It only took my about six failed attempts to figure out how to adjust my nana's recipe for waffles to a "real food" version. Finally, I have a waffle batter recipe that skips the more processed oils and uses whole wheat flour! My family loves these for "Breakfast for Dinner" night. I also think they freeze really well. We reheat them in the microwave and use them for a quick breakfast on school days. If you want to amp up the protein you can also use them to make peanut butter waffle sandwiches.
1 3/4c. Whole Wheat Flour
1 T. Baking Powder
1/2 tsp. Sea Salt
1 1/4 c. Whole Milk
1/4 c. Coconut Oil (melted)
Real Maple Syrup
1. Combine dry ingredients in a large bowl.
2. Mix in the milk and oil. (The coconut oil will go back solid when it hits the cold milk, so mix as you pour in the oil.)
3. In a separate bowl, beat the eggs and then fold into the batter.
4. Preheat waffle iron. (I like to wait to preheat the waffle iron so that the whole wheat has a chance to soak in the liquid ingredients. I find that it helps soften the texture of the flour.) You may need to give the batter a quick stir after it has rested.
5. Cook waffles according to the instructions for your waffle iron. I find with the coconut oil I don't have to grease my waffle iron as much. Enjoy!