Don’t you just love a delicious Belgium waffle for breakfast? Rich, crispy on the outside, soft and gooey on the inside, then slathered with butter, maple syrup and, if you are feeling special, some whipped cream and fruit? Dusted with powered sugar, of course. Oh, and a side of salty applewood bacon on the side. Yeah, I like that too.
These are not those waffles. But they are still delicious.
Let’s be realistic. We can’t eat like that every day. It’s horrible for our heart and waistline. It doesn’t mean we can’t have waffles every day, nor must we resort to those cardboard frozen “waffles” that so many of us grew up on. We can still have delicious waffles that are good for us and not have to spend much time making them.
I personally have eggs almost every day for breakfast. I love a good scrambled egg and a piece of toast. It fills me up and keeps me going. My dear hubby likes eggs, but he doesn’t love them. Using a King Arthur Flour recipe as a base, I made this heart healthy and filling waffle to keep him going. This makes me an Awesome Wife, don’t you think?
It make 3 to 6 waffles depending on the size of your waffle iron. We throw these babies in the freezer and then just put them in the microwave for about 30 to 45 seconds. If you have a toaster oven, that would work better. Ours started on fire a few years ago (no damage done) and we decided not to replace it! But I digress…
Serious Stuff: These are full of flax seed, oats, and a good bit of cinnamon. Flax and oats are known to be heart healthy. Cinnamon is an anti-inflammatory which is good for your heart and your aches and pains! (Please note, I am not a dietician. I just read a lot.) And the whole wheat fiber will help keep you full , as well as provide a nice nutty taste. I switched out the granulated sugar for honey because I think it tastes better and I use grape seed oil because I think it also tastes better. I’ve never tried adding nuts but I think that would be a great addition, just make sure you chop them well. And there’s always bacon….
I had a couple of curious little noses while I was photographing the waffles. This table was just their height, so of course they though it was their breakfast!
Cinnamon Wheat Waffles
Adapted slightly from KAF
One year ago: Lavender Cookies
Yield: 3 to 6 Waffles, depending on your waffle iron
Time: 10 minutes or less to prepare batter; time to cook waffles will depend on your iron
Special Equipment: Waffle Iron*
*Note: We’re on our third waffle iron. The first one was super cheap, with melting plastic and kinda flimsy, but we had it for about 6 years because we loved the waffles it made! Unfortunately, they no longer make this model. We bought another one a couple years ago that just died for no apparent reason right in the middle of our waffle making. So we used the rest of the batter for pancakes. They were good but dense. Now we are on our third iron and it makes smaller waffles but still quite tasty. I don’t want to recommend a specific waffle iron because everyone has different needs and price points. I’d recommend going to Amazon and just checking out all the reviews and different irons to find one that works for you! Many great ones are fairly inexpensive and small.
- 6.5 oz (1 1/2 cups) white wheat or whole wheat flour
- 3 oz (1 cup) rolled oats
- 1 oz (1/4 cup) ground flax seed
- 1 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1 oz (about 2 TB) honey
- 2 oz (about 1/4 cup) oil
- 1 tsp vanilla
- 1 egg
- 12 oz (1 1/2 cups) milk
1. Preheat your waffle iron according to the instruction manual.
2. In a large bowl, mix together your dry ingredients: flour, oats, flax seed, cinnamon, baking powder, and salt. Set aside.
3. In a separate bowl, mix together your wet ingredients: honey (helps to warm slightly), oil, vanilla, egg, and milk. As you can see, there is very little sugar in this recipe. We like it that way but if you like yours sweeter, feel free to up the honey. Or just add more maple syrup to the finished product.
4. Pour the wet ingredients into the dry and mix until barely combined. Lumps are just fine here. This is a thick batter and it will not spread much in your iron so you may want to use more than what you are accustomed to for the first one. Cook according your waffle iron manual. If you are freezing, let cool and then put into a freezer bag. Reheat to your liking.