Whole Wheat Waffles

Inspired by my health-buff Atsie, I decided to tweak a typical waffle recipe and make it extra healthy with whole wheat flour, soy milk and unrefined sugar.  The result?  Still soft and fluffy waffles with a distinct flavor from the muscovado sugar and cinnamon.  It was a nice breakfast treat :)  But I have a confession to make- this is even better with butter and syrup.


Whole Wheat Waffles
(Makes a big batch enough for two breakfasts for 3)


Ingredients:
2 eggs
125 g whole wheat flour
125 g all-purpose flour
1 3/4 c Silk Plain Soy Milk
1/2 c vegetable oil
40 g muscovado sugar
4 t baking powder
1/4 t salt
1/2 t ground cinnamon
1 t vanilla


Procedure:
Using a stand mixer, beat eggs in a large bowl until light and fluffy. 
Add the oil.  Combine thoroughly.
In a separate bowl, combine the flours, sugar, baking powder, salt and cinnamon--- or basically all the dry ingredients.  Add the dry ingredients to the egg mixture alternately with milk.  Add vanilla.  (I did this to prevent lumps in the batter.)
You can store this waffle mixture in the fridge for about a week.  
Cook waffles in a waffle iron until golden brown.
Have a healthy and happy breakfast, everyone!