I’ve been meaning to post this recipe for MONTHS, so you can thank my friend Megan for reminding me. These are THE BEST. I adapted them from an Eggo style recipe. These are great to make on the weekend and then have on hand for the kids to grab from the freezer and toast all week. Addie loves them with peanut butter on them. Click on the title for a printable version of the recipe.
Makes: 20-24 4 inch square waffles
3 eggs Beat until fluffy (Use 2 if halving recipe)
3 ½ c. water or milk (I prefer milk)
¾ c. coconut oil
3 ½ c. white whole wheat flour (4.c if you use all purpose)
1 tsp. salt
2 T. sugar or honey
3 T. scant baking powder
1 t. vanilla
Mix wet ingredients. Stir dry ingredients. Blend together and let sit a few minutes.
Brush hot waffle iron with light coat of oil. (I don’t do this because my waffle iron is non-stick.) Ladle on waffles. Cook fully to eat immediately.
To make for freezing and toasting later, cook 3 minutes each. Place on wire rack to cool. Then place rack in freezer to chill. Then stack up to freeze in Ziploc bags.