These are the whole wheat waffles that I make for breakfast. They've got a better texture and are more nutritionally balanced than regular waffles. Whole wheat flour leaves you feeling really full. Serve with various toppings.
Weigh out the dry ingredients and add to a bowl. Use a whisk and mix 30 times in a circular motion (this will make the batter light, and also sifts the ingredients). Add the remaining ingredients in order from the top as listed and mix well.
Pour the batter into your waffle maker. One ladle makes one waffle.
The toppings I used this time were baby mizuna leaves, tomatoes, chicken, ham, and cream cheese. Or you can simply top with melted butter.
Story Behind this Recipe
Though normal waffles are really fluffy and great for a snack, for breakfast they don't really make you full enough and I'd worry about the nutritional content. So these are the waffles I make for breakfast. I use honey in place of sugar, and olive oil for the oil. They've got a nice texture, are full of nutrients, and are very filling.
Since I place the bowl on a scale and weigh out all the ingredients as I go along, I listed everything in grams. Since these are for breakfast they aren't very sweet. Adjust the sugar accordingly.