This is my go-to waffle recipe; I make it about once or twice a month and usually freeze the leftovers for eating throughout the week. The original recipe is from the manual that came with my Cuisinart waffle iron and I have adapted it to suit my tastes. I like that it’s a little healthier from the whole wheat flour and a low amount of sugar, so it doesn’t feel like dessert for breakfast. At the same time, it’s crispy, light, and a little bit crunchy from the almonds.
Nutty Whole Wheat Waffles
Makes eight 6 1/2 inch waffles
- 1/2 cup all purpose flour
- 1 1/2 cups whole wheat flour
- 2 T sugar
- 1 T baking powder
- 1/2 t salt
- 1/2 cup sliced almonds
- 2 cups milk OR 1 cup plain yogurt (greek or regular) mixed with 1 cup water
- 6 T vegetable oil
- 2 large eggs
Mix the dry ingredients in a large bowl. Mix the wet ingredients in a second smaller bowl. Stir the wet ingredients into the dry until just combined. Allow the mixture to sit for at least five minutes.
Preheat the waffle iron. I prefer using the darkest setting on my waffle iron. Make the waffles as per your waffle iron instructions. Mine uses 1/2 cup batter per waffle. Serve immediately with maple syrup, butter or fruit.
The waffles can be kept warm in a 200 degree F oven until ready to serve. If you would like to freeze the waffles, place on a cooling rack to cool completely. Once the waffles are cool, stack and place in a freezer bag. Defrost waffles by toasting in the toaster.