Description
Whole Wheat Waffles you can make ahead and freeze for easy breezy breakfasts on the go!
Ingredients
- 2 Tablespoons Butter, Melted
- 3 whole Large Eggs, Room Temperature
- ⅔ cups Almond Milk
- ⅜ cups Apple Sauce
- 4 Tablespoons Maple Syrup
- 1 Tablespoon Vanilla
- 2-¼ cups Whole Wheat Flour
- 1 Tablespoon Baking Powder
- ¾ teaspoons Salt
Preparation
Turn on your waffle iron and get it nice and hot!
Whisk together melted butter and eggs. Add almond milk, apple sauce, maple syrup and vanilla and whisk together.
Mix together flour, baking powder and salt in a separate bowl. Pour wet ingredients on top of dry ingredients and fold together. Only mix until combined, do not over-mix! It may be lumpy but let it rest for 5 minutes.
Spray down waffle iron and ice cream scoop with cooking spray (I use coconut oil spray). 2 large ice cream scoops full will make one 6-inch waffle. Cook each waffle 4–5 minutes depending on your waffle iron.
I halve these for an adult portion and serve with a side of fruit and maybe a bit of Greek yogurt.
If you are planning to freeze these, make a double batch and cool them on a baking rack. Break the waffles into 4 pieces each. Wrap them in parchment paper, put them in a gallon plastic bag and place in the freezer. Now you have waffles for the whole week!
