Multi-grain flax waffles

 

Mornings can be hard, but it helps to have something to look forward to when the alarm goes off.

Like waffles.

My past experience with whole-wheat waffles has been less than stellar, usually resulting in a dense, heavy, wheat-y breakfast bread that’s hard to get excited about. These multi-grain waffles are light, nutty, slightly sweet, and so delicious.

You may know molasses as the ingredient used to give ginger snap cookies their deep, smoky richness. But did you know that molasses is one of the most nutrient-dense sweeteners out there? That’s right. It can give you manganese, calcium, potassium, iron, and magnesium along with a dose of sweetness. When sugar is processed, the juice from the sugar cane plant is boiled and the sugar crystals are extracted, leaving behind a dark, syrup-y substance. This syrup is usually boiled multiple times to extract as much sugar as possible, and the remaining syrup left from the third boiling – which is lowest in sugar and has the highest concentration of minerals from the sugar cane plant – is called blackstrap molasses.

Don’t try to put molasses on your yogurt or eat it with a spoon – it’s not tasty by itself – but it adds a wonderful richness to recipes.

Multi-grain flax waffles
Makes five 7-inch waffles
Adapted from Sprouted Kitchen
Note: This recipe is the type that you can totally play with: use different flours (yes, even gluten-free flours should work fine), sugars, spices, and juices to alter the flavor to your liking. A vanilla made with bourbon instead of vodka pairs wonderfully with the sweet, smoky flavor of the molasses. I’ve found this recipe to be sensitive to over-mixing, which can cause a softer, flatter waffle. Stir only until the dry ingredients are moistened, then leave it alone. It’s okay if the batter is still a little lumpy.

1/2 cup + 1 tablespoon whole wheat pastry flour
1/2 cup spelt flour
1/2 cup oat flour (I simply grind up rolled oats in a blender or food processor)
2 tablespoons flax meal
2 teaspoons baking powder (I reduce to 1 1/2 teaspoons for high altitude in Denver)
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1 1/2 cups milk or non-dairy beverage
1 egg
2 tablespoons fruit juice of choice
3 tablespoons vegetable oil
1 teaspoon vanilla
1 teaspoon molasses
Desired toppings: nuts, seeds, coconut, syrup, peanut butter, etc.

  1. Combine the flours, flax meal, baking powder, salt, cinnamon, and brown sugar in a large mixing bowl. In a separate bowl, whisk together the milk, egg, fruit juice, oil, vanilla, and molasses. Add the wet ingredients to the dry ingredients and stir them together just until the dry ingredients are moistened, taking care not to overmix. Let the batter sit for a few minutes to allow the flours and flax to absorb some liquid.
  2. Preheat your waffle iron on a high setting – this is important in creating a crisp exterior. Put about 1/2 cup of the batter into the hot iron and close the lid. Cook until steam stops escaping from the sides (3-4 minutes).
  3. Top with your desired toppings. They’re really tasty with sliced almonds, pepitas, finely shredded coconut, and good maple syrup. 
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