Simple Belgian Spelt Waffles made with 10 healthy real-food ingredients in just 1 bowl and 2o minutes.
Belgian Spelt Waffles… because I have a thing for secretly healthy things that don’t seem healthy.
These. Waffles. Are. Delicious. They taste just like they are out of a box! I know, I know… aspiring to create a recipe that tastes like a pre-made mix seems a bit unambitious, but you guys, Krusteaz waffle mix.. So. Good. These homemade spelt waffles mimic the crispy outside and light airy center, but are made with REAL FOOD. Boxed mixes are full of junky additives and ingredients that I can’t even begin to try and pronounce.
Cleaning up this Sunday morning favorite required only a few simple swaps. I replaced white flour, which has little to no nutritional value, with spelt flour which boasts an impressive amount of vitamin B3 (people pay big bucks for that), a broad spectrum of nutrients (think complex-carbs, vitamins, fatty acids) and dietary fiber. Traditionally used white sugar was swapped out for raw honey, a healthy good tasting sweetener. Vegetable oil was replaced with it’s healthier big brother.. coconut oil which provides delightful flavor along with tons of added healthy benefits.
The biggest struggle with creating a whole-food waffle is achieving the perfect texture, you know what I’m talking about… crunchy on the outside with a melt in your mouth center (kinda like an M & M ?). I tried EVERYTHING.. I changed ingredient ratios, waffle iron settings, cook time… soggy waffles. But alas, through the miracle that is the internet, I discovered the secret. Egg whites. Who knew? So, as the final step of creating your waffle batter.. add 2 beaten egg whites to the batter. It’s a game changer. I have neither the Scientific expertise nor the ambition to explain this phenomenon, but trust.. don’t skip this step.
Time Saving Tips and Tricks
Prep: If you are the type of person that is super on top of life, you can definitely mix a couple batches of the dry ingredients ahead of time and store them in a sealed container in your pantry. It’s no different than buying a box of pre-made waffle mix. When your inner-domestic goddess emerges and wants to whip up some homemade waffles for a lazy Sunday morning brunch.. all that you have to do is add your wet ingredients!
Make Ahead: You can make the waffles ahead of time if you really need to, but I’m going to level with you. They taste SO much better fresh from the waffle iron. Making the batter ahead of time is an option.. but it definitely impacts the texture (apparently waffles are super finicky). If you do make the batter ahead of time I wouldn’t recommend letting it sit more than 1-2 hours before cooking.
Freeze Em- Making waffles is kinda of an ordeal. When I make waffles I almost always double the recipe. Take the left overs and lay them flat on a cookie sheet. Place cookie sheet in the freezer for 1-2 hours, or until waffles are frozen through. The waffles can then be dumped into an airtight ziplock bag, labeled, and stored in the freezer until you need them. Breakfast doesn’t get much more convenient than toasting a frozen waffle!
- 2 cups spelt flour
- 1 TBS baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups almond milk (you can substitute regular)
- ¼ cup honey
- 2 eggs, separated
- 1 TBS pure vanilla extract
- 4 TBS butter, unsalted
- 4 TBS unrefined coconut oil
- Preheat waffle iron.
- Combine flour, baking powder, baking soda and salt in a medium sized mixing bowl. Stir to combine. In a separate mixing bowl, whisk together the milk, honey, vanilla and 2 egg yolks. Add the dry ingredients and stir gently until mostly combined. Add the melted butter and coconut oil. Stir gently to combine.
- In a separate bowl using a whisk, beat the 2 egg whites until stiff. Fold egg whites into the batter until they are ALMOST completely incorporated.
- Pour the batter into your waffle iron and cook according to it's directions.
- Spelt is becoming easier and easier to find. I used to have to shop at high end speciality stores, but lately I have been able to find it pretty much everywhere. It is often kept in the health food or organic section.
- Coconut oil changes from liquid to solid form depending on temperature. Mine is usually solid when I remove it from the pantry. Just pop it in the microwave for 10-15 seconds, or until it liquifies before using.
- Honey should be purchased locally when possible ☺️.
- Store-bought vanilla is fine, but homemade is SO much better. Check out my recipe for 2-Ingredient Vanilla Extract.
Looking for more healthy whole-food breakfast ideas? Check out Simply Sissom’s Breakfast Board on Pinterest. New pins are added daily from my favorite bloggers from around the web!
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