These Multigrain Waffles use a mix of whole spelt, millet, and oat flour to create depth of flavor. They’re crispy on the outside, fluffy on the inside, and freezer friendly.

Multigrain Waffles

For the longest time, I wasn’t a fan of whole grain waffles or pancakes. But then I started trying recipes that mixed different whole grains together and I fell deeply in love. Multigrain waffles are extremely flavorful. I can enjoy them without any toppings or dressings.

But let’s be honest, maple syrup is still very much appreciated. And in fact, maple syrup strengthens that depth of flavor rather than overpowers it.

These Multigrain Waffles are a mix of whole spelt flour, millet flour, and oat flour. It is a little annoying needing to have three different flours on hand but I think the benefits are worth it. And I used my Vitamix to grind rolled oats into oat flour, which prevented me from needing to buy a third type of flour.

Bridal Shower Planning

These Multigrain Waffles are the first recipe I created for my sister’s bridal shower I’m in charge of. My goal is to plan a menu that allows for me to prep a lot of the food beforehand and that also doesn’t get me stuck behind the bar, kitchen counter, and stove.

Waffles ended up being the best answer. You can make them, freeze them, and then people can reheat the waffles in the waffle maker. I’m trying to make batches every weekend until the big day, May 26^th.

The day of, I’ll set the waffles out in a bar and then guests can reheat them and have a number of sweet and savory options to choose from. Next week I’ll have a Waffle Bar Themed Bridal Shower post that breaks down the different sweet and savory options.

These would also be great for Mother’s Day as well, especially if you have a big family gathering to plan for.

Giving Up Control

Sometimes when I plan parties, I want to control everything. I want to have created all the recipes myself and make everything from scratch. Originally I planned to have all the recipes of what I’m serving on the blog before the actual shower.

And I think I’ll actually be able to easily do that with the food options. But I’m running into logistic problems with the beverages. I want to have a savory drink option and a sweet. And punch style recipes are a must so that I’m not responsible for making everyone’s drinks.

I wanted to develop my own Bloody Mary recipe and I’m thinking of turning the Rhubarb Whiskey Collins into a punch drink. But it’s hard to know if what I make on the small scale will translate to a huge batch.

In the past, all my drink recipes that serve lots of people have been created over time. After each big party or dinner, I make adjustments until I’m satisfied and can share it on the blog.

Giving up control is hard but I’m trying to let go a little to make it easier on myself. Does planning parties or dinners bring out your inner control freak?

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Multigrain Waffles

These Multigrain Waffles use a mix of whole spelt, millet, and oat flour to create depth of flavor. They’re crispy on the outside, fluffy on the inside, and freezer friendly. 

Course Breakfast

Prep Time 10 minutes

Cook Time 10 minutes

Resting Time 10 minutes

Total Time 20 minutes

Servings 8 waffles

Author Megan Wells

Ingredients

• 2 eggs, yolks and whites separated
• 1 teaspoon vanilla extract
• 1/3 cup whole spelt flour
• 1/3 cup millet flour
• 1/3 cup oat flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon coconut sugar
• 3 tablespoons vegetable oil
• 3/4 cup buttermilk

Instructions

1. In a glass or stainless steel bowl, beat the egg whites until stiff. Set aside. 

2. In a large bowl, whisk together the egg yolks and vanilla extract until smooth. Add the rest of the ingredients and whisk until just combined. Gently fold in the egg whites. Don’t worry if the batter is lumpy, that’s a good thing.  

3. Let the batter sit for 10 minutes while you let your waffle iron preheat. 

4. How much batter you use will depend on the size of your waffle maker. I have an American-style waffle maker that makes four squares at a time. I drop a 1/4 cup batter into the center of each square. Close the lid and remove the waffles when the timer goes off or the waffle appears golden brown across the top and steam stops streaming out from the sides of the waffle iron. Serve. 

5. To freeze the waffles, first, let them cool completely. Once cool, wrap each individual waffle in plastic wrap. Then either wrap two in foil or place them in freezer ziplock bags. 

6. Take a waffle out of the freezer when you want one and reheat it in the waffle iron for 3 to 5 minutes or when it is crispy again and heated all the way through.