Whole-Grain Waffles for Sunday Brunch

This past Sunday, my husband and I hosted 25 friends for Easter brunch in our condo. As the RSVP numbers grew from 12 to 18 to 25, we knew we’d have to get creative with the menu, the serving method, and the seating plan. As usual, we had a coordinated potluck with guests bringing items that we had mutually agreed to. Instead of eating family style with china and fine linens, we had a buffet for most of the food and a self-serve waffle station equipped with three waffle makers and the waffle fixings.

As brunch progressed, more and more people came up to me and asked about the waffles, wondering what they were and what was in them. They repeatedly praised the waffles, their texture, and their depth of flavor compared with regular white flour waffles.

What I did was swap out some of the white flour for almond flour, flaxseed meal and whole wheat flour. This upped the fiber content, the nutritional value, and the flavor. I also substituted olive oil for butter so that we’d have a more heart-healthy fat. Then for an extra kick of fun I added Mexican Vanilla and Ceylon Cinnamon. (Another week I added Almond Extract and that was a hit too!)

The below recipe is a “double recipe” suitable for larger brunches. If you a serving a small group, I recommend either halving the recipe or cooking all the batter and freezing the leftover waffles, wrapped separately. Reheat the waffles in the toaster oven for a quick breakfast.

Whole-Grain Buttermilk Waffles


Special Equipment: Waffle Maker
Serves 12

Ingredients

½ cup almond flour
½ cup flaxseed meal
1 cup whole wheat flour
1.5 cup white flour
2 Tbsp. baking powder
¼ tsp. baking soda
2 Tbsp. sugar
1 tsp. salt
1 tsp. Penzeys Ceylon Cinnamon
6 large eggs, well beaten
6 Tbsp. olive oil
3 cups low fat buttermilk
1 Tbsp. Penzeys Mexican Vanilla Extract

  1. In a large mixing bowl, combine the dry ingredients and mix well. Make a well in the center of the dry mixture.
  2. In a medium mixing bowl, combine the wet ingredients and whisk til well-combined.
  3. Pour the wet ingredients into the well of the dry mixture. Using a wooden spoon, mix using long, swift strokes until combined but mixture still has a pebbly look to it. Do not over-mix or waffles will be tough. Do not severely under-mix or you will have surprise pockets of flour.
  4. Using a preheated waffle iron, add the batter to the center of the waffle iron and smooth out gently with the back of a measuring cup or with the wooden spoon. Close the lid. The amount of batter will depend on your waffle maker. I have waffle makers that take from ½ cup to 1 cup for a full waffle. Experiment with your waffle maker to determine the amount, then use that size measuring cup to scoop the batter.
  5. Waffle is done when the steam stops escaping from the sides of the waffle maker and the waffle is golden brown. Waffle can be cooked slightly longer if a browner crust is desired.
  6. Serve hot with pure maple syrup, butter, powdered sugar, and fresh fruit.

Variation 1: Instead of vanilla extract, add 1 Tbsp. almond extract to the wet ingredients. Cinnamon is optional.

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