My favorite recipe for whole wheat waffles - double the recipe and freeze the leftovers so that you can still have a delicious and filling breakfast even on busy mornings!
Ingredients
2 large eggs
2 cups whole wheat flour
4 teaspoons baking powder
¼ teaspoon salt
1¾ cups milk
½ cup olive oil (can also use canola oil)
1 teaspoon pure vanilla extract
2 tablespoons honey
Instructions
Preheat waffle iron.
With an electric mixer, beat 2 eggs on high speed in a large bowl until they turn frothy (takes about 30 seconds).
In a separate bowl, whisk your flour, baking powder, and salt (your wheat flour is usually packed down in the bag, so whisking it really lets air in and makes it a little more fluffy - you could also sift these ingredients together if you have a sifter). Add flour mixture to the eggs.
Pour in the milk, olive oil, vanilla and honey. Whisk the mixture together until smooth.
Spray waffle iron with non-stick cooking spray. Pour your batter onto the waffle iron almost to the edges. Serve waffles or let cool and then place in gallon-sized freezer bags to freeze and save for another day.
Recipe by Tone and Tighten at https://tone-and-tighten.com/100-whole-wheat-waffles-freezer-meal.html