Whole Grain Waffles with Spiced Cane Syrup

Sunday waffles just got easier (and healthier) with this big batch mix. Store this pancake and waffle mix in an airtight container in the freezer for up to 6 months. Dip in when you're ready to fire up the griddle. Drizzle this goodness with spiced-just-right cane syrup. Brunch, anyone?

Ingredients for the Mix:

4 cups whole wheat flour

1 cup all-purpose flour

3 ½ cups old-fashioned oats, ground to a flour in a food processor

3 Tbl sugar

3 Tbl baking powder

1 Tbl Fleur de Sel

1 cup All Natural Avocado Oil

Directions for the Pancake Mix:

Combine all ingredients in a stand mixer. With the mixer running, drizzle in the Pure Avocado Oil. Store this mix in an airtight container in the refrigerator or freezer for up to 6 months.

To make the Waffles:

Combine 1 cup mix, 1 cup buttermilk and 1 egg. Heat a lightly-greased waffle iron to medium-high. Drop batter using a ¼ cup measure. Cook until golden brown--about 4 minutes. Repeat with remaining batter. Serve with Spiced Cane Syrup.

To make the Spiced Cane Syrup:

We used a lighter version of Cane Syrup from a local farm. Several Louisiana farmers are processing cane syrup that is light and color and taste—similar to maple syrup. Look for it at Farmer’s Markets and local grocery stores.

Combine 1 cup Cane Syrup with ½ tsp Vietnamese Cinnamon and 1/8 tsp Cardamom. Microwave for 30 seconds on high. Stir to combine. Serve with the Whole Grain Roasted Pecan Pancakes.

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