In keeping with my apparent breakfast theme lately, I am finally sharing my all time favorite waffle recipe. I actually had these for lunch one day last week with fresh berries and confectioner’s sugar and it was a delicious change of pace. The waffles aren’t too heavy, in fact they taste rather light and healthy. They freeze well and reheat perfectly in the toaster at a low setting.
My daughter Chloe particularly likes these waffles which is shocking to me because she normally is a white starch type of girl (like me I guess!). I used to buy Van’s waffles but one day long ago got freaked out by the “shared facility” disclaimer and set out to make my own waffles. I promise you will fall in love with this recipe. Enjoy!
DAIRY, EGG AND NUT FREE WHOLE WHEAT WAFFLES
2 T. water
1 ¾ c. soy or rice milk
½ c. vegetable oil
2 c. whole wheat flour
4 tsp. baking powder
1 T. light brown sugar
¼ tsp. salt
Preheat oven to 200 degrees and heat a waffle iron according to manufacturer’s instructions.
In a large bowl mix the water, soy milk and vegetable oil with a wire whisk until combined. In a medium bowl combine the dry ingredients with a wire whisk and add the water mixture. Stir until just combined. Do not over mix; lumps are fine.
Spray the inside of the waffle iron with dairy free cooking spray. Pour enough batter to spread to edges. Close and bake according to manufacturer’s instructions. Transfer waffles to warmed oven and repeat with remaining batter.
Yield: 16 waffles
(Tip: Freeze extra waffles by placing in reseal able plastic bag with parchment or wax paper in between layers. Label with name and date; freeze up to 2 months) To reheat unwrap waffles and toast at the low setting in a toaster.)
Would you recommend the waffle iron you use? Mine heats inconsistently!
I use a very basic Oster waffle maker. I think I bought it at Target for under $30.00. I turn the dial way up to get the right toasting/browning on the waffle. I’m sure there are probably better, more expenisve brands but this rone gets the job done just fine. I understand your frustration. The one I had before the Oster brand never heated properly and it broke in two pieces. I hope this one lasts longer!
Another hit! Thanks so much! We used all purpose flour because I was out of whole wheat flour and they were still very good. However, I don’t advise using powdered sugar instead of flour…my husband couldn’t figure out why the batter wasn’t coming together!
It was hilarious!
Great Trisha! Thanks so much for sharing!
Hi Kelly.
I have been making these waffles for some time now and I just made a big batch for my new chest freezer. This recipe says they are good for about 2 months. Would you say that is the standard for all frozen baked goods? I plan to keep a good stock of allergy free goodies in my new freezer. Thanks.
Yes Liz that is a great rule of thumb…two months well wrapped in the freezer is about what I do for baked goods. Remember, when reheating this waffles, do it on the lowest setting or they might burn. I love love love these waffles reheated. So glad you are baking and freezing!!
I was planning to make the heart healthy pancakes again (delicious recipe here in Kelly’s blog) but my oldest really had her heart set on waffles. Gave these a try and they are THE BEST waffles we’ve ever made. Perfect texture and so tasty–just like (and even better than) “real” waffles.
We have a new tradition in our family thanks to this fantastic recipe…. Waffle Sunday! My little one just loves that she too can eat belgian style waffles like everyone else. The kids have been getting creative the past few weeks adding cinnamon, chocolate chips (divvies or enjoy life), and berries (not all at once). The cinnamon are our new favorite!
One thing I do to make this a sleep in late for mommy morning (or at least pretend to be sleeping) is pre-mix the dry ingredients and store it in tupperware. Then my husband only has to measure the wet ingredients and somehow the kitchen doesn’t become quite as much of a disaster.
Thanks again Kelly! We love your book!
I love that BLH! The coolest part of the pancake and waffle recipes is that they are so adaptable to many flavor variations…cinnamon, chocolate chips, yum! In fact, my heart healthy oatmeal pancakes are amazing with fresh berries sprinkled on top of the batter. All the muffin, breads, waffles and pancakes recipes are super easy to make ahead: premeasure dry ingredients in bowl or plastic bag, label, with wet ingredient instructions and then they’re ready to go. Shout out to husbands on Valentine’s Day…this would be a perfect breakfast in bed treat for mom!
I made these a couple months ago, when we were only avoiding eggs. The first time I made them, I used whole (cow’s) milk. They turned out great. Then I made them again, using rice milk, and they totally fell apart in the waffle iron! Have you ever experienced this? We’re now avoiding eggs AND dairy, so I need to figure this out.
I think I’m going to try it using coconut milk tomorrow. I don’t like soy milk, so that’s not a good option.
(I’ve used other recipes on this site with great success, thank you for having this blog!)