I love waffles almost as much as I love pancakes. I especially love whole wheat waffles because they act as a great complex carbohydrate that keeps me feeling full longer. Eating carbohydrates in the morning sets your body up to have a lot of great energy for the morning and afternoon. Eating carbohydrates also ensures that your body burns exactly what it’s supposed to: stored carbohydrates and fat. If you skip breakfast, your body actually gets tricked into storing fat instead of burning fat because it views the lack of food consumption as a “threat.” As a result your body stores fat (think your body’s very own rainy day fund) for the impending tough times ahead. Not only does your body store fat, it uses protein from your muscles for fuel instead. Using your muscles for fuel leads to muscle break down. Never good. If you eat the right kind of carbohydrates, you’re actually doing your body a favor and setting yourself up for great results in the gym. Simple carbohydrates (think white sugar, breakfast pastries, white bread etc.) are the enemy–they spike your blood sugar and when eating them in excess, encourage your body to pack on the pounds. No bueno. So no more feeling guilty about ingesting the right kind of carbohydrates–complex carbs are the good guys.
Anyway, these waffles definitely do the job of keeping you full because they are super hearty–seriously, I only eat one and I am satisfied for hours. If you’re not sold on eating just whole wheat waffles or if you don’t think that you’ll like the taste, I have a few alternative suggestions for you. If you add a few tablespoons of orange juice to the whole wheat batter, the orange juice actually cuts down on the classic nutty taste (I absolutely love this taste though). Don’t worry though, you can’t actually taste the citrus flavor. If you don’t have orange juice and are still nervous, you can always just substitute half all purpose flour until you are feeling more brave. I hope you enjoy them!
Recipe adapted from King Arthur Flour
- 1 1/2 cups whole wheat flour–I used King Arthur Flour 100% Whole Wheat
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar–I’m sure sugar or agave would work equally as well
- 1 large egg
- 1 1/2 cups lukewarm milk–I microwave mine for about 30-45 seconds to get the chill off
- 1/3 cup canola oil–I usually make substations to keep oil out of my recipes, but keeping the oil in this recipe is actually kind of a must if you enjoy crispy waffles. It’s the secret to getting them crispy and not soggy. I’m sure you could reduce it to a lower amount, but I haven’t really messed with the amount yet
- 1 teaspoon cinnamon
- 2 teaspoons of quality vanilla
- Add a splash of orange juice if you want to reduce the nutty flavor
Necessary equipment: waffle iron
- Preheat waffle iron while you make the batter
- Add flour, baking powder, salt, and sugar to a large bowl and whisk together
- Add egg, milk, and oil (and orange juice if desired) to flour mixture and stir until just combined–batter will appear a bit lumpy
- Spray waffle iron with non-stick cooking spray and use a ladle or measuring cup to pour batter onto preheated iron–remember to leave enough room for the batter to spread when you close the iron so it doesn’t overflow
- Cook the waffles according to instructions that came with your waffle iron
This recipe produced 6 waffles with my rectangular waffle iron. I saved them in the refrigerator and they reheated great in the toaster! I bet you could even freeze them with great results to eliminate the pre made waffles that may sitting in your freezer. I hope you enjoy them!