This whole wheat blender waffles/pancake recipe came from my sister. She is an amazing cook and always has yummy recipes. This recipe is no exception. Awesome as in tasty, easy, and freeze well. They are really hard to mess up. I like to make a double batch and freeze them.
How To Freeze Waffles
- Make the waffles like you normally would.
- Let them cool completely. If you skip this step they will be soggy when you reheat them.
- Then put the cooled waffles in a Ziploc bag and freeze.
- To un-thaw them, just take them straight from the freezer and pop them in the toaster like a piece of toast-easy peasy.
Whole Wheat Blender Waffles or Pancakes
- ¼ c oil (coconut, butter, or olive oil-you can do less for a lighter less crispy waffle)
- ½ t salt
- ½ c rolled oats
- 2 c milk (rice, almond, coconut,or cow’s milk)
- 2 eggs
- 2 T honey
- 1 ¼ T non-aluminum baking powder(make sure its fresh!)
- 2 c fresh ground white whole wheat or whole wheat pastry flour
- Blend all ingredients until smooth.
- Pour onto hot buttered griddle or waffle iron.
- Flip once after small bubbles have formed around the edges.
- Serve with real maple syrup or a homemade fruit syrup.
This recipe is one of the breakfast recipes in the Real Foods Made Easy meal plan this week. Check it out!