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Whole Wheat Waffles

These whole wheat waffles are made with coconut oil and sweetened slightly with pure maple syrup.

Whole Wheat Waffles

Photo: James Brosher

There are few meals I enjoy more than weekend morning breakfasts. I used to love the ritual of going out for brunch on Sunday mornings, but now I prefer staying home and taking my time cooking a special meal in my pajamas. It feels so nice not to be rushed, to sip my coffee slowly and to let the amazing smells waft through our house.

Weekdays, however, are a completely different story. No matter how hard I try, I cannot become a morning person. I’ll hit a streak of waking up at 6:30 a.m. for a couple of days and then find myself rushing to get ready at 7:45 by the end of the week. The first thing I cut from my morning routine when I’m running late is breakfast. If I don’t take time to sit down and eat a healthy meal before leaving the house, my whole day gets thrown off. I often find myself snacking all day and running on little-to-no energy.

I’m trying to be better about my bad breakfast habit and these waffles have been a lifesaver. I make a batch on Sundays that I can pop in the toaster oven for a quick, healthy meal that works even when I’m in a hurry. You can store extra waffles in the fridge for up to one week, or pop them in the freezer to have on hand for longer.

In order to keep this meal healthy, I skip the traditional syrup and butter topping and instead opt for fruit, yogurt or almond butter. When I’m feeling really hungry, I pile on a combination of all three!

Whole Wheat Waffles


  • 1 1/2 cups whole wheat pastry flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unsweetened vanilla almond milk
  • 1/3 cup coconut oil, melted
  • 1 large egg, lightly beaten
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat and grease your waffle iron according to its instructions.
  2. While waffle iron preheats, whisk flour, baking powder and salt together in a large bowl. Set aside.
  3. Combine almond milk, coconut oil, egg, syrup and vanilla extra in a small bowl. Add mixture to dry ingredients and stir until just combined.
  4. Carefully pour batter onto waffle iron, using a spoon to help spread it across the entire surface. (This recipe makes a very thick waffle batter, so it will need the help of a spoon or spatula to spread across the entire surface of the waffle iron.) Cook according to your waffle iron’s instructions.

Barbara Brosher

Barbara Brosher is the Senior News Editor at WTIU/WFIU and blogger at She's passionate about good storytelling and good food. Barbara believes in hoppy beers, long bike rides and extravagant cakes.

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