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WHOLE WHEAT WAFFLES (100% Whole Wheat Variation Included) MAKES ABOUT EIGHT 7-INCH ROUND WAFFLES Like many of you, I grew up with waffles made from a packaged baking mix. They really are very good. Occasionally, I experimented with making my own from scratch, but always went back to the other. However, it has become increasingly important for me to control all of the ingredients that I use in a recipe, so I decided to find a waffle recipe that is quick, delicious, and every bit as easy as using the mix. After I developed my Basic Waffle recipe, I decided to go one step further and create a healthier version. This recipe is even more delicious because the whole wheat adds flavor and natural sweetness, as well as more nutrients and fiber. Additionally, I use a sugar substitute, which lowers the calories. I also cut down on the butter, but not the flavor, by using an equal part of canola oil, which is a healthier choice of fat. I always use nonfat fat milk, but you could use 1% or 2% reduced fat. And, although I have not tried it, the 2 eggs may be replaced with egg substitute. Even people who are not concerned about what they eat would love these waffles. For a 100% whole wheat version, see the notes below. INGREDIENTS 1 cup all-purpose flour (see variation below) 1 cup whole wheat flour 2 tablespoons sugar (or sugar substitute that equals sugar portions 1:1, such as Splenda) 1 tablespoon baking powder 1/4 teaspoon salt 2 large eggs, lightly beaten 2 tablespoons butter, melted (see variation below) 2 tablespoons canola oil 1-1/2 to 2 cups reduced fat or nonfat milk 1 teaspoon vanilla Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter, oil and 1-1/2 cups of the milk; beat with the whisk just until smooth. Add more milk as needed to thin the batter to a pouring consistency, being careful to keep it thick. Heat your waffle iron and bake according to manufacturer’s directions. Serve immediately. Notes: The batter may be made the night before, covered and refrigerated. Add a little more milk before baking if it has become to thick. Waffles freeze very well. Just bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper and place in a freezer bag. To heat, just toast the waffle in the toaster oven until lightly browned. If you are making the waffles for a savory presentation, such as Chicken and Waffles (see link below), omit the sugar and vanilla. 100% Whole Wheat Variation: Since I first made this recipe, I tried substituting more whole wheat flour for the all-purpose and I now use it exclusively. If you are used to the flavor of whole wheat, use the 2 cups. I also use all canola oil in place of the butter and we don't miss the butter flavor. Additionally, I have used 1 whole egg and 2 egg whites and that works, but I usually just go with the 2 eggs since cholesterol is not an issue in my family.

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SIMILAR OR RELATED RECIPES Cornmeal Waffles Chicken and Waffles Whole Wheat Buttermilk Pancakes Whole Wheat Honey-Buttermilk Biscuits Additional Yeast and Quick Bread Recipes Additional Healthy Cooking Recipes

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