Once again Blake requested waffles for breakfast and we had everything we needed to make delicious waffles, from scratch.
This recipe is long over due because it is easy and you can mix the dry ingredients together, ahead of time and in large quantities, and keep in the pantry for fast and easy waffles or pancakes when needed.
Blake had his topped with a little vegan butter, drizzle of maple syrup and lots of fresh berries. HE ATE TWO!
1 cup whole wheat pastry flour
2 tbs barley flour
1 tbs wheat germ
1 tbs ground flaxseed
1 tbs ground oats
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup+ 3 tbs non-dairy milk
1 tbs canola or coconut oil
1/2 tsp vanilla extract
1 tbs agave nectar (optional)
Mix all the dry ingredients then add in the wet and stir. I suggest adding the milk a little at a time and stir until a good consistency. If you do not have barley flour you can add extra wheat flour or omit and use less milk.
Make sure your waffle iron is hot, ready and brushed with oil. Then spoon some mix in, cook and enjoy!
You can easily use this recipe to make pancakes, add more milk if needed.
It is very easy to mix the dry ingredients together and keep in the pantry for easy use when needed. I also like to make large batches of waffles and freeze them for school mornings.