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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. #waffles #brunch #breakfast #bridalshower #mothersday

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.