Description
These pancakes and waffles can be made ahead of time, frozen and popped into the toaster for a quick and nutritious weekday breakfast.
Ingredients
- 2 cups Whole Wheat Pastry Flour
- ½ teaspoons Sea Salt
- 2-½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 Tablespoons Flax Meal
- 1 Tablespoon Granulated Sugar (optional)
- 2 Eggs, Room Temperature
- 2 Egg Whites, Room Temperature
- 2-½ cups Buttermilk
- 2 teaspoons Vanilla Extract
Preparation
In a large bowl, whisk together flour, sea salt, baking powder, baking soda, flax meal and sugar if using.
In a small bowl, beat eggs and egg whites until fluffy.
In a medium bowl, whisk together buttermilk, beaten eggs, and vanilla. Add buttermilk mixture to flour mixture and stir JUST until combined. (Do not over mix.)
For waffles:
Heat the waffle iron. Grease or spray with non-stick cooking spray. Pour batter onto griddle and cook according to your individual waffle iron.
To reheat, place frozen waffles in toaster oven and toast until warm and crisp.
For pancakes:
Heat griddle or skillet to medium heat. Lightly oil (or butter) and pour approximately 1/3 cup batter per pancake for large pancakes onto the griddle (you may use more or less batter depending on the desired size of your pancakes). Cook until top of pancakes bubbles and the bottom side is golden brown. Flip and continue to cook until other side reaches a golden brown.
To reheat pancakes, heat oven or toaster oven to 350ºF. Wrap frozen pancakes in foil and warm for 5-8 minutes.
To freeze:
Let pancakes or waffles come to room temperature. Place in large freezer bags and freeze.
