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Whole-Grain Waffle Mix Recipe
Whole-Grain Waffle Mix Recipe photo by Taste of Home

Whole-Grain Waffle Mix Recipe

Read Reviews (10)
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My mother-in-law shared the recipe for these golden waffles our daughter, Kayla, loves. Just add a few ingredients to the mix and you'll be enjoying their homemade whole-grain taste in minutes. —Michelle Sheldon, Edmond, Oklahoma
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 20 servings

Ingredients

  • 4 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 cup toasted wheat germ
  • 1 cup toasted oat bran
  • 1 cup buttermilk blend powder
  • 3 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ADDITIONAL INGREDIENTS:
  • 2 Eggland's Best Eggs
  • 1 cup water
  • 2 tablespoons canola oil
  • 2 tablespoons honey

Nutritional Facts

1 serving equals 284 calories, 9 g fat (2 g saturated fat), 89 mg cholesterol, 482 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Directions

  1. In a large bowl, combine the first eight ingredients. Store in an airtight container in the refrigerator for up to 6 months. Yield: 8-1/2 cups mix (about 4 batches).
  2. To prepare waffles: Place 2 cups waffle mix in a bowl. Combine the eggs, water, oil and honey; stir into waffle mix just until moistened. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 5 servings per batch.
Editor's Note: Look for buttermilk blend powder next to the powdered milk in your grocery store.
Originally published as Whole-Grain Waffle Mix in Quick Cooking May/June 2002, p46

Nutritional Facts

1 serving equals 284 calories, 9 g fat (2 g saturated fat), 89 mg cholesterol, 482 mg sodium, 43 g carbohydrate, 5 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Reviews for Whole-Grain Waffle Mix(10)

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   (4)
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MY REVIEW
Reviewed May. 10, 2011

Many years ago there was a restaurant in Sausalito California and they served this version of Whole Wheat Waffles. It was and is fantastic. I have taken it down to 1/3 to serve the two of us but feel free to triple it if you want to serve a crowd. Thought you might enjoy this one too. 1-1/4 cups whole wheat flour, 1 teaspoon brown sugar, pinch of salt, 3/4 teaspoon baking powder, 2 well beaten eggs, 1 cup milk, 2 Tablespoons plus 1-1/2 teaspoons safflower oil. For the topping: Plain yogurt, sliced peaches or mangos, sliced bananas, snipped raisins, chopped nuts, sunflower seeds. Sift flour, sugar, baking powder and salt into a large bowl. In another bowl, combine eggs, milk and oil. Gradually stir liquid ingredients into dry ingredients, whisk until smooth. Heat waffle iron. Pour batter onto hot iron as directed for your waffle iron and bake until done. Place on warm serving plates and top with yogurt, peaches or mangos, bananas, raisins, nuts and sunflower seeds. Or you can serve the toping ingredients on the side and let everyone help themselves.

MY REVIEW
Reviewed May. 10, 2011

 Bud Pues-if you look at thr recipe again, it is divided into 2 parts. First part are the dry ingredients that you mix together and store. The second part-additional ingredients- is the wet mixture that you add to the dry when you are ready to make them. Hope this helps!-Mrsfoxburr

MY REVIEW
Reviewed May. 10, 2011

This recipe is wonderful. It's great to have the mix in the fridge waiting for the weekend waffles. I always separate the eggs and whip the egg whites. Fold the egg whites into the batter right before pouring into your waffle iron and you will have really light waffles! YUM...

MY REVIEW
Reviewed May. 9, 2011

Recipe is not clear about how many eggs to add to the single batch.

I do a similar recipe but replace wheat germ with oatmeal. Optional: add chopped walnuts to batter on serve on top. Can store baked waffles in freezer & reheat in toaster.

MY REVIEW
Reviewed May. 8, 2011

Thank you, joanpekrul, for your suggestion. I will process the rolled oats as you suggested to substitute for the oat bran.

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