Multigrain Waffles

 
 
 
 

These waffles have been a kitchen staple for both of us since I first stumbled upon the recipe in college. What we called “waffle bar”, a full spread of these beautiful waffles and a variety of toppings my friends and I had at the time, became a weekend occasion in at least three different houses I lived in during college and has stuck ever since. The best part about these waffles, aside from their flavor, is the flexibility of this recipe. Although it calls for three different kinds of flours, I tend to make these with whatever I happen to have on hand which could mean all three or just one. Try freezing finished waffles for a quick and easy workweek breakfast - we dare you to try and eat just one. — Ju

 

Ingredients

  • 1/2 cup almond meal

  • 1/2 cup oat flour

  • 1/2 cup whole wheat flour

  • 2 Tbsp sugar

  • 2 Tbsp flaxmeal

  • 2 tsp baking powder

  • 1/2 tsp salt

  • dash of cinnamon

  • 1 egg

  • 1 1/2 cups milk (dairy or alternative)

  • 2 Tbsp orange juice

  • 3 Tbsp melted coconut oil

  • 1 tsp vanilla extract

 

Instructions

  1. Heat your waffle iron.

  2. Add dry ingredients* to a mixing bowl and mix well, pressing out any lumps.

  3. Whisk together wet ingredients and add to dry, mixing just until combined. Let batter sit for 5 minutes to allow flax to absorb some of the liquid.

  4. Pour batter into waffle iron - add just enough batter to fill the iron. Remove waffle when golden brown and slightly crispy, about 3-4 minutes, depending on your iron. Adjust temperature on iron if needed.

  5. Place cooked waffles on a wire baking rack or in the oven, preheated to 200 degrees. Do not stack cooked waffles.

  6. Finish with favorite waffle toppings and serve.

Makes about 8 waffles

NOTES: This recipe is extremely flexible and can adapt to any variety of flours you have on hand or like to use in your kitchen — we’ve made these with gluten-free mixes, spelt, buckwheat and all purpose flours and they always turn out great. You can also substitute the milk for whatever kind of alternative you have, including buttermilk or yogurt with a little added water. The citrus in this can also be flexed depending on what you have — lemon and lime juice both work in a pinch!