We eat these for breakfast quite often. Mostly because my kids never refuse waffles. And some days you just want everything to go smoothly, right?
These waffles have no refined sugar and no refined flour, so they’re healthy and wholesome. They won’t leave you feeling sick in the morning like some extra sweet waffles do. I even like to eat them without any syrup–just hot and crispy right out of the waffle iron with a little butter.
I always make a double batch of these waffles and then freeze what we don’t eat. Then all I have to do on a rushed morning is pull them out of the freezer, put them in the microwave and/or toaster, heat up some syrup, and bingo! A breakfast everyone loves. And they’re much healthier than store-bought frozen waffles. Read about the best way to freeze waffles here.
I like to use sprouted wheat flour, but regular whole wheat flour works great in this recipe too. I use One Degree or To Your Health sprouted wheat flour, aluminum-free baking powder, Real Salt, raw milk and eggs from pasture-raised chickens that I buy at Real Foods Market, organic no sugar added applesauce, butter from pasture-raised cows, real maple syrup, and organic vanilla extract. Using high-quality ingredients will make these waffles all the more delicious. Enjoy!
- 2 cups sprouted wheat flour
- 1 Tbsp baking powder
- 1 tsp unrefined sea salt
- 1 cup whole milk
- 2 eggs
- ½ cup applesauce
- ½ cup unsalted butter
- 3 Tbsp real maple syrup
- 1 tsp vanilla
- Preheat your waffle iron.
- Mix the flour, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, eggs, and applesauce.
- Pour the milk mixture into the dry ingredients and stir briefly.
- Melt the butter in a saucepan.
- Combine the butter, maple syrup, and vanilla together.
- Pour the butter mixture into the other ingredients and mix until combined.
- Scoop batter onto waffle iron and cook waffles.
- Serve immediately topped with butter and real maple syrup.
*Adapted from fluffy sprouted waffles by Modern Alternative Mamma.
These are so good! I love them. 🙂
Glad you like them! I love them too 🙂
Is 1 Tbsp. correct on the baking soda? I could taste it… had to put more maple syrup on top than usual. Otherwise yummy!
The recipe calls for baking powder, not baking soda. Try it again with baking powder–it will be much better!
Thank you thank you! I’ve been making sprouted grain breads and pancakes but my son requested waffles today. This recipe was amazing, I didn’t change a thing and my whole family asked for more. Any idea of nutrition content? The sprouted bread I make has 6g protein in each serving, I imagine these waffles can’t be far behind. What a great breakfast!
I replaced the butter with coconut butter, replaced half cup flour with ground flax seeds and the whole milk with half cup kefir and half cup almond milk…..they were AMAZING!!!! My 10 and 6 year olds devoured them! Definitely will be making them on a weekly basis!
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Audrey Allen says
Tasted really good! I did substitute coconut milk (drinking version, not canned). Had to add more coconut milk to make the batter viscous enough to pour into my vertical waffle maker. At the highest setting they came out crispy but lost the crispness really fast. Any idea how to fix that? My son is good with then so long as I can get them crispy. I’m freezing a few and will see if toasting makes a difference but I don’t want to have to toast the fresh ones. Thanks for the recipe!