while pancakes get a lot of the breakfast food spotlight, waffles are one of those things i can't help but come back to over and over again. they have all the fluffy joy of pancakes, with a nice crispy exterior and plenty of little pockets to hold any glorious toppings you want to shower them with! real maple syrup and my vanilla bourbon apricot jam is a favorite!
plus, we just about always make a big batch for just the two of us and have a whole stack leftover to pop in the freezer. it's adult life, wholesome ingredient eggo waffles - with all the ease of popping them in the toaster oven for a quick weekday breakfast!
these power waffles (as we like to call them) go above and beyond the normal joy of a waffle breakfast. with a hearty dose of hearty ingredients, there is no shame in this healthy and filling breakfast packed with fiber, protein, and whole grains! even with all that goodness, they still manage to be just as fluffy and satisfying as your typical white flour buttermilk waffle.
so dig in, and make some extras for the week - go ahead and extend your sunday morning all the way through those pesky weekdays!
before you get started, a few notes:
on freezing your waffles - let them cool to room temperature, then stack them up with parchment paper in between each waffle so they don't go sticking together and giving you a headache before your morning cup of coffee. to re-heat, i recommend a toaster oven, but you can slip them in a regular toaster, and rotate halfway through so they are evenly cooked!
on the nut flour - i love to use roasted hazelnut flour from pressmeister oils in this recipe (because really, healthy hazelnut waffles are just heavenly - no arguing on that note). cristoph is making incredible cold pressed oils here in traverse city (if you're ever in the area, make sure to find him at a local market and taste through his products!). he grinds the waste product from his oils into incredible and versatile nut flours. that said, many of you probably don't have this ingredient at your fingertips, so you can use widely available almond flour, or grind your own flour from whatever nuts you have in the pantry with a high power blender!
1/2 cup whole wheat pastry flour
1/2 cup white flour
1 cup hazelnut flour (or another nut flour)
1/2 cup freshly ground flax seeds
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups whole milk
3 Tbsp melted butter
combine flours, flax seeds, baking powder & soda, and salt in a large mixing bowl.
whisk together eggs, milk and melted butter in a medium mixing bowl or large liquid measuring cup.
pour the wet ingredients into the dry ingredients and whisk gently until just combined. be careful not to over-mix your batter as it will lead to tougher, less fluffy waffles!
cook waffles using your waffle maker, placing them directly on the racks of a warm oven as they finish to keep them warm until they're all cooked, without them getting soggy. or jut eat them one by one as they come off the waffle maker, standing in your kitchen. that works best for me when i'm really hungry!