“You can keep the batter covered in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe.”

A lot of this could be the quality and/or type of whole wheat you are using. Try using a white whole wheat; don’t let the name fool you. It’s still 100% whole wheat but it’s a different variety of whole wheat that results in a finer, lighter flour than the heavier denser variety a lot of people use.

Low carb waffles can be just as good or better than wheat flour ones. These delicious almond flour waffles can be made ahead and frozen for quick and easy breakfast.

Light, crisp waffles made from 100% whole wheat flour.

Whisk together flour, wheat germ, flaxseed meal, baking powder, sugar, and salt. In a separate bowl mix together milk, oil, egg, vanilla, and oil and whisk until combined.

Who doesnt love waffles with a great crunch from cornmeal, sweet tasty vitamins from apples, wholesomeness from whole wheat flour and flax, and a nice offset from spices?

Excellent recipe! I made some of the whole wheat pancakes this morning for myself (just to try it out before I made it for my whole family) and they turned out pretty good!

Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently.

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!

I love these waffles!!! They are my new favorite breakfast food. I went by your recipe but used Bob’s Red Mill Whole Wheat Pastry Flour and used the whole egg on the 3rd one added to the batter.