Light & Fluffy Whole Wheat Waffles

Anyone think the terms "light & fluffy" and "whole wheat" don't go together? I know it sounds unbelievable, but this whole wheat waffle recipe makes one delicious, light and fluffy waffle. One reason is the recipe calls for whole wheat pastry flour instead of regular whole wheat flour. Whole wheat pastry flour creates a less dense, lighter baked good compared to regular whole wheat flour. I buy my whole wheat pastry flour from the health food store.

I make this recipe at least once a week and freeze the leftovers. When I want a waffle, I pull one out of the freezer and pop it into the toaster much like an Eggo waffle, except these are a whole lot healthier, cheaper, and yummier.


Light & Fluffy
Whole Wheat Waffles
Printable Version

2 eggs, beaten
1 3/4 cup milk
1/4 cup olive oil
1/4 cup applesauce
1 teaspoon vanilla
1 1/4 cup whole wheat pastry flour
1/2 cup flaxseed meal
1/4 cup wheat germ
4 teaspoons baking powder
1 tablespoon organic sugar
1/4 teaspoon salt

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

**To make even fluffier waffles, separate the egg whites from yolks. Beat the egg whites until they thicken into a foamy white texture. Gently fold beaten egg whites into the batter at the very end.

Source: adapted from an allrecipes.com recipe


About the Ingredients

The original recipe called for canola oil but I substituted it for extra-virgin olive oil because it's healthier. I've never noticed any olive oil flavor. Next time I make this recipe, I plan to substitute olive oil with coconut oil to see how the waffles turn out. Did you know coconut oil is one of the healthiest oils to cook with? If you use coconut oil, melt it first before you add it to the cold batter so it will mix with the other ingredients. It seems obvious, but I learned the hard way.

I keep ground flaxseed and wheat germ in my fridge to give food a nutrient boost. They don't affect the flavor as far as I can tell. I throw them in cookies, muffins, and smoothies all the time. You can find them at most grocery stores. I can usually find wheat germ in the cereal aisle, but I've also seen it in the bulk section at my health food store. I can usually find a bag of Bob's Red Mill ground flaxseed meal in any baking isle.

Flaxseed leaves other grains in the dust because of the low level of carbohydrates and high levels of omega-3 fatty acids, fiber, and antioxidants. Wheat germ is a real powerhouse of nutrients, containing fiber, iron, protein, B vitamins, folic acid, vitamin E, zinc, magnesium, manganese, chromium, and antioxidants.


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