Healthy Multigrain Waffles

Fluffy, satisfying, and sweet waffles brimming full of nutrients is the perfect way to kick-start your day.

This multigrain waffle recipe uses whole wheat pastry flour, quick oats, flax seeds and chia seeds, sweetened with just a little honey or agave. There are no eggs and no oil in the batter, and it comes together in one bowl.

The Best Multigrain Waffles (Whole Wheat and Honey Sweetened)

These are a family favorite including my two year old. She loves them with natural peanut butter and bananas.

Chia seeds and flax seeds can be found prepackaged or in bins at your grocery store (I’ve seen them in Whole Foods and Winco bins). These little seeds carry a mean nutrition punch. They’re brimming with healthy fats, Omega-3s, protein and fiber. Their mild flavor and texture is not even noticed, but your body will love and soak up all their nutritional value.

Flax seeds can be ground into meal. I put 2 Tbs of flax seed in my Vitamix to finely grind it to a flour-like consistency. Voila! You have flax seed meal.

I make a large batch and refrigerate the remaining batter. I’m not a calorie counter and prefer just focusing on eating foods with pure and natural ingredients.

Instead of high sugary options like syrup, top them with your favorite fruit or natural peanut butter and bananas. The burst of sweetness, juiciness, and flavors will make this a perfect healthy breakfast. You’ll be full, satisfied, and energized by all the vitamins and antioxidants. Enjoy and get ready to attack this day!

Why You’ll Love These Multigrain Waffles

• Whole grains in every bite. Whole wheat pastry flour, oats, flax and chia make a hearty but fluffy waffle.
• No refined sugar. Just 2 tablespoons of honey or agave sweeten the whole batch.
• No eggs or oil. The batter is simply dry ingredients, vanilla plant milk and honey.
• Kid approved. A family favorite, especially topped with peanut butter and bananas.

Ingredients You’ll Need

Here is what goes into these whole grain waffles and why each one is there. Exact amounts are in the recipe card below.

• Whole wheat pastry flour: Milled from soft wheat, so it is finer and lower in protein than regular whole wheat flour. That means less gluten and a lighter, more tender waffle. Regular whole wheat flour works but gives a denser, chewier result.
• Quick whole oats: Add heartiness and a slightly nutty chew. Quick oats are cut smaller than old fashioned oats, so they soften fully in the batter and don’t leave raw bits.
• Flax seeds or flax seed meal: Ground flax mixes into the batter and soaks up liquid, which helps bind it without eggs. Whole seeds add a little crunch. You can grind your own in a blender.
• Chia seeds (optional): Tiny seeds that disappear into the batter and absorb liquid as it sits. They are optional, so leave them out if you don’t have any.
• Baking powder and baking soda: These give the waffles their lift. With no eggs in the batter, the leaveners do all the work of making them fluffy.
• Salt: Just a pinch to bring out the sweetness of the honey and the toasty flavor of the grains.
• Vanilla almond milk or vanilla coconut milk: The only liquid, and it adds a built in hint of vanilla. Use the vanilla kind, since there is no separate vanilla extract in this recipe. Unsweetened vanilla milk keeps the sugar low.
• Pure honey or agave: A small amount for gentle sweetness. Agave keeps the waffles vegan. Honey adds a warm, floral note and helps the outsides brown.
• Light olive oil cooking spray: For greasing the waffle iron so the waffles release cleanly.

How to Make Multigrain Waffles

1. Mix the dry ingredients. In a medium bowl, combine the flour, oats, flax seeds, chia seeds, baking powder, baking soda and salt. Whisk well so the leaveners are spread evenly and you don’t end up with pockets of baking soda.
2. Add the wet ingredients. Pour the vanilla almond or coconut milk and the honey into the dry ingredients and mix well. The batter will be thick and a little speckled from the seeds and oats. Let it rest while the waffle iron heats so the oats and seeds can soak up some liquid.
3. Heat the waffle iron. Preheat the waffle iron fully. A hot iron makes the outside crisp and golden while the center stays soft. Most irons have a light that tells you when they are ready.
4. Grease the iron. Spray the plates lightly with light olive oil cooking spray. Whole grain batters without eggs can stick, so don’t skip this.
5. Cook the waffles. Pour 1/2 cup of batter into the center of the iron, close the lid and cook to your preference. They are ready when the steam slows down and the outside is golden brown and crisp.
6. Serve. Top with fresh fruit or natural peanut butter and sliced bananas and serve warm. If you are making a big batch, keep finished waffles in a single layer on a rack in a warm oven so they stay crisp instead of steaming on a plate.

Ways to Customize Multigrain Waffles

• Add nuts and seeds. A reader added sesame seeds and finely chopped walnuts.
• Fold in fruit. Stir fresh blueberries or raspberries into the batter right before cooking.
• Change the topping. Try fresh fruit, natural peanut butter and bananas, or a drizzle of honey instead of syrup.

Multigrain Waffle Recipe FAQs

• Are these waffles vegan? Yes, when you use agave instead of honey, since the milk is almond or coconut.
• Can I make the batter ahead? Yes. Refrigerate it in a covered container for up to 3 days. It thickens as the chia and oats absorb liquid, so stir in 1/4 to 1/2 cup more milk before cooking.
• Can I freeze the waffles? I’ve never tried freezing them. Cooked waffles generally freeze well, so cool them completely, freeze in a single layer, then bag them and reheat in a toaster.
• How do I store leftover waffles? Keep cooked waffles in an airtight container in the refrigerator for 3 to 4 days and reheat in a toaster so they crisp back up.
• Can I skip the chia seeds? Yes. They are optional, and the waffles still turn out fluffy without them.
• Are these gluten free? No. Whole wheat pastry flour contains gluten. Try my gluten free waffles instead.
• How much batter should I use per waffle? About 1/2 cup poured into the center of the iron. It spreads as the lid closes, so there is no need to push it to the edges.
• Why are my waffles sticking? The iron was not hot enough or not greased. Preheat it fully and give the plates a light coat of olive oil cooking spray before each waffle.

Easy Whole Grain Waffles

Whole grain waffles made with whole wheat pastry flour, quick oats, flax and chia seeds, sweetened with just 2 tablespoons of honey or agave. There are no eggs or oil, and the batter mixes in one bowl.

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Ingredients

  

• 1 and 3/4 cups whole wheat pastry flour
• 3/4 cup quick whole oats
• 2 Tbs flax seeds or flax seed meal
• 2 Tbs chia seeds optional
• 1 and 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups vanilla almond milk or vanilla coconut milk
• 2 Tbs pure honey or agave

Instructions

 

• Combine all dry ingredients or first 7 ingredients together well in medium-sized bowl. Mix well.
• Add milk and honey into dry ingredients and mix well.
• Pre-heat waffle iron. Grease waffle iron with light olive oil cooking spray. Pour 1/2 cup batter in center and bake to preference.

Made these multigrain waffles? Leave a star rating in the recipe card and tell me your favorite toppings in the comments below. I love hearing how your family enjoys them.

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