We love these easy, waffles that have a perfectly crisp texture on the outside and a warm fluffy center, made with 100% sprouted wheat flour. The sprouted wheat flour in them, is loaded with wonderful nutrition that your body will love!
We are a warm breakfast kind of family. These waffles are actually my husband’s recipe. He has recently (the last few years) taken over making breakfast every day. He truly is the best. I love mornings now, thanks to him.
Speaking of breakfast, one of his favorite breakfasts, is biscuits and gravy. He makes a killer sauce from scratch, it’s pretty impressive. I love his waffles and pancakes, both lathered in butter and real maple syrup. One of our kiddos in particular enjoy these wonderful applesauce muffins for breakfast. We are a muffin family for sure.
These delicious waffles are made with 100% sprouted wheat flour. There are always many questions about this amazing flour. It can be made at home (this is almost the best part!). But truly the best part is all of the health benefits that make this flour superior.
What Is Sprouted Wheat Flour?
In a nutshell, sprouted wheat flour has been soaked in water for 8ish hours, until it begins to sprout. After it sprouts, it is dried and then ground into a beautiful flour. This flour can replace any other flour, but there is a bit of a learning curve.
Sprouted wheat flour is brimming with nutrients. In fact, our ancestors actually sprouted, soaked, and fermented all of their grains. Since the invention of commercial yeast however in the early 1800’s, wild yeast (used to make sourdough breads) have become a thing of the past in our modern civilization. This is why sprouting is so important. Sprouting and sourdough are very similar and have many of the same health benefits. Both are making a comeback as many people are turning to food to help heal their bodies. A great step in the right direction!
We love sprouted wheat flour and have been using it for many years! Several members of our family have gluten sensitivities (including myself) but have zero negative reactions to sprouted wheat four! Instead, we have received many positive benefits such as no more brain fog, less sickness, no stomach pain after eating, no headaches, and better sleep (to name a few).
Tips for Making Sprouted Wheat Flour Waffles
- This recipe calls for 1/2 cup of unsweetened applesauce. Applesauce helps to keep the center of the waffles slightly moist. Sprouted wheat flour tends to soak up the water and applesauce works well in the recipe to help balance the soaking.
- For measuring the flour, I like to use a fork and fluff up the flour. Simply dip the measuring cup into the fluffed flour and using the back flat part of a table knife, run it across the top of the measuring cup to make the perfect amount of flour.
- After mixing the batter together it needs to sit for five minutes. Sprouted wheat tends to be a tad drier than most flours (because of the sprouting process), so allowing a few minutes of soak time will yield a better waffle. Give it a good whisk before pouring into waffle iron to bake!
Tools You May Need:
- Waffle iron
- Large mixing bowl
- Measuring cups and spoons
Sprouted Wheat Flour: The backbone of the recipe.
Baking Powder: Helps the batter to turn light and fluffy, giving it rise.
Salt: Balance the flavors.
Brown Sugar: Adds sweetness and helps glue the waffles together.
Oil: Adds to moisture content and a crispy outside.
Unsweetened Applesauce: Helps with moisture content.
Milk: Adds a creamy richness.
Water: Aerates the batter and helps it bake crispy and evenly in a hot iron.
How to Make Waffles with Sprouted Wheat Flour
- Turn on waffle iron to get heated.
- In a large mixing bowl, combine flour, baking powder, salt, and brown sugar.
- Pour in oil, applesauce, milk, and water.
- Whisk together until all incorporated.
- Let sit 5 minutes.
- Grease and pour onto hot waffle iron.
- Cook until crispy on the outside, from 3-5 minutes.
How to Make Waffles with Sprouted Wheat Flour
First, turn on your waffle iron to get it heated.
Then, in a large mixing bowl, combine sprouted wheat flour, baking powder, salt, and brown sugar. I like to use a whisk to mix it all together.
Next, pour in oil (we like olive oil, but you can substitute with other oils), unsweetened applesauce, milk (almond milk works great too), and water.
Whisk together vigorously until all combined well.
Let the batter sit for 5 minutes. The sprouted wheat flour will soak up a bit more water the regular flour. This step is important and will give you a perfectly crisp waffle.
After sitting, whisk again, mixing the batter well.
Grease hot waffle iron and pour in batter. Bake for 3-5 minutes or until your preference.
Eat them while hot! I love to slather butter and real maple syrup on my waffles, or homemade raspberry jam. These waffles do no store well, so best eating while hot!
- 2 cups sprouted wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/3 cup oil
- 1/2 cup unsweetened applesauce
- 1 cup milk
- 1 cup water
1. Heat waffle iron while preparing batter.
2. In a large mixing bowl, combine sprouted wheat flour, baking powder, salt, and brown sugar. I like to use a whisk to mix it all together.
3. Pour in oil, unsweetened applesauce, milk and water.
4. Whisk together vigorously until all combined well.
5. Let batter sit for 5 minutes.
6. After sitting, whisk again, mixing the batter well.
7. Grease hot waffle iron and pour in batter. Bake for 3-5 minutes or until your preference.
*We like to use olive oil, but most regular oils (vegetable, canola) will work.
*For a diary free version, almond milk works great.