I've made these twice in four days. Umm... yeah, they're that good. Great for an indulgent Sunday morning breakfast, and equally fantastic for a Wednesday night dinner after a less than stellar day.
And, since there are all sorts of wholesome things in these, you can
feel good about eating them. Oats, wheat germ, flaxseeds, blueberries,
and hardly any oil or sugar. Granted, they are perfect with a bit of
fresh fruit and maple syrup, but it's not a standard sugar bomb of a breakfast!
Also, you can just pop the leftovers into the toaster, and
they're just as good as the day before. Win!
This recipe is from my favorite new cookbook - Isa Does It. I have to say, I love all of her cookbooks and this one is fantastic. Everything we've tried has been amazing!
These are going to be my go-to breakfast for guests. When shall we expect you?
Sinfully Wholesome Waffles
(from Isa Does It)
Makes eight 6-inch waffles
2 cups almond milk (or your favorite non-dairy milk)
1 Tbsp apple cider vinegar
1 3/4 cups whole-wheat pastry flour (all-purpose flour works, too)
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp ground flaxseed
1/2 cup water
3 Tbsp olive oil
3 Tbsp pure maple syrup
1 tsp vanilla extract
1/2 cup rolled oats
1/4 cup wheat germ
1 cup fresh blueberries
Pure maple syrup
In a medium bowl, combine the milk and apple cider vinegar. Set aside to let curdle.
In the meantime, in a large bowl, combine the flour, baking powder, and salt.
Add the ground flaxseed to the milk and mix vigorously until frothy, 30 seconds to 1 minute. Add the mixture to the flour along with the water, olive oil, maple syrup, and vanilla. Mix with a wooden spoon until mostly combined, and then fold in the oats, wheat germ, and blueberries (if using.)
Preheat a waffle iron and let the batter rest. Cook the waffles according to your waffle-iron directions, spraying or brushing the waffle iron with oil between each waffle. Serve with fresh berries and maple syrup.