Basic Whole Wheat Freezer Waffles

I simply love waffles.

Yes, they are my favorite breakfast food. I grew up eating a certain brand of frozen waffles and always felt like they were such a treat whenever they showed up on my plate in the morning.

Now that I’m older, I’m a little wary of some of those freezer waffles. So many ingredients! And what exactly am I paying for? So, because of my desire for a more nutritious waffle, I created this simple whole wheat freezer waffle recipe.

These little delights are simple to make and freeze. You can even double the batch or triple the batch if you want to stock your freezer. Stir in your favorite fruits, spices, or other nutritious additions!

Enjoy!

And here are the pretty pictures of my Basic Whole Wheat Freezer Waffles:

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Basic Whole Wheat Freezer Waffles

An easy whole grain waffle recipe that makes a big batch of waffles perfect for now…or later!

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Ingredients

  • 1 cup whole-wheat or other whole grain flour
  • 3/4 cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 3/4 cup low-fat milk
  • 2 tablespoons melted butter, cooled (or 2 tablespoons canola oil)
  • 1 teaspoon vanilla extract
  • 2 tablespoons packed brown sugar

Optional Mix-Ins

  • 1/4 cup ground flax seed
  • 1 cup blueberries or chopped strawberries
  • 1 ripe banana, mashed
  • 1/4 cup hemp seeds

Instructions

  1. Preheat the waffle iron.
  2. In a mixing bowl combine the flours, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate mixing bowl whisk together the eggs, milks, butter, vanilla and brown sugar.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Note that the batter will be slightly lumpy. Gently stir in chosen “mix-ins.”
  5. Cook waffles following waffle iron manufacturer’s instructions.
  6. To freeze: Allow waffles to cool to room temperature then place in a freezer bag. Separate the layers of waffles with parchment paper or foil. Label the bag and freeze.
  7. To reheat: Remove waffles from the freezer and place directly in the toaster or toaster oven. Toast and enjoy.

Notes

  • Makes 12 Belgian-style waffles

Nutrition

  • Serving Size: 6
  • Calories: 354
  • Sugar: 14
  • Sodium: 365
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 11
  • Cholesterol: 76

Recipe Redux: Carrot Cake Pancakes

The theme of this month’s redux is “back to the dinner table” and I love this theme because I am a huge advocate of sitting down at the table and eating and enjoying meals as a family. When I grew up, this was something we did, maybe not for every meal, but as often as we could. Sure, it was a little crazy at times and there were definitely instances where foods was pushed around on plates or tossed across the table, but it was great and I have many fond memories of sitting and eating with my family.

The tradition of sitting down and eating dinner as a family continues at my house. And to honor the family dinner, I thought pancakes were in order since they happen to be one of our favorite foods. And hey, breakfast for dinner is always fun, right?

My husband happens to really like carrot cake, so he inspired these little Carrot Cake Pancakes. It’s totally like having your cake and eating it too. The great thing about them is that these little cakes are loaded with nutrition instead of fat and calories. 

To top off the theme of family, I have to include a special thanks to two very special people who helped me with this recipe and blog post, my mom and her husband Stan. Notice how awesome these pics look? Yup, that’s their handiwork! My mom created those amazing vignettes and Stan was an expert at holding the makeshift paper “screen” to help create/block light. They also happily obliged to taste-testing, and judging by the looks of the empty plate, I’m assuming they liked them. 

So, from my family to yours, we wish you many happy meals at the table!

P.S. – These little cuties are super delicious with a little drizzle of maple syrup and a light dusting with powdered sugar. 🙂

 

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Carrot Cake Pancakes

The tasty goodness of carrot cake without all of the fat and calories!

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Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 3/4 cup low fat milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons packed brown sugar
  • 1/2 cup walnuts, finely chopped
  • 2 cups finely grated carrot

Instructions

  1. In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  2. In a separate mixing bowl, whisk together the eggs, milk, oil and brown sugar. Stir in the nuts and carrots. Add dry mixture to wet mixture and stir gently until combined.
  3. Heat non-stick pan or griddle over medium-high heat. Once hot, spray with non-stick cooking spray and drop pancakes onto hot pan using a 1/4 cup measuring cup. Cook on the first side until batter begins to bubble, then flip and cook the other side an additional 2-3 minutes or until lightly browned.

Notes

  • This recipe serves 8, which gives each person two delicious pancakes apiece.

Nutrition

  • Serving Size: 8
  • Calories: 243
  • Sugar: 8
  • Sodium: 254
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 33
  • Protein: 7
  • Cholesterol: 49


Vanilla Coconut Whole Wheat Waffles

waffles

Transporting your waffles to a warm, happy place.

 

I love when Recipe Redux time rolls around each month. It gives me inspiration for creative time in the kitchen, which I love. This month’s theme is “stop being wasteful and use the stuff that’s been sitting in your pantry!” Ok, that’s just my summation of the theme. It was put more eloquently of course, but that’s basically it. Pick something that’s been in the pantry for awhile and put it to good use. Great idea!

So off I went to my pantry, on the hunt for something inspiring. I opened the door and immediately (and embarrassingly) noted its “fullness.” Ugh, there was plenty of food in there that was simply begging to be used. So I acknowledged my pantry with a quick “noted” comment and promised to cook and use that food before it went to waste. Then it was back to my original task…finding the one thing that’s been in there for far too long. After a quick inventory, it came down to three things: brown rice, canned diced chiles and light coconut milk. A glance at the packages revealed that the light coconut milk would be heading to the trash can soon if I didn’t use it, so the light coconut milk was the winner. Now, just what was I going to do with it?

I immediately thought of Thai food. So many delicious dishes use coconut milk and I had a million (ok, maybe just two or three) ideas running through my head. But then something struck me. Maybe it was the delicious scent coming from the apartment next door, but I swear I smelled waffles. It smelled so amazing, that my thoughts of Thai food were immediately replaced with thoughts of waffles. Then, the light bulb went off and my Vanilla Coconut Whole Wheat Waffles were born.

I adore waffles which made this recipe even more fun to create! They are a great breakfast option, especially when all-purpose white flour gets replaced with whole wheat flour and when a simple topping of fresh fruit is the perfect finishing touch. Coconut milk and a little toasted coconut add a fun tropical twist and the vanilla bean paste add just the right of balance and “sweetness.” These are a perfect treat for breakfast or a handy snack. Try these waffles and I promise you’ll fall in love.

Ok, so my part is done…now it’s time to take a look at what’s in your pantry!

 

Delicious vanilla bean paste. A pantry must-have!

Delicious vanilla bean paste. A pantry must-have!

 

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Coconut Vanilla Whole Wheat Waffles

Yields about 10 Belgian-style waffles, 4-inches by 4 1/2-inches

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Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup ground flax seed
  • 2 large eggs
  • 1 cup light coconut milk
  • 3/4 cup low-fat milk
  • 2 tablespoons melted butter (or canola oil)
  • 1 tablespoon vanilla paste
  • 1 tablespoon packed brown sugar
  • 1/2 cup + 2 tablespoons flaked coconut, toasted
  • 1 mango, peeled, seeded and diced

Instructions

  1. Preheat the waffle iron.
  2. In a mixing bowl combine the flours, baking powder, baking soda, salt, ground cinnamon and flax seed.
  3. In a separate mixing bowl whisk together the eggs, milks, butter, vanilla and brown sugar.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Note that the batter will be slightly lumpy. Gently stir in the coconut.
  5. Cook waffles following waffle iron manufacturer’s instructions.
  6. Serve garnished with freshly chopped mango and toasted coconut.

Notes

  • These waffles freeze well. Place them in a freezer bag, separated by pieces of parchment and freeze until ready to eat!

Nutrition

  • Serving Size: 5
  • Calories: 502
  • Sugar: 14
  • Sodium: 368
  • Fat: 25
  • Saturated Fat: 17
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 59
  • Protein: 12
  • Cholesterol: 88