Comments on: Whole Wheat Waffles

By: Kristen Chidsey

Kristen Chidsey — Sun, 15 Oct 2023 12:02:25 +0000

In reply to Marissa. Hi Marissa! I would recommend using melted and cooled coconut oil. They will be delicious! And way to go cleaning up your diet :)

By: Marissa

Marissa — Sun, 15 Oct 2023 00:53:00 +0000

Hi there! I was searching for a healthy waffle recipe that I could make batches of for my freezer instead of buying frozen waffles from the store because I want to eliminate all these extra additives and sugar etc. I see it calls for canola oil but I am on an anti inflammatory diet and canola oil is said to cause inflammation. Would it be possible to use olive oil, coconut, oil, or avocado oil? And which do you think would be best? Maybe coconut oil? Thank you so much! I’m on a journey to cleaning up my homes bad eating habits and it’s very exciting! Hoping this is another thing I can add to feel good about 🙂

By: Heather

Heather — Sun, 07 May 2023 11:22:29 +0000

I make these often for my family, we all love them and I love that there's no sugar. I add some cinnamon and nutmeg for extra flavor but otherwise the recipe is perfect. I freeze the extra for quick weekday breakfast.

By: Kristen Chidsey

Kristen Chidsey — Tue, 07 Mar 2023 11:58:39 +0000

In reply to Marion. Hi Marion! I am so happy to hear you enjoyed the waffles! As for the batter is too thin, if you notice it is very runny again, simply add 1-2 tablespoons of flour until you reach the right consistency. It may have been mismeasured or due to the moisture/humidity in the air.

By: Marion

Marion — Sun, 05 Mar 2023 18:30:33 +0000

Made these using the flaxseed egg substitute as a quick Sunday morning breakfast. I cut the recipe in half. Because of the size of my waffle iron, it actually made 8 waffles instead of 6. I did have an issue that I’m a little puzzled over. Of the first 6 waffles, 4 of them tore into pieces as I opened the waffle iron. (The waffle iron was preheated and oiled.) I was only able to rescue 2 of the 6. However, the scraps had a wonderful texture and my husband says the flavor is much better than my usual recipe. I’m not sure if the flour to milk ratio was off and the batter was too thin, or I mis-measured the oil. After church I had some extra batter and added a little more oil and flour and the last 2 came out perfect. The recipe is a keeper and will definitely be replacing my old recipe.

By: Kristen Chidsey

Kristen Chidsey — Sun, 19 Feb 2023 13:52:55 +0000

In reply to Zack. Hi Zack! Waffle batter should be much runnier than pancake batter and this recipe has been used for years with great success my many people. Try cooking one waffle, and if there is an issue, add an additional 1/4 cup of flour. It may be you were light on the flour when measuring :)

By: Zack

Zack — Sun, 19 Feb 2023 13:33:34 +0000

Overall, there is 4 cups of liquid, plus four eggs to 3 cups of flour. Isn’t that too much? This recipe was very runny. Could there be a typo in the recipe?

By: Kristen Chidsey

Kristen Chidsey — Mon, 06 Jun 2022 20:45:12 +0000

In reply to Beryl. How fun!

By: Beryl

Beryl — Mon, 06 Jun 2022 17:12:49 +0000

These came out perfect. I mixed in some gel food coloring and made colorful waffles.

By: Kristen Chidsey

Kristen Chidsey — Wed, 01 Jun 2022 11:09:16 +0000

In reply to Jay. Hi Jay! This batter should be looser than a pancake batter, but not runny. I am wondering what went wrong, but glad you made it work. For the wet mix, you could add a bit of flour and baking powder to make more waffles.

By: Jay

Jay — Tue, 31 May 2022 12:49:57 +0000

Hi, as I prepped the batter I noticed there was a lot of liquid to solid ratio. I got halfway through adding the wet liquid and the batter was getting quite thin. I left out half the batter for fear of it getting too funny and then wasting all my ingredients. It worked out in the end but now I'm left with half batch of wet mix lol.

By: Kristen Chidsey

Kristen Chidsey — Sun, 03 Apr 2022 11:52:10 +0000

In reply to Meghan Foley. YAY! I love hearing this recipe exceeded your expectations Meghan! Thanks for sharing!

By: Meghan Foley

Meghan Foley — Sun, 03 Apr 2022 06:03:05 +0000

This turned out even better than I expected! I even used the buttermilk trick Highly recommend 🤗

By: Kristen Chidsey

Kristen Chidsey — Mon, 20 Sep 2021 10:42:04 +0000

In reply to Susan. Hi Susan! Great question! Each waffle needs about 1/3 cup of batter--so pour 1/3 cup of the batter onto the center of each waffle grid. Enjoy!

By: Susan

Susan — Mon, 20 Sep 2021 06:41:30 +0000

So is 1/3 cup one waffle or 2? Thanks! Looking forward to these.

By: Kristen Chidsey

Kristen Chidsey — Mon, 07 Jun 2021 18:41:09 +0000

In reply to Rodney Spiteri. Hi Rodney! The nutrition would be per waffle :)

By: Rodney Spiteri

Rodney Spiteri — Mon, 07 Jun 2021 17:03:02 +0000

In reply to Kristen Chidsey. Hi Kristen, The Nutrition list are per waffle or for the whole batch, thanks for these great recipes.

By: SMurphy

SMurphy — Sun, 11 Apr 2021 13:57:16 +0000

Used whole wheat flour (duh), 1/4c canola oil, 1/4c applesauce, almond milk and added 2TBSP syrup. My kids loved them!

By: Kristen Chidsey

Kristen Chidsey — Fri, 22 Jan 2021 16:13:06 +0000

In reply to Amy. It sounds like your milk and eggs were really cold. Try letting them come to room temperature first so that the warm coconut oil doesn't immediately solidify when it touches something really cold. I will be sure to bold that note so it is not overlooked. Sorry about the inconvenience.

By: Amy

Amy — Fri, 22 Jan 2021 16:01:07 +0000

In reply to Erica Walton. When I added my coconut oil, vinegar, milk, and eggs together (second step), all of the coconut oil started to clump together. It was melted originally. And it stayed this way as I finished the recipe and made the waffles. Why?

By: Kristen Chidsey

Kristen Chidsey — Sat, 03 Oct 2020 14:29:24 +0000

In reply to Dana Bunn. Thanks for the catch Dana! Updating now. It is supposed to say add salt, baking soda, and baking powder. Enjoy!