In 1978, I (we) were given a cute little waffle maker for a wedding gift. It makes a flower shaped waffle that when broken apart makes 5 heart shapes, so we always called them heart waffles. I’ve used it occasionally over the years but never as much as in the last couple of years since my grandchildren, especially Caleb, realized how much they love waffles. Since our family went “clean” I tried several different recipes for waffles, each time getting the thumbs down (their way of saying no way are we eating that). I finally found a recipe that they love and I think your family will too. This recipe is for whole grain pancakes but by reducing the milk by 1/4 cup you can use it for waffles too.

Ingredients:

  • 2 cups whole wheat  pastry flour or a combination of whole wheat, rye, soy, oat, buckwheat, spelt, etc. (I usually use 1 cup whole wheat pastry, 1/2 cup oat and 1/2 cup spelt).
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon (optional)
  • 2 cups low fat milk (1/4 cup less for waffles)
  • 2 eggs
  • 2 tbsp honey or brown rice syrup, warmed in microwave for 20 seconds
  • 1/4 olive oil or canola oil plus a little extra to rub on the griddle
  • 1 tsp vanilla

Preparation:

  1. In a large bowl whisk the flour, baking powder, salt and cinnamon until throughly combined. In a seperate bowl whisk the eggs and oil until smooth, add the milk, honey and vanilla. Mix well.
  2. Wet and dry ingredients mixed in seperate bowls

  3. Pour the wet ingredients into the bowl with the dry ingredients and beat only until large lumps disappear. The batter should be fairly thin (thicker for waffles).
  4. Wet and dry ingredients mixed together

  5. Put a little oil on the griddle and rub evenly with a paper towel. Heat to medium high. Pour 1/8 cup (or more for larger pancakes)  batter onto the griddle in four even circles.
  6. Pancake cooking on griddle ready to be flipped

  7. When small bubbles appear flip over and cook until the steam stops.
  8. Finished pancake

  9. Top with real maple syrup, fruit and yogurt, apple or pumpkin butter, honey, etc.
  10. For waffles use 1/4 cup less milk for a thicker batter . Mist your waffle iron with olive oil and heat iron. Pour batter into the iron (mine uses 1/4 cup batter but check your manufacturers instructions) and cook until steam stops. Remove the waffle and top as desired.

Nutritional Info:

For Pancakes:

Recipe yields appromiately 30 pancakes.

Makes 15 servings.

Nutrients per serving:  Calories: 88, Cal. from Fat: 8.5, Total Fat: 1g, Sat. Fat: 0g, Carbs: 16g, Fiber: 2g, Sugars: 3.5g, Protein: 3.5g, Sodium: 55mg, Chol: 28.5mg

For Waffles:

Recipe yields appromiately 6-7 waffles.

Makes 6-7 servings.

Nutrients per serving:  Calories: 185, Cal. from Fat: 18.5, Total Fat: 2g, Sat. Fat: 0.5g, Carbs: 34g, Fiber: 4.5g, Sugars: 7.5g, Protein: 7g, Sodium: 114mg, Chol: 61.5mg

Notes:

Both the pancakes and waffles freeze really well. After cooking, cool completely and freeze in zip lock bags. To serve, place 1-2 pancakes in the microwave for 20 seconds or so or for waffles, microwave 1 waffle about 45 seconds.

The whole 'heart' waffle

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3 Comments

 
  1. Nina says:

    I love Clean Eating and this site! I want to thank you for sharing your ideas and putting the time into the stuff you publish! Great work!

  2. Daria says:

    Is the nutrition information based on the size of the waffle you made?

    • Sarah says:

      Hi Daria,

      The nutritional info is based on a 7 inch waffle. This is the standard size of most waffle irons on the market today. You’ll need to adjust the nutritional info is you have a bigger or smaller sized waffle iron.

      ~Sarah

 
 

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