Not-Nutty Whole Wheat Waffles

I share a lot of recipes for families and here’s another that could be for families or just the kiddos. It’s a healthied up waffle recipe.

Two Christmases ago, I received a waffle maker from the boys. I actually asked for this thinking this would be a fun weekend treat. It’s turned into one of the items I prep on the weekends and freeze to toast during the week for the boys before school.

I modified this recipe right out of the book that came with the waffle maker. This recipe in the book is called Nutty Whole Wheat Waffles. Because of my oldest son’s food allergies I made this without nuts or milk and replaced the nuts with ground flaxseed and chia seed and regular milk with rice milk.

I make 1 ½ times the recipe and it lasts about 2 weeks. I break the waffle in half and freeze in Ziploc bags and pull just what I need each morning and toss it in the toaster. I give them eggs or banana/strawberries to go with it and drizzle the waffle with syrup without high fructose corn syrup.

Regular recipe makes 6 waffles
½ C all-purpose flour
1 ½ C whole wheat flour
2 Tbsp sugar
1 Tbsp baking powder
½ tsp salt (I used ground Himalayan)
2 C rice milk
4 Tbsp vegetable oil
2 Tbsp apple sauce (I tried doing half oil and half applesauce, but it starts to stick to the waffle maker)
2 large eggs
¼ C ground flaxseed
¼ C chia seeds

Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. Follow instructions of waffle maker for pre-heating and cooking.

My kids love these waffles! Comment below if you give them a try!

All ingredients, except baking powder I use are organic. I try to use organic with all our food that I can.