- 6 cups whole wheat flour (you can just do 4 and add 2 of all purpose flour if you choose)
- 1 cup of toasted wheat germ (Bob's red mill makes a good one-to toast, just pour the amount you need on a cookie sheet and pop it in the oven at about 350, and let it get toasty-move it around a little bit so it doesn't burn, and as soon as it starts to brown, it's good).
- 1 cup toasted oat bran (I toast the wheat germ and the oat bran together)
- 3 TB baking powder
- 2 tsp baking soda
- 1 tsp salt
- optional: 3 TB buttermilk blend powder (If you can find this in your grocery store, it will save you from having to add buttermilk when you make the waffles).
Combine all the above ingredients and you can store in an airtight container in the fridge for up to 6 months. I keep mine in an old oatmeal container and made a label with what you need to add to the mix when you make the waffles.
- 2 cups mix
- 2 eggs
- 1 cup water (if you used the dry buttermilk, otherwise, use 1/4 cup buttermilk and 3/4 cup water)
- 2 TBS canola oil
- 2 TBS honey
- optional 1 tsp vanilla
Stir just until moistened, bake in a preheated waffle iron until golden brown.
Yield: Mix makes 8 1/2 cups which makes 4 batches of the waffles, each batch makes about 5 large waffles.
Recipe adapted from Taste of Home