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Healthy Waffles

Healthy waffles!

Super Easy Healthy Waffle Recipe

This is my favorite waffle recipe!

The light and fluffy texture of these healthy waffles makes an ideal canvas for fresh strawberries and homemade whipped cream. Or peanut butter and mashed banana. Or pure maple syrup. Or ice cream and chocolate fudge sauce… and then more whipped cream. Why not?

Above, topped with jam, berries, and Homemade Whipped Cream.

The recipe for fat-free waffles that don't taste like cardboard. This is one of my all-time favorite breakfast recipes: https://chocolatecoveredkatie.com/2013/06/17/healthy-waffles-recipe/ healthy waffles recipe

It’s a whole-grain and healthy breakfast that’s easy to make and doesn’t taste like cardboard.

(I gave up buying frozen waffles years ago… frozen just does not compare to the taste of homemade waffles.)

Healthy Waffles

Total Time: 10m
Yield: 2 waffles
Print This Recipe  4.67/5

Ingredients

  • 1/2 cup spelt flour (60g) (substitution: Gluten-Free Waffles Recipe)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/16 tsp pure stevia OR 2 tbsp liquid sweetener (like agave or pure maple syrup)
  • 1 tbsp milk of choice (increase to 3 tbsp if using stevia)
  • 1/4 cup plus 3 tbsp applesauce
  • 2 tsp oil OR 1 tbsp more applesauce (Use the applesauce if you want fat-free waffles.)
  • 1 tsp pure vanilla extract

Instructions

Healthy Waffles Recipe: Combine first 5 ingredients in a mixing bowl, and stir well. In a separate bowl, stir together remaining ingredients. Grease a waffle iron with oil or oil spray: be sure to grease very well if using the fat-free version. Preheat according to manufacturer’s instructions for your machine. Pour wet ingredients into dry, and stir until evenly combined. When iron is hot, pour half of the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is done. Do not lift the lid before the waffle is done cooking.) Serve with your favorite waffle toppings – my homemade squirt whipped cream recipe is linked above the second photo in this post. Makes 2 waffles, and you can easily double the recipe.

*View Healthy Waffles Nutrition Facts*

Super Healthy Whole Grain Waffles

Question of the Day:

Do you ever buy frozen waffles?

When I was really young, my mom used to buy Eggo waffles as something quick for us to eat before school. But I’d get so hungry by lunchtime that she soon switched to serving more-filling breakfasts like oatmeal or egg-and-cheese breakfast burritos. On the weekends when we had more time, she’d sometimes make us homemade waffles in a Bugs Bunny waffle iron. My favorite way to eat them was topped with a layer of strawberry jam, whatever berries we had on hand, and probably half the container of Reddi-wip. I guess not much has changed!  Link of the Day:

homemade protein bars
.Homemade Protein Bars

 4.67/5 (6)

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Published on June 17, 2013

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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128 Comments

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  1. Suzanne says

    Oooh Katie, this is too perfect! I recently dug out our waffle iron and have been using it several times a week for breakfast waffles and grilled sandwiches at lunch! The more waffle recipes the better 🙂

    PS As a fellow small-structured vegan, would you advise amping up the oil content, or would they be too crispy?

    thanks!
    Peace&love

    • Chocolate Covered Katie says

      The first time I ever made the recipe, I tried using 1 tbsp oil. The batter was too thin—the waffle ended up falling apart when I tried to take it off the iron. If you want to try increasing the oil, I’d maybe try scaling back on the milk.

  2. trajayjay says

    Katie, I’ve noticed that in some of your recipes, not this one, but others, you list margarine as one of the ingredients. But doesn’t margarine have trans fats, which are the most hated “nutrient” of all. What business does margarine have on a healthy food blog?

    Yes, I prefer homemade waffles too. I could do without the extra sodium, and the refined flour that is found in most frozen waffles. They probably end up being more expensive too.

  3. Lisa says

    Perfection. That waffle looks marvelous. I typically don’t ever buy frozen waffles just because homemade is SO much better, and I’d rather have homemade pancakes than store bought waffles. Just how I roll though. I used to love the Ego Waffles though, I was all about them as a kid.

  4. Rachel Kirkendall says

    Sounds yum! I wonder…do you think that if I subbed smoooooshed banana for the applesauce, I could come out with even yummier ~banana~ waffles? =D

    I think I may give that a try, as a matter of fact…

  5. Willowkist says

    Aw man! I needed this recipe yesterday when I was scouring the interwebs for a tasty yet healthy Fathers Day treat!

  6. Amy says

    My parents bought us frozen waffles until I was about 6 years old. I always asked my dad to prepare them for me because he’d make sure there was butter in every single hole! And then he’d completely douse them in maple syrup. Mom wasn’t quite as generous with the toppings…

    I love the look of your healthy waffles! I’ll have to dust off my waffle iron soon. 🙂

  7. Anna @ Your Healthy Place says

    Yum! I just had my banana protein waffle recipe for breakfast today – I’m always looking for new delish waffle recipes to make on my waffle maker, my favourite small appliance I think ;).

  8. loulou says

    hello katie, have you tried this recipe using oat flour? i would try myself, but don’t want to waste stuff if you already have and it’s failed! these look excellent, and i was just listening to dr. mcdougall about the importance of avoiding oil so… whoopie!! 😀

  9. Katy @ Katy's Kitchen says

    I’m a pancake girl at heart and I’ve tried many of your pancake recipes (even adapted one for my site). But every once in a while, a waffle walks it’s way on into my kitchen. Spelt has also happened to make its way into my cuboard, so I can’t wait to try out this recipe. 🙂

  10. Marielle says

    Hi Katie, his is a perfectly timed recipe! I’m about to buy a waffle iron (still researching which one) and now I know which recipe I’ll try first 🙂 It looks great!

  11. Jenni says

    I’ve never been a huge waffle fanatic–frozen or fresh. But they always look so damn pretty that I wish I were motivated to go out, by a waffle iron, and start making delicious waffles from scratch in the bright morning sunlight. (Now there’s a cliche domestic fantasy for you.) Anyway, yours look beautiful! As do all the breakfasts you make. 🙂

  12. Alexis @ Hummusapien says

    Just whipped these up for breakfast with the spelt flour I got in the bulk bins at Whole Foods! They were SO perfect. I added some cinnamon and did one tsp of olive oil and the rest applesauce. Topped with almond butter and strawberries…delish!

  13. Melinda says

    This recipe is the best thing ever. I have been dying to find a low point waffle recipe so I could go topping crazy. Just made them, the kids and I are in heaven!

  14. Jenn says

    I love waffles, homemade waffles are the best. I always have issues with my waffle iron. Anyway, I used to buy Eggo whole wheat waffles but now I buy Kashi or Vans. I prefer homemade but most mornings it’s hard to do tht with my two year old begging for attention. We always top ours with berries and maple syrup and if I have any whipped cream.

  15. Aimee B. says

    These waffles look amazing! I always prefer to make my own, but do occasionally buy frozen waffles. I love the ones from Trader Joe’s. The ones I buy are pretty tasty and vegan too! I love to top them with fresh berries, or just pure maple syrup. I also love to make ice cream sandwiches out of them. I use vanilla soy ice cream and then sprinkle them with a little powdered sugar, yum!

    I remember eating Eggo Waffles as a kid too. They just don’t taste the same any more. They’re actually quite gross to me now.

  16. Susan says

    These look delicious. I’m all about high protein in the morning, though, so I would whip a dozen egg whites (free range) until stiff, fold in a dozen well-beaten egg yolks, then add the rest of your ingredients.

  17. Melissa says

    Nope, no frozen waffles here. 🙂 Two reasons: One, I don’t eat wheat. Just spelt. And have you seen the price of frozen waffles that are made from something other than wheat? Yikes. Two, they just don’t taste as good as homemade. Never will. Nothing like a homemade waffle fresh out of the iron…mmmm…

  18. Heather says

    I have to say that your pictures are looking so nice. I do love how the blueberries match the blue background. Nice touch and pop of color! Now I will go make waffles!!

  19. Lynn Yoder says

    These look wonderful and I don’t normally care for waffles – prefer pancakes, but don’t see any reason why I can’t make pancakes. Do you have any idea how much “sugar” you would use. I prefer to use NewSweet as my sweetener (diabetic) instead of even agava… it measures cup for cup like white sugar, so I can just substitute it for the agava if I knew how much.

  20. Shannon says

    Thank you thank you thank you for posting a waffle recipe! I’m looking forward to whipping up this treat come the weekend. Keep ’em coming, they might be enough to kick my CCK Oreo Pancakes habit 🙂

  21. Haylee says

    Okay whyy have I not thought to put peanut butter on waffles before. Holy yum! Peanut butter + buttermilk syrup, ultimate perfection.

    Ok so since you are the queen of healthify-ing desserts, I have a suggestion for you. You should try and attempt a healthified cronut! You know, those croissant+donut things that are taking NYC over by storm right now. Just an idea of course but something tells me you would rock it. 🙂

  22. Winnie Coffey says

    The texture of the waffle itself is glorious — moist, fluffy, crisp and tender, all while being light and almost kinda custardy…almost. They’re absolutely delicious soaked with the buttery maple syrup and toasted pecans and the spiced bourbon whipped cream. Heaven in your mouth, indeed. Don’t take my word for it, just make this immediately and thank me later.

  23. Maddy says

    Oh my gosh! I made these and I made the, clean by using oat flour. They were amazing! I topped them with peanut butter and bananas!

  24. Lauren says

    Just made this today! Used Namaste gf flour and used Joseph’s sugar free syrup. It tasted like Christmas! Added some spices to make it a true holiday waffle. As expected they turned out on the mushy side, but didn’t mind 🙂
    Oh and had a bit of coconut sugar
    Thank you for the waffles!!

  25. Am says

    It’s so funny because I remember just a few years ago a co-worker of mine had said that her dad makes the best homemade waffles, and I remember asking her how to make homemade waffles because in my house we either had frozen or bisquick. We never made them from scratch! Once I made my first batch of homemade waffles I never went back! Not only because I became vegan but because there is such a difference in homemade waffles then frozen waffles. You can’t beat it!

  26. Kori says

    Hi Katie love your blog! One quick question: what waffle iron do you have? I like that your waffles don’t look too thick, I am not a fan of the thick Belgium waffles. Thank you!

  27. Carole says

    I am most defs gonna “leggo my eggo”, so I can take a bite out of this tasty treat!! 🙂 Homemade is SOOO much better. Love your blog 🙂

  28. Kari says

    We never buy frozen waffles but we do make our own and freeze them. They are easy to pop in the toaster before work and tastier than store bought!

  29. loli says

    I have to say a huge thank you. My kids loved it and the 14 year old who hates healthy food ate it because he had no idea what was hidden. So much better than even other home made recipes because there are no eggs. Love it.

  30. Tressie says

    Could you use a mixture of whole wheat and all purpose flours for this? Would it still turn out light and fluffy with the denser flour? Thanks!! I plan on cooking these for my grandparents and cousins that aren’t used to healthy food, and I don’t have access to my spelt flour.

  31. JJ says

    Amazing! I made these for breakfast, and my normally picky 2 year old LOVED them! I added cinnamon (I’m a cinnamon fiend.) Best waffles I’ve ever had! Thanks for sharing this great recipe!

  32. Jennifer says

    I just made these waffles and they were delicious! I used mashed banana instead of applesauce and it was a great substitution.

  33. Michelle says

    I need to know the nutrients listing…..I’m trying to find a recipe for waffles that have at least 1/2 gram of fat

  34. Laily says

    I made these waffles for breakfast today and they tasted great and they would’ve been fine if it was just me but I was serving them to friends and they didn’t look so great. I have a super thick waffle maker and maybe that made a difference? And also I substituted melted butter for the oil because I didn’t have any but I still sprayed my waffle maker but they stuck to it a lot! I want to make these waffles again but do you think there is something I can do to make them stick less? Thanks

    • Chocolate Covered Katie says

      Hi Laily,
      Unfortunately I have a small, single-serving waffle maker so I am not sure about the turnout in a thicker (I’m guessing Belgian?) waffle maker… perhaps the waffle sinks into the iron too much or cooks unevenly. That might be the issue with the sticking as well. Sorry I can’t be of more help :(.
      I haven’t tried them with butter, so I don’t know about whether or not that would make a difference.

  35. Inge says

    Hi, I tried this recipe today , but i really only could make like 5 or 6 tiny waffles with my waffle iron ( a belgian one) and like the little squares in the waffles got burned. What is it that i’m doing wrong? But despite of those things they tasted yum! 😀

  36. Valerie says

    Thank you so much for this recipe, Katie! I made this today in a belgian waffle iron (it took the whole recipe to make one whole belgian waffle, but it was well worth it!) I subbed pumkin for the apple sauce and threw in some pumpkin pie spice, and it was amazing! I honestly had no idea that you could make waffles with no oil! I also forgot to spray the iron, but I guess the nonstick surface works well because it still came out pretty easily.! 🙂

  37. Joselyn says

    Can I uses the waffle mix by Bob’s Red Mill or almond flour? Perhaps oat flour as well? What other flour substitute can I use?

  38. Rei says

    I just tried these~ First waffles ever. Thanks for posting such an easy to follow recipe. They turned out awesome. 🙂

  39. Juliana says

    I’ve bookmarked so many of your recipes under the title “Recipes to cook in the future”! They all look delicious and the fact that they’re healthy is perfect for my diet at the moment! Made these today, absolutely yummy!

  40. Pernille says

    Hey!
    First of all, LOVE your website! I can’t stop looking after more recipes, that I hadn’t seen before. Your such an amazing person!
    Second: Can you make the dough the night before, and bake it in the morning? Because I don’t have so much time in the mornings.

  41. Candice says

    Just had one of these for breakfast! I added cinnamon and used honey for the sweetener. It was the fluffiest softest waffle ever. Already thinking about breakfast for tomorrow, think I’m gonna try making your Pop Tarts 😀 Thanks for all the yummy healthy recipes!

  42. Mia says

    This is my go-to waffle recipe now! I have had success making these with spelt flour, whole wheat flour, and buckwheat flour. The only one that didn’t work was oat flour.

    I used to think Eggo Waffles were the best, until I had these! I will never need to buy frozen waffles again. Thank you for the awesome recipes! 🙂

  43. Rebecca says

    Hi. A lot of your recipes mention apple sauce. I think maybe you can buy this as an ingredient in the US, but not in the UK. Is it just cooked apples or are there added ingredients? Thanks

  44. Luann says

    These are so delicious! They have a rich, molasses-esque flavor, which is so magical and I am still trying to fathom how, and are thick, with a gently crispy exterior (with oil). At first, a recipe that only makes two waffles definitely makes you greedy for more, but I found that I couldn’t even finish them because they were so hearty and filling (with ww flour). The only downside is that the waffle are a tad bit dense, but as a result they can stand up to substantial toppings. Quick, very easy, and something I’ll make for my family before they get up this weekend :0) they won’t even know it’s vegan ;0) thanks Katie! You’ve never failed me!

  45. Dawn says

    Hi Katie,
    Santa brought me a Belgian waffle maker for Christmas, and I was so thrilled to find your healthy waffle recipe(especially since I already loved your similar pancake recipe)! I have made them for my family 3 times, and we all love them! My one question for you is regarding crispness – do you have any suggestions for your recipe that increases the crispiness of the waffles?
    Thanks!
    Dawn

  46. Melissa says

    Hi! I just made the fat- free version of these waffles and they were AMAZING! Do you know how many calories would be in these as far as planning for the rest of the day? Thanks for this awesome recipe!

  47. JC says

    These waffles look amazing — which waffle iron do you use? I was thinking of buying one after I saw this recipe, but didn’t know which ones would create the same size & shape.

    Thanks!

  48. Kelly says

    These waffles do not taste like healthy alternatives, they taste like something I would make even if I didn’t know they were healthy. Like everything else I’ve made from her website, these were awesome and a decent portion size. You need to make these!

  49. Dana Smth says

    Hi. I was happy to find your recipe along with the nutritional facts. I recently decided to make my own waffles so i can control exactly what’s in them. My only question is how many waffles are in a serving? My daughter is diabetic so it is important to know how many carbohydrates she has for every meal.
    thanks.

  50. Sarah says

    I actually consumed four of these waffles today…! I made them first this morning and forgot the vanilla extract, so I decided to make them again with some changes. You mentioned gluten free recipe coming soon and I couldn’t find the updated version. Anyways I made this again using gluten free flour, applesauce, and I added the vanilla extract this time. They turned out really well! I decided to share this with you in case you were curious if this worked well without gluten! My friend is not gluten free so I’m finding her tons of recipes. Love your blogs!

  51. Houda says

    Hi Katie !
    First, I’d like to thank you for all those amazing recipes ! Everything you create is wonderful !
    I tried to make these waffles this morning by dividing the recipe into two to make it single serving but the batter seemed to thick, so I added more milk. And although I did grease the waffle iron very well, they still got stuck a little. Do you think I missed something ? 🙂

  52. Amy says

    Can’t believe how good these are for having no butter or eggs!
    I used all-purpose white flour, 1% dairy milk, maple syrup, and only applesauce, no oil.
    They are SO good. I was concerned that they would taste like apples because of all the applesauce (I don’t like apples) but they only have a slight hint of apple taste to them and I actually liked it!
    I will definitely make these again. The only thing I’d do different is adjust the liquids a little bit because the waffles are very soft and I prefer crispy.
    I made a double batch (although I only got 3 waffles) so I’ll be enjoying these again tomorrow!

  53. Kai Haywood says

    Hi I made these today for breakfast only I didn’t have any apple sauce, so I used stewed gooseberries instead….they turned out great and so much healthier for you than store bought as you know exactly what goes in the recipe. I’m going to try a batch next with a teaspoon of ground ginger instead of the vanilla extract and see how they turn out. Thank you so much for the recipe and the inspiration xx

  54. Denys says

    I replaced applesauce (didn’t have some at the time 🙂 ) with pumpkin puree (½ cup dehydrated + 2 cups hot water) and it made wonderful waffles.

  55. Cara says

    Thank you so much! My breakfasts have been kind of bland lately and this definitely is a big help to me 🙂 I am so glad to have found you!

  56. Sravscooking says

    I have made these waffles and they came out so perfect and very yummy. I have been following your blog for couple of years. Your recipes never disappoint. Thanks Katie 🙂

    • Unofficial CCK Helper says

      There’s no print button, but it’s still relatively easy to save and print Katie’s recipes. Highlight just the recipe itself, and right-click “Copy” (or “Command C” on a Mac); then open a new Word document and hit “Paste” (or “Command V”). You can name this document and save it in a CCK Recipe folder, and print it readily from there.

  57. Liz says

    This recipe is FANTASTIC! I got a new waffle iron recently, and made Alton Brown’s “basic waffle” recipe yesterday for some friends. It was pretty good, but I knew it wasn’t going to be my go to recipe, especially since I know CCK is so good at making recipes that are healthy and delicious 🙂 this recipe did not disappoint! In fact, my boyfriend and I both preferred these waffles to Alton’s! The applesauce we used gave it such a nice, sweet, cinnamony flavor. You would never know these were spelt, either. Will be coming back to these waffles again and again.

  58. Lisa says

    These waffles look yummy! Would the recipe work okay in a Belgian waffle iron? We’ve had trouble in the past using regular waffle recipes–stick badly and gooey in the middle.
    We do get frozen whole-wheat waffles. They make a great emergency meal with some turkey bacon. I just don’t consider them to be anything comparable to homemade waffles.

  59. Katie G says

    I just made this recipe, and the waffles were delicious!! It was my first-ever attempt at making waffles (I just bought my husband a waffle maker for Christmas), and we loved them! I used fresh-milled hard red flour, and it worked out great–hearty and filling! We also added cinnamon–yum! Thanks for the easy, healthy, and tasty recipe!!

  60. Kerstin says

    Katie, I am so glad to get your site and use your recipes , so I am the owner of a new waffle iron and like to make some, but I do not like them soft ( not a fan of american pancakes) , so would it be alright to use water for the milk to make these waffles more crunchy? I am referring to something like Belgian waffles. Please help me out. My hubby loves sweets, and we have been vegans for at least 15 years, so you can imagine that I always look for something delicious and you are it. Love you, Kerstin

  61. T says

    These waffles were very delicious. I used almond milk, xylitol instead of the stevia/liquid sweetener, and applesauce in place of the oil. The batter was initially too thick, but adding some water to it solved that problem. Skeptical family members claimed that these were the best waffles they have ever had. Thanks for the recipe!

  62. Arianna says

    I just made these waffles.. I sub some flour for some protein powder for an extra-protein breakfast and they turned out amazing!!! Thank you 🙂 🙂

  63. Danielle says

    Can you make the batter in advance and store it in the fridge or freezer for later use? Will the consistency hold up?

     5/5
     5/5
  64. Wendy says

    Hi Katie!! My kids and myself love, love these waffles but please help me. I have been doing these waffles since 10/2014 and usually I quadruple the recipe bc I have a belgian waffle machine (which is very big) and we are 4 people at my house. Almost as a rule they stick on my waffle machine. I have tried to add more oil, more applesauce, more milk, etc with no luck. I have also made the recipe exactly as you have it, with the same measurements and still sticks. I will appreciate some tips. My kids love these waffles and I would like to continue making them without the frustration:(

     4/5
     4/5
    • Unofficial CCK Helper says

      According to America’s Test Kitchen, many recipes can’t be doubled or increased in size just by multiplying all the ingredients. Maybe this is where yours are running into problems? I’ve never had a problem with the single version sticking. But you could always try using a little oil to grease the machine too, maybe? Also maybe it just isn’t suitable for a belgian waffle maker? I use a regular waffle iron, which I think is much less deep.

  65. Raji says

    I had to try my new waffle maker and made this one, it turned out perfect, so fluffy and nice. I had to replace half of apple sauce with whey since I ran out of them. I was wondering how it would be with the replacement, but it was a great surprise. Home made spelt waffle super healthy!!

  66. Helena says

    It’s 2017 and I stumbled upon this recipe while looking for healthy ways of preparing waffles. I have average experience in cooking/baking etc., but I tried to follow the recipe as carefully as possible without making any mistake in proportions or in the right order of doing things. Unfortunately, the waffles did not turn out crispy or fluffy at all, rather, their taste and structure resembled cardboard. I was shocked and wondered why this ended up in such a disaster (and such a waste of ingredients…). I concluded that it must have been the type of ingredients I used. I live in Europe and used only European products; I used homemade apple sauce but I am quite sure now that this is not the kind of apple sauce Katie meant in her recipe (because it can serve as substitute for oil, the apple sauce she had in mind must have been fluid or semi-fluid; mine was not). Also, the baking powder and baking soda differs per country here. It must have been different than the ones Katie uses and refers to in her recipes. The flour was also slightly different. The maple syrup here also has a different structure, it is barely fluid at all. In short, although I followed the recipe, as I believed, correctly, and every ingredient I used had the same name as the ones in the recipe, the ingredients were not the same at all, and the waffles turned out completely different and, unfortunately, quite horrible. If you live in Europe and are using American recipes, be very catreful and aware of the fact that the products are different, even if their names are the same. Make sure you are using the exact type of product that is mentioned in the recipe, otherwise you will waste your time and money (and precious ingredients others have laboured for). It would be very helpful also if Katie could specify what kind of apple sauce she has in mind… Every country can have a different understanding of apple sauce and what it is supposed to look like; it can lead to big mistakes.

  67. Amber Carlton says

    Just made these ! Hubby said “Delicious!” Great we are going to double next time! Thanks Katie!?

  68. Lori says

    I love your site and have tried so many of your recipes and they are amazing. The waffles are a breakfast changer for me. Thank you and please keep up the amazing work. I have not been full vegan for very long, only 6 months, but I feel amazing and am at the lightest and healthiest weight I have ever been in. My skin is clearer than ever and I will never return to eating any other way. I also have to as that you are beautiful and look healthy and for those that don’t think so they should stop visiting your site.

  69. Allyssa says

    My waffle maker makes thicker waffles than yours, so I doubled the recipe, it made 2 waffles, but they were mushy and not cooked, but almost burnt on the outside. The second waffle I lowered the temp to try and cook t longer and lower, but it turned out the same, only slightly better. So I guess this only works if you have the waffle maker that makes thin waffles. 🙁

  70. Wesley says

    Can you use ground oats or whole wheat flour instead of spelt? Would you have to adjust the amount of any of the other ingredients?

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