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Wholemeal waffles with fruit and honey
Nutty, fibre-rich waffles made with wholemeal and oat flour

Wholemeal waffles

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This recipe proves that a healthy choice doesn't mean compromising on flavour. The combination of wholemeal flour and oats provides a nutty, full flavour profile, while fibres slow down carbohydrate absorption. The batter has a denser, more rustic character than the white flour version, but beaten eggs and baking powder ensure lightness. A perfect 'slow carb' breakfast.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 385 kcal
🌍 Cuisine International, Health-conscious

Ingredients

Equipment Needed

  • Waffle iron
  • Large mixing bowl
  • Whisk
  • Spatula
  • Pastry brush

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Melt the butter gently, then let it cool back to room temperature.

Tip: If added hot to the egg mixture, the heat will scramble the whites, making the batter lumpy.
2 ✓

In a bowl, combine the dry ingredients: the two flours, baking powder, cinnamon, and salt.

Tip: Even distribution of baking powder is key for the waffle to rise uniformly (gas production).
3 ✓

In another vessel, whisk the eggs until frothy, then mix in the milk, honey, vanilla, and lukewarm butter.

Tip: Due to honey's density, it's worth mixing thoroughly into the liquid so it doesn't settle at the bottom.
4 ✓

Pour the liquid into the flour mixture and work together until just combined.

Tip: The sharper particles of wholemeal flour cut gluten strands more easily, but overmixing should still be avoided.
5 ✓

Let the batter rest for 5-10 minutes.

Tip: This time is needed for the fibres to absorb moisture (hydration), resulting in a softer outcome.
6 ✓

Preheat the waffle iron, lightly grease with fat, and bake the waffles until golden brown (approx. 3-4 minutes).

Tip: Since the batter is darker naturally, it's harder to see when it's done – rely on smell and the reduction of steam.
7 ✓

Let them cool on a wire rack before serving.

Tip: Air circulation prevents them from becoming soggy.

Recipe FAQ

Why did the batter become too thick?
Wholemeal flour and oats absorb much more liquid than white flour. If you let the batter rest, it may have thickened – loosen it with a little extra milk.
Can I substitute butter?
Yes, it works with coconut oil or melted margarine, but butter gives the fullest flavour.

Ingredients

  • 200 g Wholemeal wheat flour
  • 50 g Oat flour (or ground oats)
  • 10 g Baking powder
  • 1 tsp Ground cinnamon
  • 1 pinch Salt
  • 2 pcs Eggs (medium)
  • 250 ml Milk
  • 50 g Butter (melted)
  • 30 g Honey
  • 5 ml Vanilla extract