These are our favorite to serve for dinner or during large gatherings on Waffle Wednesdays. With whole wheat flour, flax seed meal, and wheat germ, these are flavorful, filling, and high in fiber. Serve with yogurt, honey-peanut butter sauce, homemade blueberry syrup, butter syrup, fresh strawberries, and whipped cream. Produce a large quantity of waffles using a mixer, and then freeze the leftovers for simple weekday meals or a quick and filling breakfast that can be warmed and crisped in the toaster.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- cooking spray
- 8 eggs, beaten
- 7 cups water
- 1 cup canola oil
- 1 cup unsweetened applesauce
- 4 teaspoons vanilla extract
- 4 cups whole wheat pastry flour
- 2 cups dry milk powder
- 2 cups flax seed meal
- 1 cup wheat germ
- 1 cup all-purpose flour
- ¼ cup baking powder
- 4 teaspoons baking powder
- ¼ cup white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
Instructions
- Spray a waffle iron with cooking spray and preheat according to manufacturer’s instructions.
- Beat eggs, water, canola oil, applesauce, and vanilla extract in a large bowl thoroughly combined. Whisk whole wheat pastry flour, dry milk powder, flax seed meal, wheat germ, all-purpose flour, 1/4 cup plus 4 teaspoons baking powder, sugar, cinnamon, and salt in a separate large bowl until thoroughly combined. Mix dry ingredients into wet ingredients 1 cup at a time to make a smooth batter.
- Ladle 1/2 cup batter, or amount recommended by manufacturer, into preheated waffle iron; close lid and cook waffle until crisp and browned, 3 to 5 minutes. Repeat with remaining batter.
- For pre-making large batches: Mix dry ingredients, whisk together well and set aside. If making day or days ahead, put this in a resealable plastic bag. Beat eggs and other wet ingredients together. Add dry ingredients 1 cup at a time.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 506 mg |
| Sugars | 9 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out good! I substituted Almond flour for the wheat germ and added buttermilk powder & used milk, no water. Also added a 1/2 tsp of mixed spice I had on hand (I think it’s nutmeg, cinnamon, allspice & sugar). Served topped with vanilla yogurt & fruit!
Definitetly Susan Duffy
Definitetly Susan Duffy
This one is a keeper! We cut it down to six servings very easily – and it made 7 waffles. Healthy and satisfying. THey even freeze well, and warm up in the toaster oven.
Made the recipe last night and it was ok. I think the waffles are way to heavy. Here in Alaska we make our sour doe waffles that are light and fluffy cooked to a light golden brown. We serve them with homemade cool whip, homemade ice cream, fresh fruits, along with local honey and syups. My family and friends that visit from the lower 48 always want to take some 100 yr plus starter mix with them.
Very good! Even hubby liked them! They had a nutty taste to them-will definitely make again. Did sub egg beaters for eggs and used buttermilk in place of water. Thanks for a great recipe!
Fantastic! Made 1/4 batch and made six large waffles. Subbed in melted coconut oil and some flax and sunflower seed. Yummy.
From the ingredient list you can tell they’re healthy, and they don’t nec taste so. (Which is some times so important in a house with kids!) I halved the recipe and it made 10(!!) Belgium waffle sized waffles. I will make these again, when I run out of milk again (recipe calls for milk powder, just happened to have some on hand).
I cut down the portions on this recipe and it still made a ton. this seems like restaurant recipe proportions to me. It makes a ton. The flavor was good. I subbed in some oatmeal for the flax since I didn’t have 2 cups on hand. These are very filling waffles. We topped them with strawberries and banana. I will file this one away.
I cut this recipe back to twelve servings. I did not have canola oil, I substituted vegetable oil. I also used a homemade applesauce and regular whole wheat flour as I did not have pastry flour. I used a 1/4 cup dry measuring cup to drop the batter onto my waffle iron, mine is smaller and 1/2 cup batter for each square is too much for mine. These cooked up fluffy, thick with a nice chewy interior and a crunchy outside. The flavor was amazing–I’ve never had waffles like this before. I served this with a homemade maple-vanilla syrup and the whole family inhaled them. This recipe’s a keeper. NOTE: Even halved, this made a TON of waffles. Keep that in mind when you make this, if you don’t have a large family–be prepared to freeze a few.