Fluffy Whole Wheat* Waffles

Ever since I bought a mini waffle maker last year, I’ve been in love with making my own waffles at home. As a single guy, I don’t want to make full-sized waffles for myself, so this was the perfect option. Plus, I can choose to make a single batch or a large batch that I can freeze for later (they work in a toaster the same way as some popular frozen waffle brands do).

I am also very health conscious, so this recipe is designed to be as healthy as possible. I’ve written this for a single serving of three waffles, so you will need to multiply the amounts for additional people (or for a larger batch to freeze later).

*If you are gluten intolerant, you can substitute gluten free oat flour.

Whole Wheat Waffles Served with a Sliced Nectarine and Maple Syrup


  • 1 egg
  • 4 tbsp milk (I use unsweetened coconut but use your milk of choice).
  • 1 tsp vanilla extract
  • 0.25 cup whole wheat flour
  • 3-4 tbsp erythritol (or substitute your sweetener of choice).
  • 0.5 tsp baking powder
  • 0.25 tsp salt


  • Pre-heat your mini waffle maker (and spray with cooking oil if you prefer, but mine is non-stick and doesn’t need it).
  • Mix the dry ingredients (flour, sweetener, baking powder, salt) with a spoon until blended.
  • In a separate bowl, mix the wet ingredients (egg, milk, vanilla) with a fork or whisk until blended.
  • Mix the wet with your dry ingredients until smooth.
  • Carefully add 4 tablespoons of waffle mix to the hot waffle maker and close the lid. (Caution, waffle maker will be very hot).
  • Cook each waffle for 4 minutes.

This should make approximately 3 waffles (depending on the size of your mini waffle maker). Serve with fresh fruit or maple syrup (or both)!

One serving (as written) is about 225 calories, not counting any fruit or syrup you choose to add. It also contains around 10g of protein, 6.5 g of fat, and 24 g of net carbs.


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