This morning I made a new waffle recipe. It was whole wheat and super healthy, and I’ve been looking forward to trying it out. It was AWFUL. They were so incredibly bland that I had to choke down a few bites before I decided all the rest of the waffles and batter were going in the garbage. It was that bad. After making up a batch of waffles, my heart was completely set on a warm and delicious waffle breakfast. I almost wanted to start all over and make one of my favorite waffle recipes that I could trust, but the breakfast moment was over. My hubby was on his way out the door, and my 2-year old was already filling up on his tastless poor-excuse-for-a-waffle. So I got out the old bowl and spoon, and frosted mini-wheats have never tasted so unsatisfying in my life.
Consequently, I’ve decided to post my very favorite, tried-and-true, never fail, healthy, delicious, you-won’t-be-sorry-that-you-tried-it waffle recipe. Whole Wheat Blender Waffles, pictured with delicious coconut syrup. *applause* I promise you that these are wonderful and will make your life happier! I might have to make these for lunch just to make up for the bad breakfast experience. Oh yeah – another plus to this recipe is it is SO EASY and fast. Throw it in the blender, set the timer, and viola! You have a slightly crunchy waffle that tastes delicious, sits well in your tummy, and blesses your body with whole-wheat-health! In case you don’t know what whole wheat berries are, they are grains/’kernels’ of wheat that haven’t been milled yet. I buy wheat like this and then grind it myself to make fresh whole wheat flour for bread, muffins, etc. But you don’t grind it for this recipe – you actually measure out the berries. You could probably get a small amount of berries at your local health food store. *I have to add that you should buy WHITE wheat versus red wheat. Much better. It’s milder and sweeter than red wheat; in fact, the end products it is used in are very soft and light. (And I would recommend using HARD wheat instead of SOFT wheat. If you have any questions about purchasing wheat, ask us (via comment or email) and we’ll help you out.)
Whole Wheat Blender Waffles
Submitted by Erin
1 c. plus 1 Tb whole wheat berries
1 c. milk
4 Tb oil
2 Tb sugar (or honey)
2 tsp baking powder
1/2 tsp salt
Blend wheat berries and milk on high for 4-5 minutes, until batter is smooth. Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron. (Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom.) Makes about 10 waffles.
(To make pancakes instead of waffles, use 1 c. wheat berries and 2 Tb oil.)
And now, time for the best part of a waffle breakfast – the homemade SYRUP! This is the best syrup ever. In the whole world. It can’t be beat. :) Seriously, when I offer to make waffles or pancakes for breakfast, the first thing my husband says is, “With Coconut Syrup?” If I say, “Well, I ran out of coconut extract…” or “I don’t have buttermilk” then he passes on the waffles. No joke. This syrup is a MUST around here. (And if you don’t like coconut, there’s a good chance you will still like this. It’s got the subtle sweet coconut flavor without the coconut texture.) Anyway, it is truly DELICIOUS.
submitted by Erin
7-8 Tb. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.