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Last Updated on April 21, 2024 by Jess
“How clean can I make this recipe before my family rejects it as ‘not as good?’ It’s like a game for me. When it comes to breakfast, I will cut some of the fats, replace the fats to make them a healthier version, and then use real maple syrup instead of white sugar. Sometimes I win. Sometimes I lose. Today, I won with these cinnamon and maple waffles.
My parents gifted my family a waffle maker for Christmas. It’s like they read my mind. My kids eat frozen waffles almost every day. So today I opened the box, Googled ‘whole wheat waffles’ and picked a recipe. My kids loved them. Then I thought, “Why not take the risk and totally change the recipe to make it clean?” So I did. And while my son was already full, the bite (and second and third that he came for afterward) of the clean waffle was declared, “BETTER THAN THE FIRST!” with two thumbs up. Mom win! The picture isn’t beautiful with syrup (my 9 year old ate his bites sans syrup), but you can bet I’ll be preparing a bunch of these in these next few days and filling my freezer for my kiddos as school comes back in session! I hope your family enjoys them as much as my son and I did!
–Jess
Your Ingredients for Cinnamon and maple waffles
- 2 cup whole wheat flour (you can do a mix of whole wheat and white flour, but decrease the milk as you go)
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons ground flaxseed (optional)
- 2 eggs, mixed in a separate bowl first
- 1 teaspoon vanilla
- 2 tablespoons coconut oil, melted
- 1 3/4-2 cups unsweetened almond milk (or other milk of your choice!)
- 2 tablespoons maple syrup
Your steps:
Combine dry ingredients (flour, baking powder, salt, cinnamon, and flaxseed) in a bowl. Add mixed egg, coconut oil, almond milk, maple syrup, and vanilla. Stir until combined. Cook in a heated waffle iron (Mine took just about 3/4 cup of batter and cooked for 3-4 minutes. Follow you own directions). Serve with your favorite waffle toppings. I think these would be GREAT with a little nut butter for protein and maybe just a smidge more syrup, but you do what makes you happy 🙂
Notes
I was out of whole wheat flour AND almond milk (gasp!) recently so I made these with white flour and skim milk. They got two thumbs up, but I needed to decrease the milk by a 1/4 of a cup.
These freeze great for weekday morning breakfasts. Prep, allow to cool, and then place in a freezer bag.
Tool of the trade
If you’re going to put together some waffles, you’ll need a great waffle maker, right? Now, I know they take up space, but worth the investment if your family is a waffle eating family like mine is!
Cinnamon and Maple Waffles
Equipment
Ingredients
- 2 cup whole wheat flour you can do a mix of whole wheat and white flour, but decrease the milk as you go
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons ground flaxseed optional
- 2 eggs mixed in a separate bowl first
- 1 teaspoon vanilla
- 2 tablespoons coconut oil melted
- 1 3/4-2 cups unsweetened almond milk or other milk of your choice!
- 2 tablespoons maple syrup
Instructions
- Combine dry ingredients (flour, baking powder, salt, cinnamon, and flaxseed) in a bowl.
- Add mixed egg, coconut oil, almond milk, maple syrup, and vanilla. Stir until combined.
- Cook in a heated waffle iron (Mine took just about 3/4 cup of batter and cooked for 3-4 minutes. Follow you own directions).
- Serve with your favorite waffle toppings.
Notes
Looking for other breakfast ideas?
Here are a few of my favorites!
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