Whole Grain Belgian Waffles

Whole Grain Belgian Waffles

Homemade waffles are such a special treat, but that doesn’t mean they can’t be healthy too! Whole Grain Belgian Waffles are made with a blend of whole wheat flour and cornmeal to make them hearty and substantial. They also have no added sugar! Top them with fruit and freshly whipped cream, grass-fed butter with a drizzle of pure maple syrup, or your favorite nut butter for some extra protein.

Whole Grain Belgian Waffles

What Do I Need to Make Whole Grain Belgian Waffles?

In addition to a waffle iron, you’ll need the following ingredients to make these waffles:

Waffles, bacon, syrup, and flowers

Substitutions

If you don’t have all the ingredients on hand, there a few easy substitutions that will still yield some delicious waffles.

Instead of buttermilk use regular milk mixed with a tablespoon of apple cider vinegar or lemon juice. Let the mixture sit for ten minutes to thicken before using.

Melted butter can be used in place of coconut oil and unsweetened applesauce or pumpkin puree can replace the mashed banana.

Whole grain Belgian waffle

If you don’t have lemon extract, just double the amount of vanilla instead.

To make this recipe gluten free, use one cup of Bob’s Red Mill All-Purpose Gluten Free Flour instead of the whole wheat pastry flour. Also be sure to add a half teaspoon of xanthan gum.

Belgian waffle with bacon

How to Make Whole Grain Belgian Waffles

In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and sea salt. In a separate bowl, whisk the buttermilk, mashed banana, coconut oil, vanilla extract, and lemon extract. Start preheating a greased waffle iron and pour the wet ingredients into the large bowl. Whisk to combine.

Then scoop about a third to a half cup of batter (for a Belgian iron) in the middle of the pan and press closed. If you have a smaller waffle maker, use about a quarter to a third cup instead. The iron should not be entirely full, as the batter will spread out.

Whole grain Belgian waffles

Depending on your waffle maker, it may beep when the waffle is ready. If you have a simpler model, check after about five minutes to evaluate doneness. The waffles should be a deep golden brown and slightly crispy when ready.

Gently remove the waffle from the griddle and serve right away. Top with fruit, freshly whipped cream, butter, pure maple syrup, or any sort of nut/seed butter. Leftover waffles can be stored in the refrigerator and are best reheated in a toaster. Alternatively, only cook the waffles you plan to eat right away and store the leftover batter in the fridge until you are ready to cook them. The batter will keep for a few days.

Waffle with butter and maple syrup

I hope you enjoy these Whole Grain Belgian Waffles! Be sure to leave a rating below and let me know what you think in the comments! I’d love to see photos of your creations, so tag @roots_and_rosemary on Instagram.

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Whole Grain Belgian Waffles

These hearty waffles are crisp, yet fluffy and full of delicious whole grains. Serve them any time of day with nut butter and pure maple syrup or fruit whipped cream!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 5 waffles
Calories: 321.6kcal
Rachel Alexandra

Equipment

  • Waffle iron

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Celtic sea salt
  • cups buttermilk
  • ¼ cup mashed banana
  • ¼ cup coconut oil melted
  • ½ tsp The Spice House vanilla extract
  • ½ tsp The Spice House lemon extract

Instructions

  • In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and sea salt.
  • In a separate bowl, whisk the buttermilk, mashed banana, coconut oil, vanilla extract, and lemon extract.
  • Start preheating a greased waffle iron on medium-low and pour the wet ingredients into the large bowl. Whisk to combine.
  • Scoop about ⅓-½ cup of batter (for a Belgian iron) in the middle of the pan and press closed. If you have a smaller waffle maker, use about ¼-⅓ cup of batter instead. The iron should not be entirely full, as the batter will spread out.
  • Depending on your waffle maker, it may beep when the waffle is ready. If you have a simpler model, check for doneness after about five minutes. The waffles should be a deep golden brown and slightly crispy when ready.
  • Gently remove the waffle from the iron and serve right away. Top with fruit, freshly whipped cream, butter, pure maple syrup, or any nut/seed butter.

Notes

If you don’t have buttermilk, mix a tablespoon of apple cider vinegar or lemon juice with 1¾ cups of milk. Let stand for 10 minutes before using.
Leftover waffles can be stored in the refrigerator and are best reheated in a toaster. Alternatively, only cook the waffles you plan to eat right away and store the leftover batter in the refrigerator until you are ready to cook them. The batter will keep for a few days.

Nutrition

Serving: 1waffle | Calories: 321.6kcal | Carbohydrates: 44.6g | Protein: 8.1g | Fat: 12.6g | Fiber: 4.5g | Sugar: 5.9g
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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