The GoatMentor Recipe book
Whole Wheat Waffles
- 6 eggs
- 3 cups goat milk
- ¾ cup olive oil or liquefied coconut oil
- 2 T. maple syrup or honey (room temperature)
- 4 tsp. baking powder
- 4 cups whole wheat flour
- 1 teaspoon baking powder
Beat egg whites until stiff. Set aside. In large bowl, beat egg yolks with milk. Add remaining ingredients one at a time (pre-mix baking powder with flour), beating after each addition. Fold in beaten egg whites. Pour into lightly greased preheated (medium-hot, 375 degrees) waffle iron, and bake until the steaming stops.
Serve with any of the following toppings – maple syrup, cinnamon honey butter, whipped cream and fresh or frozen fruit, jelly, applesauce, or a scoop of frozen goat milk.
Makes about 5 large square waffles.
Recipe can be doubled (or multiplied more) to make more waffles. Freeze leftovers and heat in the toaster for snacks or quick breakfasts. A perfect food to prepare ahead of time for kidding season.