Trying to eat healthier is not always easy when everything is loaded with sugar, fat and wheat loaded with chemicals.  I began grinding my own wheat a while ago and wanted to find a recipe for waffles that I can freeze and heat up.  This recipe from Taste of Home filled that bill.

I have played around with cutting back on the sugar and butter which worked well.  Today however, I decided to actually exchange some ingredients to make an even healthier version. These are s0 yummy and I serve them with maple syrup and raspberries from my garden.

Here is the orginal version:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 3-1/2 teaspoons baking powder
• 2 large eggs, separated
• 1-1/2 cups milk
• 1 cup butter, melted
• 1 teaspoon vanilla extract

Here is my newest version:

• 2 cups all-purpose flour (I grind my own organic wheat)
  
• 1/3 cup of coconut sugar (if you use organic sugar you can use 1/4 cup)
  
• 3-1/2 teaspoons baking powder
• 2 large eggs, separated (I used organic)
  
• 1-1/2 cups organic milk  (you can use any kind of nut milk)
  
• 3 T organic butter (melted)
  
• 3 T organic coconut oil (melted)
• 1 teaspoon vanilla extract (I used my home made)

Directions:

In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.

I use the Hamilton Beach waffle iron set on medium heat with a bit of coconut oil brushed   on it. I also use a timer and cook for 3 minutes and 15 seconds.

Using my waffle iron I was able to make 9 waffles.

My Hints:

Beat the egg whites first and place them in the fridge until needed.

Warm up the milk in a pan a bit before adding to ingredients so the butter and coconut oil don’t harden.

Double or triple the recipe.