Homemade Instant Wholegrain Waffle Mix

The Princess is happily munching her way through my granola for breakfast at the moment.  Which is fine, in theory, but in reality it means that I am having to make granola far more often than I would like.  In an effort to provide some breakfast alternatives (and slow down her consumption of said granola) I have drawn her attention to the large container of this Homemade Instant Wholegrain Waffle Mix that is now stashed in the freezer.

Waffles can be a sustaining and healthy breakfast option, or even a great after school snack, particularly if made from scratch.  I haven’t always held this position though.  At one time I considered waffles to be full of nothing but refined flour and sugar.  In reality, waffles made from this mix are full of wholegrain spelt, eggs and milk, providing far more nutrition that a slice of toast or a bowl of processed cereal.

When I first started making waffles, I purchased a wholegrain mix from my local organic store;  a convenient, albeit expensive, way of making wholegrain waffles.  Then I came across the idea of making my own mix in Alana Chernila’s The Homemade Pantry.  Such a simple idea, yet one that resulted in a significant change to my thinking.  Big corporations are not the only ones capable of creating mixes, be they cake, muffin or waffle mix.  I could do it too, and I have ever since.

Using this mix, The Princess can easily make her own waffles for breakfast in the morning.  Making the dry mix myself, and leaving the wet mix to her, also means there is slightly less chance of me having to sweep the kitchen floor before my morning cup of tea.   Add yoghurt and roasted cinnamon strawberries, and you have the makings of a great breakfast.  And maybe, just maybe, I won’t need to make granola quite so often.

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5 from 2 votes

Homemade Instant Wholegrain Waffle Mix

I prefer this mix with spelt flour, but I have also made this with wheat flour, and have even substituted some of the spelt with barley or kamut flour on occasion.

As this mix contains wholegrain flour, I keep it in the freezer to extend the storage time.

I use a 20ml Tablespoon for this recipe.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 1/2 cups of mix

Calories

Author Tania @ The Cook's Pyjamas (adapted from The Homemade Pantry)

Ingredients

• 570 g white spelt flour 4 1/3 cups
• 570 g wholemeal spelt 4 scant cups
• 42 g rapadura sugar 1/4 cup
• 1 ½ Tablespoons baking powder
• ¾ teaspoon bicarbonate of soda
• 1 teaspoon salt

Instructions

• Measure all the ingredients into a large bowl.
• Using a whisk, mix together until the ingredients are uniformly distributed.
• Store in the freezer.

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5 from 2 votes

Homemade Waffles using Homemade Instant Wholegrain Waffle Mix

As it is so easy to mix together waffles using this mix, I tend to make small batches as required.

The batter can be mixed up the evening before if your mornings are far to busy to contemplate doing so. It will keep perfectly, covered in the fridge, overnight. The Princess can make one batch of batter last two days, and the waffles still rise perfectly on the second day.

This recipe will make 4 waffles in my waffle iron, but as brands vary in size you may need to adjust the amount of batter you mix up according to the size of your waffle maker.

Prep Time 3 minutes minutes

Cook Time 10 minutes minutes

Total Time 13 minutes minutes

Servings 4 waffles

Calories

Author Tania @ The Cook's Pyjamas

Ingredients

• 125 ml milk 1/2 cup
• 2 eggs
• 60 ml macadamia oil 3 Tablespoons
• 1 teaspoon vanilla extract
• 155 g Instant Wholegrain Waffle Mix 1 cup

Instructions

• Add the milk, eggs, oil and vanilla to a bowl.
• Whisk thoroughly to combine.
• Stir in the dry mix. You should have a thick, yet loose, batter.
• Cook waffles according to the instructions for your waffles maker.

Notes

Be aware that flours can vary from season to season, and brand to brand. I find that 1/2 cup of milk will give the correct consistency, although the mixture will thicken on standing. If this occurs, add more milk a Tablespoon at a time until your preferred consistency is reached.

The mixture will thicken if left in the fridge over night, so stir in a small amount of milk prior to cooking to loosen the batter.