WHOLE GRAIN WAFFLES

I used to assume that making waf f l es from scratch was a huge undertaking, but investing in an inexpensive waf f l e iron and fi nding a recipe I loved turned my thinking around. Nowadays, these whole grain waf f l es are my favorite weekend breakfast. I mix the batter the night before, then cover it and refrigerate it overnight. In the morning, I add a splash of nondairy milk to loosen it up. Once the waf f l e iron is preheated, it’s easy to have homemade waf f l es on the table within minutes. If you’d like to serve the waf f l es all at once, preheat the oven to its lowest setting and hold the fi nished waf f l es in the oven until all of them have been cooked.

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Step 1

In a small bowl or measuring cup, whisk together the water and ground fl axseed and set aside to thicken for a few minutes.

Step 2

Separately, stir the vinegar into the nondairy milk.

Step 3

Put the fl our, oat bran, sugar, baking powder, and salt in a large bowl and stir with a whisk to combine.

Step 4

Add the oil and fl axseed mixture to the milk mixture. Pour into the f l our mixture and stir to combine; I recommend using a whisk to prevent lumps. Let the batter rest for a few minutes as you preheat your waf f l e iron to medium-high heat.

Step 5

Spray the waf f l e iron generously with vegetable oil spray. Add ½ cup (120 ml) batter, close the lid, and cook for 2 to 3 minutes, until the waf f l e is crispy and golden at the edges (the amount of batter and the timing can vary depending on your waf f l e iron). Remove the waf f l e, then repeat with the remaining batter, always spraying the waf f l e iron before adding more batter. Serve warm, with any optional toppings you like