Sunday Morning Einkorn Waffles
I have so many fond memories of my Daddy making waffles for us on Saturday mornings. The aroma wafting through the house was heavenly. I remember watching him add chocolate chips or cinnamon or both! I can still close my eyes and imagine sitting around the table as he worked. I can picture him standing at the kitchen counter, measuring and timing everything down to the second. He was always so systematic about his cooking!
Though I’m not nearly as systematic, I have continued that sweet waffle tradition with my kiddos as well. I want them to carry that same warm feeling with them forever. We usually enjoy waffles on Sunday, but the sentiment is the same. Up until recently, I was using white flour, just like my Daddy. I’ve known it’s not the healthiest option, but it’s always been the easiest and most comfortable choice.
I finally made the switch to einkorn and it has been so well received by everyone! Though these waffles do have a more “whole grain” flavor, everyone agrees that they’re absolutely delicious. The kids have happily embraced the switch, especially because it means more waffles! This recipe keeps the extra sugar to a minimum, but the heavy dose of cinnamon gives the effect of sweetness while reaping all the health benefits of the yummy herb.
I’ve been making 1 1/2 recipe’s worth on Sundays so that leftovers can be enjoyed throughout the week. They’re super simple to make and they freeze extremely well. And because they don’t require a sourdough starter, they’re the perfect beginner einkorn recipe! If you haven’t yet, go buy yourself some einkorn flour and make these for your kids! They’ll love them and you’ll feel good about offering them a healthy breakfast alternative! Some of the kids enjoy these simply plain or with butter and maple syrup. Dumpling loves to eat them with bananas loaded on top too. Ooooo, so gooey and tasty.
Einkorn Waffles
Ingredients
- 2 eggs (from the girls!)
- 2 cups milk (we use whole milk from a local farm)
- 1 tsp organic vanilla extract (it's much more economical to make your own, but Frontier is a great brand to purchase)
- 2 1/2 cups all-purpose or whole wheat (or combo) einkorn flour (plus extra as needed)
- 2 tsp aluminum-free baking soda
- pinch of sea salt
- 2 tbsp organic raw cane sugar
- 1/2 tsp organic ground cinnamon
- 4 tbsp melted grass-fed butter (cooled to lukewarm temperature)
Instructions
- Preheat your waffle iron. I love this one. It has mixed reviews on Amazon but I have never, ever had a problem making waffles with it. I use the coolest waffle setting, but you'll have to test your waffle iron out for the proper setting.
- Beat eggs in a large bowl.
- Add milk and vanilla extract. Mix well.
- Add 2 1/2 cups einkorn flour (I like to use one cup of whole grain, one and half cups of all-purpose), 2 tsp baking soda, pinch of salt, and 2-4 tbsp cinnamon sugar. You could use just cane sugar if you don't prefer cinnamon. Mix well.
- Add 4 tbsp melted butter and mix well. If you're like me and want to add this ingredient with the liquids, hold off and wait until the end. Adding the butter into very cold milk may make it harden and separate.
- Add extra einkorn flour, if needed. I prefer my waffle batter to be on the thicker side, so I sometimes add a little extra, by the spoonful, until I get the thickness I want.
- Depending on the size of your waffle iron, pour about 1/4 of the batter at a time, and cook as directed. My waffle iron takes about 2 1/2 minutes to cook all the way through without making the waffles too "done" for some of my children. Cooking times and batter amounts can have a bit of a learning curve if you're using a new-to-you waffle iron.
- Serve immediately with your favorite toppings, or refrigerate/freeze for later!
