Whole Grain Waffle Mix

July 09,2010
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

I've written before about how I am always looking for ways to streamline breakfast preparation, especially for R, who just isn't big into cereal, hence wiping out the easiest breakfast option. That's why I was thrilled to see one of my favorite food bloggers, Rookie Cookie, post a recipe for Whole Grain Waffle Mix. As a side note, I have a "to try" recipe pile that seems a mile high at times, there are literally dozens of recipe ideas in various stages of development in my computer, head or kitchen at any given time. However, when I saw this recipe for the waffle mix, I immediately put it at the top of my "to try" pile and tried it the very next morning. This recipe was a great success. Whole grain. Easy to prepare. Delicious. The only minor changes I made were to replace the original oat flour with additional whole wheat flour and replace the butter with vegetable oil. Rookie Cookie's Whole Grain Waffle Mix For the mix: 12 cups whole wheat flour 1 cup ground flax seed 1/3 cup baking powder 3 tablespoons baking soda 1 tablespoons cinnamon 2 teaspoons kosher salt Combine all ingredients in the biggest bowl you have. With a large whisk, mix all ingredients together thoroughly. Store mix in an airtight container in the freezer. When it comes time to make a batch of waffles: 1 3/4 cup waffle mix 2 eggs, beaten 1 1/2 cups milk 2 tablespoons vegetable oil Heat waffle iron. In a medium bowl, add all ingredients. Stir gently until smooth. Lightly spray hot waffle iron with non-stick spray. Add about 1/2 cup waffle batter. Cook until crisp on the edges. Serve with pure maple syrup, powdered sugar and butter. Yields 6 waffles. Thank you Rookie Cookie, for another way to cut down on my breakfast stress! SPC