Easy Whole Wheat Waffles (With Storing & Reheating Tips)

Easy Whole Wheat Waffles (With Storing & Reheating Tips)

   August 04, 2019       Lyn Alina

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As I began to shift towards practicing a healthier lifestyle, my inner desires push my cooking creativity a step further, into making a more nutritious, wholesome dishes.
I still remember those days where my hubby and I enjoyed having awfully delicious chocolate vanilla waffles with a scoop of chocolate mint ice cream on top at Gelare, a desserts-only cafe in Damansara.
The waffles were crispy on the outer while the inner part was fluffy and spongy.
That's the perfect waffle's texture that every waffle lovers wish to indulge!

It's been quite some time since the last time I remembered I was making waffles.
Waffles, even though it's one of my favorite breakfast and dessert options, just because I've grown up without much exposure to eating waffles, they're always been out of my cooking lists.

Waffles are versatile breakfast option especially in Western countries.
They can be eaten with almost anything, not limited to butter and maple syrup.
If you are having sweet tooth like me, you can top your waffles with fresh fruits, fruit jams, chocolate or peanut butter spreads.
Savory toppings worked well on waffles too!
Next time I'll definitely top my waffles with salad and grilled chicken.

I made whole wheat waffles yesterday when my hubby was on his off day, to be eaten with strawberry and chocolate hazelnut spreads.
I still have a packet of fresh strawberry and a small bunch of bananas in my fridge that I can topped on my waffles.
By following exactly on the recipes of 100daysofrealrood, my waffles turned out perfectly as I wanted!
For vegan, I'm not sure if you could find the perfect substitute for egg as I haven't tried any egg substitute before.
The original recipe called for melted butter.
But if you are allergy to dairy products - such as butter and milk, you can opt for plant-based oil such as vegetable oil, corn oil, olive oil or coconut oil.
I used coconut oil to replace butter and almond milk as a substitute of a regular dairy milk.
It was my first time I made whole wheat waffles and they were a big hit to us!
I'll surely be making these waffles again and keep them frozen.

I was so excited to make my first whole wheat waffles that I forgot to carefully read the instructions.
Wet ingredients (milk, honey, melted butter/oil and eggs) were supposed to be added first and whisk to combine then followed by the dry ingredients.
I did it the other way around.
Luckily that did not affects my waffle's outcome.
So, you can either mix the wet ingredients first then add in dry ingredients or alternatively, mix the dry ingredients first then pour in the wet ingredients.

Easy Whole Wheat Waffles

Serves : 4

Adapted from 100daysofrealfood

1 1/2 cups of white whole wheat flour

2 teaspoons of baking powder

1/4 teaspoon of baking soda

1/4 teaspoon of salt
1/2 teaspoon of cinnamon powder (optional)

1 tablespoon of honey

1 3/4 cups of almond milk

1/4 cup of coconut oil

2 large egg

Methods:

1. Preheat waffle iron and grease the surface with oil.
2. In a bowl, add in flour, baking powder, cinnamon powder, baking soda and salt.  Whisk to combine.
3. Add in almond milk, coconut oil and crack in the eggs.  Mix well until all the ingredients are well incorporated and lumps are disappeared.
4. When the waffle iron is hot, by using a small ladle, pour in about 1 to 1 1/2 of the batter and spread evenly.
5. Cook the waffles according to the instructions that came along with your waffle iron, or until it turned brownish and crispy.
6. Serve warm with your favorite toppings.

HOW TO GET A NICELY SHAPED WAFFLES?

It's pretty absurd to ask such question, but there is actually tips on how to make your waffles shaped nicely and more appealing.

First - make sure you preheated your waffle iron sufficiently before you pour in waffle batter onto the waffle iron.  This is important to get evenly cooked waffles.  Otherwise your waffles will have a lot of pale spots.

Second - do not pour in too much or too little waffle batter into your waffle iron.  When you put too much batter, the excess batter will leak to the sides, creating side crust.  While too little batter will result in flattened shape waffles.  Adjust accordingly until your waffles shaped nicely.  

CAN WAFFLES BE FROZEN?

Yes, absolutely!  In fact, waffles are a good option for meal prep and and be prepared earlier.

Store your waffles in an air-tight container and keep them frozen or refrigerated.

Frozen waffles can last up to two months while the latter can last up to one to two weeks.

When you decided to make ahead your waffles, do cook them just until they turned lightly brown, so the color won't be too dark when you reheat them especially when you use oven, toaster or waffle iron.

HOW TO REHEAT WAFFLES?

I haven't tried frozen my waffles before because we gobbled all on the same day. 😂😂😂

But according to a few websites which I referred to, waffles can be reheated by using four options:

1. By using oven - Reheat your waffles about 7 to 8 minutes at 180℃ or until the outer layer is crispy.
2. By using microwave - Reheat your waffles for 30 to 60 sec, depends on whether you're reheating a frozen or refrigerated waffles, or until they feel warm to touch.  Waffles won't turned crispy if your reheat using microwave.
3. By using toaster - You can use this method if the slots on your toaster is wide enough.  It'll make your waffles crispy on the outside.
4. By using waffle iron - I prefer this method to reheat my waffles.  Put your waffles back inside the waffle iron and reheat until the outer later is crispy.

Frozen waffles can be reheated straight away until they are soft and fluffy again.

However, if you afraid that your waffles will get hardened once you reheat them, especially when you use microwave or oven, you can wrap your waffles in aluminium foil.

But wrapping with aluminium foil won't get your waffles crispier because the trapped vapor will keep them moistened.