Fluffy Whole Wheat Belgium Waffles
These Whole Wheat Belgium Waffles are an excellent alternative to plain waffles! They are fantastic for a Saturday morning breakfast or even breakfast for dinner!
Equipment
- 2 Large mixing bowls
- Measuring Cups
- Whisk
- Spatula
- Waffle maker
Ingredients
- 1 Cup Whole wheat flour
- 1 Cup Unbleached all-purpose flour
- 2 Tbsp Cornstarch
- 3 Tbsp Turbinado sugar
- 1/4 tsp Fine sea salt
- 1/4 tsp Ground cinnamon
- 1 1/2 tsp Baking powder
- 1 Large Egg
- 2 tsp Vanilla extract
- 2 Cups Unsweetened almond milk
- 1/4 Cup Coconut oil melted and cooled slightly
Instructions
- Turn a waffle maker on to a high temperature.
- In a large mixing bowl, combine the flours, cornstarch, turbinado sugar, salt, cinnamon, and baking powder. Whisk the ingredients until distributed.
- Add the egg, almond milk, coconut oil, and vanilla to the other mixing bowl. Whisk all the ingredients until they are combined.
- Pour the wet ingredients into the dry ingredients and whisk the mixture until it becomes smooth. Use a spatula to get the bottom of the bowl and the sides. The batter will be thicker than plain waffles because of the whole wheat flour.
- Spray a waffle maker with non-stick cooking spray. Use a 1/2 cup to pour the waffle batter in the preheated waffle maker, and cook as directed by waffle maker instructions, or until they are golden brown
- Serve with natural maple syrup, honey, or whatever toppings you desire.
Notes
- Recipe makes 4 large Belgium waffles
- Waffles can be stored in a plastic bag or container and stored in the fridge for 3-4 days.
