Whether we have company or it’s just us, waffles are always a big hit. And you’ll think you’re at some fancy bed n’ breakfast when you try them with Mike’s homemade maple syrup or my gourmet strawberry syrup. All healthy, of course.

Whole Wheat Waffles

• 4 Cups White Wheat Flour
• 2 2/3 TB Baking Powder
• 1 TB Cinnamon
• 1 tsp Salt
• 4 Cups Milk or Water (we use rice milk)
• 2 TB Olive Oil
• 1 TB Vanilla Extract
• 2 Eggs

After cutting refined foods off my shopping list, I was delighted to discover white wheat flour. It’s a whole wheat flour made from hard white winter wheat berries. It’s much lighter in color and texture than red wheat, but still rises well. So I buy it in 50 lb bags and use it for all our breads.

Mike is the expert waffle maker at our home. Combine all the dry ingredients in a large bowl.

• 4 Cups White Wheat Flour
• 2 2/3 TB Baking Powder
• 1 TB Cinnamon
• 1 tsp Salt

Mix well with a large wisk or spoon.

Next prepare the wet ingredients in a separate large bowl. Mike just puts them all into a large measuring cup.

• 4 Cups Milk or Water (we use rice milk)
• 2 TB Olive Oil
• 1 TB Vanilla Extract

Combine the wet and dry ingredients.

Then 2 eggs. Separate the yolks from the whites. This makes the waffles fluffier, but it’s not absolutely necessary. Skip this step if you don’t have time.

Keep the yolk in one half of the egg shell,

then carefully pour into the other half to let the whites drop out. We’ve used a couple fancy egg separating tools, but never found one that worked as well as this method. It’s an art that our kids are trying to learn.

Throw those yolks straight in with the mixed batter.

Then whip the eggs with beaters for a couple minutes.

They should have slight peaks and look like this. It’s not that hard, really!

Then fold the whites into the batter.

You’re ready to pour. Spray your waffle iron well with light olive oil or cooking spray.

Cook in your waffle iron.

I love mine somewhat crispy with organic butter and homemade syrup. Notice the difference between the color of organic and non-organic butter. The organic is deeper yellow, which is what you get from grass-fed cows.

It’s loaded with vitamins and minerals. It generally costs twice as much as the regular, so I wait until it’s on sale at the health food store. I stock up and freeze most of it.

Get out your homemade syrup and enjoy!