{recipe} Whole Wheat Waffles

Whenever we have no idea what is for breakfast we always resort to waffles.  We love them, I mean who doesn't love waffles?  It is super fast and easy to make the batter, and the waffle iron does the rest of the work for you, while you get to sip on your cup of coffee.  I sometimes loose track at how many my kids gobble up - they are just that delicious.  It is win-win for everyone.

  WHOLE WHEAT WAFFLES:
* serves 4 

2 large egg
1 3/4 cups whole milk
1/4 cup coconut oil, liquefied
1 tbsp honey  (I like using raw honey)
1/2 tsp ground cinnamon
1/4 tsp baking soda (Bob's Red Mill is my favorite brand)
1 1/2 cup whole wheat flour (I use King Arthur white whole wheat flour)
2 tsp baking powder (make sure is it aluminium free)
1/8 tsp Celtic sea salt
pure maple syrup for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible..

Preheat the waffle iron (this is the one I own and love.)

Using a large mixing bowl, whisk together the eggs, whole milk, melted coconut oil, honey, baking soda, and ground cinnamon.  Add the whole wheat flour, baking powder, and celtic sea salt.  Whisk until combined and most of the large lumps disappear.

Once the waffle iron is hot, dab it with a little coconut oil.  Using a ladle, add some batter to the waffle iron, and follow the manufactures instructions on cooking times and amount of batter.  (Mine calls for a 1/4 cup on each square, and it beeps when it is done cooking.)

Keep the waffles warm until you finish cooking all of them.

Serve with pure maple syrup, and or fresh fruit.

Keep the waffles in an airtight container on the counter for 1-2 days.

Freezer friendly: These whole wheat waffles, freezes beautifully. Cool cooked whole wheat waffles completely on a wire cooling rack.  Separate the whole wheat waffles with parchment paper (I like to use unbleached parchment paper.)   Place the whole wheat waffles into labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.