Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

WHOLESOME WHOLE-GRAIN WAFFLES

Steps:

• In a large bowl, combine the flours, flax, baking powder and salt. Combine the egg yolks, milk, oil and applesauce; stir into dry ingredients until just moistened., In a small bowl, beat egg whites until stiff peaks form; fold into batter., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with berries and confectioners' sugar if desired., To freeze, arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months., To use frozen waffles: Reheat waffles in a toaster. Serve with berries and confectioners' sugar if desired.

WHOLE GRAIN WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.
• Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to overwork the batter, it's fine if there are a few lumps.
• Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES

Steps:

• In a large bowl, stir together the starter, flours and water (or milk).
• Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
• In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
• Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
• Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
• This recipe doubles or triples beautifully if you're feeding a crowd.
• This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
• A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
• I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

BLUEBERRY-WHOLE GRAIN WAFFLES

Steps:

• Lightly spray waffle maker with cooking spray; heat waffle maker. In large bowl, mix all-purpose flour, whole wheat flour, oats, baking powder and salt. In small bowl, mix soymilk, oil and egg product until well blended. Add soymilk mixture to flour mixture all at once; stir just until large lumps disappear. Gently stir in blueberries.
• Pour slightly less than 1 cup batter onto center of hot waffle maker, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake 3 to 5 minutes or until waffle is golden brown and steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with syrup or fruit.

WHOLE-GRAIN WAFFLES

Steps:

• 1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
• 2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.

BLUEBERRY WHOLE GRAIN AND BRAN WAFFLES

Steps:

• In a large bowl, stir together the flour, bran, baking powder and salt.
• In a small bowl, with an electric mixer, beat the egg whites just until stiff.
• In a medium bowl, lightly beat the egg yolks and sucanat with the mixer. With a spoon, stir in the milk and oil. Stir the egg yolk mixture into the flour mixture until just moistened; don't beat.
• With a rubber spatula, gently fold the egg whites and blueberries into the batter. Bake according to your waffle iron instructions.

WHOLE-GRAIN WAFFLES WITH SLICED STRAWBERRIES AND YOGURT

Steps:

• Preheat waffle iron. In a large bowl, whisk together flour, wheat germ, sugar, baking powder, and salt. In another bowl, whisk together milk, oil, egg, and vanilla.
• Stir egg mixture into flour mixture and mix until just combined.
• Coat waffle iron with cooking spray. For deep, Belgian-style waffles, fill each cavity with 1/2 cup batter and cook until golden brown, 7 to 8 minutes (or according to manufacturer's instructions).
• Serve with strawberries, a dollop of yogurt, and a drizzle of syrup.

WHOLE GRAIN WAFFLES WITH BLACKBERRY SAUCE

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Prepare the cooking surface with cooking spray.
• Beat flour, milk, eggs, vegetable oil, baking powder, and salt together in a bowl using an electric mixer until batter is thoroughly mixed.
• Pour about 1/4 cup batter per waffle into the preheated waffle iron and cook according to manufacturers' instructions.
• Stir blackberries together in a saucepan over high heat until heated through, 3 to 4 minutes. Decrease heat to medium and add sugar, cornstarch, and lemon juice to blackberries; cook and stir until sauce is thickened, about 5 minutes.

WHOLE-GRAIN BUTTERMILK WAFFLES

Steps:

• Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.).
• For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

WHOLE-GRAIN WAFFLES WITH STRAWBERRIES AND ALMONDS

Steps:

• Heat waffle iron. In a blender, process oats until flourlike in texture. In a bowl, combine oats with flour, flaxseed, baking powder, pumpkin pie spice and salt. In a second bowl, beat egg white until stiff peaks form. In a third bowl, mix milk, banana, oil and egg yolk. Gently stir milk-banana mixture into dry ingredients; gently fold in egg white until just combined. Coat waffle iron with cooking spray; pour 1/3 cup batter onto iron, and cook until waffle is crispy and pale gold, about 4 minutes. Repeat twice. Top each waffle with 1/4 cup yogurt, 1/2 cup strawberries, 1 tablespoon almonds and 2 teaspoon syrup.

WHOLE-GRAIN BUTTERMILK WAFFLES

Steps:

• Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients except syrup and raspberries just until smooth. (Batter will be thick.)
• For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

CREAMED CHICKEN ON WHOLE GRAIN WAFFLES

Steps:

• Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
• Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add flour and whisk 1 minute. Gradually whisk in broth, cream and tarragon. Bring to boil, whisking constantly. Reduce heat to medium-low. Simmer sauce 1 minute. Add Madeira and simmer until sauce thickens, about 2 minutes. Return chicken and any juices to sauce. Simmer until chicken is heated through, about 1 minute. Arrange 2 waffles on each plate; top with creamed chicken.

WHOLE GRAIN PANCAKES AND WAFFLES

Steps:

• 1. Combine all dry ingredients.
• 2. Add the remaining ingredients & let sit a few minutes for the oats & flour to absorb some of the liquid.
• 3. Prepare as you would pancakes using a 1/4 cup measuring cup to measure out batter. This should make about 12 6" pancakes.
• 4. About 80 calories per pancake & about 18 grams carbohydrate
• 5. This mix can also be used to make waffles.
• 6. To make cookies add to the dry ingredients: 2/3 cup brown sugar, 2 tsp cinnamon, 2/3 cup raisins or chocolate chips, 1/2 cup applesauce, 2 eggs & 1 tsp vanilla. Mix & drop onto greased baking sheet & bake for about 12 minutes at 350'
• 7. FOR THE LARGE BATCH: COMBINE ALL INGREDIENTS, STORE IN A GALLON SIZE JAR OR CONTAINER. USE 2 CUPS MIX, 2 CUPS MILK, 2 EGGS & 1/4 CUP MELTED BUTTER, OIL OR APPLESAUCE & PREPARE AS PANCAKES

COCONUT CRUNCH HEALTHIER WHOLE-GRAIN WAFFLES

Steps:

• Stir together flours, sugar, baking powder, and salt in a bowl. Stir together coconut milk, oil, eggs, and vanilla in another bowl.
• Make a well in the flour mixture and pour in the egg mixture all at once. Stir just until moistened. (Batter will be slightly lumpy.)
• Preheat a waffle iron according to manufacturer's instructions.
• Lightly grease the preheated waffle iron and spoon 1/2 cup batter onto the surface. Close and cook until waffle is golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.
• Top each waffle with 1 tablespoon yogurt, 1 tablespoon coconut chips, and 1 teaspoon agave nectar.

WHOLE-GRAIN WAFFLES

Steps:

• In a large bowl, measure and mix together: 1 cup whole-wheat pastry flour, 1 cup mixed whole-grain flours (such as whole wheat, spelt, cornmeal, rye, or buckwheat), 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon sugar (optional).
• In a large measuring cup, measure: 2 cups buttermilk.
• Whisk in thoroughly: 3 eggs.
• Pour the buttermilk and egg mixture into the dry ingredients and stir until just mixed. Pour in: 8 tablespoons (1 stick) butter, melted and stir until well mixed. If necessary, thin with more buttermilk: the batter should pour off the spoon. Cook in a preheated waffle iron until crisp and golden.
• To make waffles with regular milk, increase the baking powder to 2 1/2 teaspoons and omit the baking soda.

BLUEBERRY-WHOLE GRAIN WAFFLES

Steps:

• Lightly spray waffle maker with cooking spray; heat waffle maker. In large bowl, mix all-purpose flour, whole wheat flour, oats, baking powder and salt. In small bowl, mix soymilk, oil and egg product until well blended. Add soymilk mixture to flour mixture all at once; stir just until large lumps disappear. Gently stir in blueberries.
• Pour slightly less than 1 cup batter onto center of hot waffle maker, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake 3 to 5 minutes or until waffle is golden brown and steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with syrup or fruit.

WHOLE-GRAIN BUTTERMILK WAFFLES

Steps:

• Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix crushed cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients except syrup and raspberries just until smooth. (Batter will be thick.)
• For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

WHOLE-GRAIN WAFFLES

Steps:

• Heat nonstick waffle maker. In large bowl, mix all-purpose flour, whole wheat flour, oats and baking powder.
• In small bowl, mix milk, egg product and oil until well blended. Add to flour mixture all at once; stir just until large lumps disappear.
• Spread batter in hot waffle maker; bake until waffle is golden brown and steaming stops. Sprinkle with powdered sugar.

CREAMED CHICKEN ON WHOLE GRAIN WAFFLES

Steps:

• Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and saut until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
• Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add flour and whisk 1 minute. Gradually whisk in broth, cream and tarragon. Bring to boil, whisking constantly. Reduce heat to medium-low. Simmer sauce 1 minute. Add Madeira and simmer until sauce thickens, about 2 minutes. Return chicken and any juices to sauce. Simmer until chicken is heated through, about 1 minute. Arrange 2 waffles on each plate; top with creamed chicken.