Prep 15 mins
Cook 30 mins
Is your tummy ravenous for real food? These hearty waffles made with whole wheat flour, honey, oats, and chopped nuts (I used pecans) will give you energy for the day. I found this recipe in Taste of Home Parties, Potlucks, and Barbecues from Joan Scott of Dunbar, Wisconsin. She found it in a church cookbook years ago and even occasionally serves them for supper. Taste of Home recommends for a quick waffle topping, sprinkle with fresh berries (strawberries, raspberries, or blueberries). Then melt some jelly with a squirt of lemon juice in the microwave and drizzle over the waffles.
- 1 1⁄2 cups whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 eggs, lightly beaten
- 2 cups milk
- 1⁄4 cup butter, melted
- 2 tablespoons honey
- 1 cup quick-cooking oats
- 1 cup nuts, chopped
- fresh peach, sliced
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Whisk together the eggs, milk, butter, and honey and stir into dry ingredients and mix well.
- Fold in oats and nuts.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
- Garnish with peaches if desired.
Turned out great. Batter seemed a bit thin, but turned out fine. I cut the recipe in half and it made 3 waffles. I replaced the butter with apple sauce and doubled the nuts. Delicious and hearty.
These tasted great. I got everything ready to make these only to realize I had no milk, so I substituted cream. They tasted fantastic, but the batter was very thick. Instead of being able to pour it into the waffle iron, I had to put a lump of it in the waffle iron and press down to flatten them out. I'm not sure if this was the recipe, or my substitution, but it didn't detract from the flavor. I will definitely make these again.
These waffles are VERY, VERY Good! They puffed up a little and were exactly what I was hoping for. (I used pecans for the nuts.) Made a batch for weekday breakfast with natural peanut butter. Thanks so much for posting!