Try this Clean Eating Waffles recipe, or contribute your own.
- Carbohydrate 174.720903333333 g
- Cholesterol 0 mg
- Fat 4.49160666666667 g
- Fiber 29.2888328755697 g
- Protein 32.88617 g
- Saturated Fat 0.773546666666667 g
- Serving Size 1 1 recipe (244g)
- Sodium 12.3926666666667 mg
- Sugar 145.432070457764 g
- Trans Fat 1.29035866666667 g
- Calories 826 calories
Step-by-step
- In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla and salt; whisk until well combined. Add whole wheat flour, mix well.
- Preheat waffle maker and make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I have similar to this non-stick one and used about 1/3 cup batter per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking but maybe not since batter has enough oil. Try one and see how it comes out.
Standard pancakes rely on a hot griddle for even heat transfer, but waffles demand enclosed iron grids to build crisp exterior crusts while keeping interiors tender. Whole wheat flour absorbs more liquid than all-purpose flour, so letting the batter rest for ten minutes before baking allows the bran particles to soften completely.
Managing Waffle Iron Surfaces
Cast iron waffle irons require careful seasoning and targeted lubrication to prevent the batter from fusing to the metal. Non-stick electric models demand silicone or wooden utensils to protect the coating against scratching. Always preheat the iron fully before adding any fat or batter to ensure immediate protein coagulation.
- Test doneness visually by watching the steam output; when vapor production drops to a faint wispy trail, the interior structure has set.
- If using unseasoned cast iron, brush the grids lightly with neutral oil between every single batch.
- Keep baked waffles crisp on a wire rack rather than stacking them on a plate, which traps steam and softens the crust.
