- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 large egg
- 1 1/2 cups lukewarm milk
- 1/3 cup vegetable oil
- Preheat waffle iron while making the waffle batter.
- Whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, milk, and oil.
- Mix together the wet and dry ingredients, stirring just until combined. The batter may be a bit lumpy.
- Cook the waffles as directed in the instructions that came with your waffle iron. For my Cuisinart waffle maker I cook until the steam mostly stops.
- Yield: 6 round standard 6.5" waffles or 3 round deep-pocket Belgian-style 7" waffles.
I get my whole wheat flour, sugar, and salt in bulk in my own reusable containers from Whole Foods but even from a regular grocery store they are usually packed in paper which is pretty close to zero waste. I currently use California Olive Ranch extra virgin olive oil as my main oil -- grown and made in California near where I live and certified to be real olive oil (many other olive oils have been shown to be falsely labeled, google around for the latest on this). My baking powder is just from a local supermarket. My eggs and milk are usually organic from a local supermarket or a farmers market. While I can get milk in glass bottles it is somewhat more expensive and pretty heavy/fragile so I usually get standard milk containers that I recycle. Paper egg cartons can be recycled/composted or reused if you get eggs from a farmers market as I sometimes do.