Whole Grain Pancakes and WafflesDec 05 2010 by
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.
- 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 raw honey, brown rice syrup or coconut nectar, warmed in microwave for 10 seconds
- 1/4 cup olive oil or sunflower oil plus a little extra to rub on the griddle
- 1 tsp vanilla
- In a large bowl whisk the flour, baking powder, salt and cinnamon until throughly combined. In a separate bowl whisk the eggs and oil until smooth, add the milk, honey and vanilla. Mix well.
- 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).
- 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.
- When small bubbles appear flip over and cook until the steam stops.
- Top with real maple syrup, fruit and yogurt, apple or pumpkin butter, honey, etc.
- 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.
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
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
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.
For a gluten free version make sure to substitute the whole wheat flour with a gluten free flour.