Whole Wheat Waffles

The recipes I try from kingarthurflour website usually turn out to be hits and these waffles are no exception. These whole wheat waffles are adapted from this recipe and they yield light, little crunchy on the outside and fluffy inside kind waffles. I cooked them for extra time and so, they have a dark hue. I was planning to freeze them and so, there are not any toppings in the pictures.

Yield: 4 generous, round 7 inched Belgian style waffles
Ingredients:
1 flax egg or any substitute for 1 egg
1.5 cup white whole wheat flour *
1.5 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 tbsp. sugar (I used Splenda sweetener.)
1.5 cup like warm milk
2 tsp. vanilla
1/3 cup oil / melted butter (I used scant 1/4 cup canola oil.) 
* I used atta, Indian style whole wheat flour 
 
Instructions:
* For flax egg, combine 1 tbsp. flax meal and 3 tbsp. warm water in a small bowl and leave aside for about 5 minutes.
* Preheat the waffle iron.
* Combine all the dry ingredients in a mixing bowl.
* Whisk together egg, milk, vanilla and oil / butter in another bowl.
* Mix together the dry and wet ingredients, stirring until just combined.
* Cook waffles according to your waffle iron instructions. 

This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.

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