Whole Wheat Cinnamon Waffles
December 29, 2016
"The aroma of cinnamon and vanilla is a great way of getting my family out of bed in the morning. They love these waffles with real maple syrup or homemade blueberry syrup. This version is adapted from one of my favorite cookbook authors, Jeanne Jones."
- Serving Size: 1 (249.4 g)
- Calories 435
- Total Fat - 19.5 g
- Saturated Fat - 5.3 g
- Cholesterol - 119.9 mg
- Sodium - 912.4 mg
- Total Carbohydrate - 51.3 g
- Dietary Fiber - 7.6 g
- Sugars - 7.6 g
- Protein - 16.8 g
- Calcium - 474.6 mg
- Iron - 3.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.5 mg
In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda and salt; mix well.
In a medium bowl, mix the eggs, oil and vanilla; pour over the dry ingredients.
Add the buttermilk and mix well.
Coat your waffle iron with vegetable cooking spray and preheat.
Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes.
Repeat with remainder of the dough, applying the cooking spray between waffles.
Serve warm with your favorite syrup, jam, or even with warmed pie filling.
Tips & Variations
- You can make these with only unbleached or white flour when the whole wheat canister is empty.
- Cooking time varies according to the they type of waffle iron you have.
- Leftovers may be frozen between layers of waxed paper and toasted as needed throughout the week.