Whole Wheat Buttermilk Waffles
A healthy twist to homemade buttermilk waffles. And, they'll keep you energized for hours thanks to the healthy serving of flax and whole wheat pastry flour. Be sure to make extra – you'll want to freeze them and toast them up all week! <jump to recipe>
Brunch. Potentially the tastiest six letter word. Going out for weekend brunch is a ritual I love. But, if I'm being honest, there are a lot of Sundays where I don't feel like dragging myself out of the house for food. Since skimping on epic weekend breakfasts is never fun, I'll usually whip up a batch of homemade waffles instead. And, if we're being real – these waffles are much healthier than what I'd get at our neighborhood brunch spot. These bad boys are loaded with whole-wheat flour, oats, coconut and heart-healthy flax – but they taste so good you wouldn't guess they were healthy! Less guilt, more yum. And even more reason for me to hang out in my sweatpants all day.
The only thing better than a (lazy) Sunday breakfast, would be being able to eat like this every day of the week. For the longest time, I'd assumed that life stood in the way of me enjoying daily waffle breakfasts fit for royalty. Luckily, that promptly ended when I tried putting these waffles in the freezer. Weekday waffles? Heck yes. Whip up a double batch of waffles and freeze the extras! A quick pop in the toaster and you're good to go. These waffles are great topped with syrup, nut butter, jam, fruit…really, anything you can get your hands on. And, not only do they taste great, but they're healthy and filling to keep you energized through to lunch!
I recommend whole wheat pastry flour for this recipe. At the store, pay close attention to the labels. Rather than the standard (bleached) white pastry flour, we’re looking for the whole wheat version. Since whole wheat flour is ground from the whole wheat berry (with the germ and bran intact), it's a healthier alternative to white. Whole wheat pastry flour is a great way to bump up the nutrition in many recipes calling for standard white flour. It's less dense than regular whole wheat all-purpose flour. So, although there's a bunch of other flours I also like to reach for (like spelt, buckwheat and other gluten-free flours), whole wheat pastry flour is a great "cheat" for when I need the texture of a white flour. If you have trouble tracking it down in a regular grocery store, try Whole Foods or another health foods store - they usually carry at least a couple brands in either the packaged or bulk aisles.
But enough about flour. The true star of this show is the flax seed. Chances are you’ve heard of these little brown super seeds, but like a lot of people (myself included), you probably don’t actually do the best job of incorporating these into your diet. Before these waffles, I could feel our jar of flax seeds gazing sadly at me every time I opened and closed our pantry…I’d left these lovely seeds undisturbed for months! Finally my guilt got to me, and I dumped them into my waffle batter - a whole 1/4 cup of them! Aggressive? Yes. Delicious? Absolutely.
Flax is an excellent source of omega-3 fatty acid, which is something your body really needs (read more about it here). When it comes to flax, how you store and consume it is very important from a health benefits perspective. The outer shell of the flax seed helps to protect it - and is the reason you can store whole seeds for a long time without spoiling. But when you grind the seeds, they become easier to digest and it helps free up their nutrients. Unfortunately, once ground, the heat- and light-sensitive flax oils are likely spoil and go rancid very fast. So try to grind small batches of flax seeds right before you need them. Refrigerate any extras and aim to use all ground flax seed within a few days at most.
Go ahead, give these waffles a whirl - and be sure to make extra! They’re the perfect way to bring more weekend-loveliness into your morning routine. And, since they're chock full of good stuff, these waffles are ones you don't need to feel guilty about. Watch out brunch: weekday breakfasts are about to get a whole lot better!
NOT JUST WEEKEND WAFFLES
MAKES 8 WAFFLES
1 cup non-dairy milk*
2 teaspoons lemon juice
1/4 cup flax seeds
1 cup whole wheat pastry flour
1/2 cup quick oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons coconut sugar
1 teaspoon vanilla extract
3 tablespoons coconut oil, melted
In a medium sized bowl, combine milk and lemon juice. Stir to mix.
Then use a spice grinder (or blender) to grind flax seeds until the consistency of a fine powder. Transfer ground flax to a large bowl. Add whole wheat flour, oats, baking powder, baking soda and salt. Stir ingredients until well mixed.
Add eggs, sugar and vanilla to the bowl of milk . Whisk ingredients until well blended. Pour wet mixture into the bowl of dry ingredients. Whisk gently until barely combined. Then add in your oil and stir until the oil is distributed throughout the batter.
Pour batter into heated waffle maker. Cook until golden brown - cooking time will vary by waffle iron.
-*Ensure the non-dairy milk is unsweetened and unflavored. Use your milk of choice: almond, coconut, cashew, etc. Regular milk would work as well. Or substitute for 1 cup + 2 teaspoons buttermilk (if you go this route, omit the 2 teaspoons of lemon juice).
-It is important to add the coconut oil at the end, because it can solidify when it cools. If small amounts of oil solidify upon mixing, don't worry, it turns back into liquid as soon as it hits the waffle iron!
-If freezing your waffles, allow them to fully cool (ideally on a cooling rack) before packaging into freezer bags. Be sure to remove as much air as possible from the bags, to keep your waffles their freshest.