I’ve been making these waffles since I was a kid. So I was very happy to find that when I started to eat clean, I only had to make a few small alterations to the recipe to “clean it up”.
You see, my grandmother always taught me to cook by instinct, not by recipes. I had to learn to measure my ingredients when I started publishing this blog. I made this waffles on the weekends for my grandmother and I while my mom was at work. Sometimes, I would use the batter to make pancakes, but most often, I would make waffles.
I would pull my grandmother’s big, yellow mixing bowl out of the cupboard, gather my ingredients and start mixing until I had the right consistency. I would imagine that I used slightly different measurements each time. You can’t help but do that when you don’t measure, I suppose. But eventually, I started measuring so that I could share the recipe here and it’s been a good solid recipe for me ever since.
These waffles have a heavier, more dense texture than the very light and fluffy ones you pop in a toaster these days. But they are tasty and very filling, and much higher in protein to boot.
Make a big batch for busy mornings and you’ll be out the door in no time with a delicious breakfast in your belly!
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- 1 3/4 cups whole wheat pastry flour
- 2 cups milk (non-dairy milk works fine too)
- 2 large egg whites
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- Preheat your waffle maker. It should be the non-stick variety, or you'll have nothing but frustration since this recipe uses no fat at all. That being said, if you don't have a non-stick iron, spray well with oil.
- Whisk the flour in a large mixing bowl with the baking powder.
- Add your milk to the flour, then the egg whites.
- Stir in the vanilla and cinnamon, and blend vigorously with a whisk until you have a nice, smooth batter.
- Using a ladle, pour your batter into your waffle maker, and cook until golden brown.
- Top these waffles with nuts, fruit, honey, maple syrup or anything your diet allows. They're yummy and really filling.
- Storage: If you end up with more than you can eat (and you probably will), just pop them in the freezer. They make a quick, make-ahead breakfast when you can just pop them in the toaster. Once these have cooled, place small pieces of parchment paper between each waffle and place a stack of them in a Tupperware container or large Ziplock bag. Keeps in the freezer for up to 4 months.