Therapeutic Whole-Wheat Waffles

by sassandbite


Last week I had one of those days. Maybe it was because it was the day after my birthday, or because I didn’t get enough sleep and woke up in the middle of a REM cycle, or because technology decided to fuck me even more than it usually does, right when I needed it, or perhaps because searching for a Big Girl job in the Real World is way harder and more frustrating than my “it’s-all-good” outlook had prepared me for. Probably all of the above. Every little thing was just going wrong and I just wanted to crawl back into bed, but I dutifully behaved like a responsible adult (kind of) and at least tried to do the things I needed to do — but alas, the universe did not reward this burst of maturity. Which maybe explains why I don’t do it more often. Anyway, my mood just got progressively worse.

And then I just had this really strong feeling that I needed to make waffles.


I just knew it’s what was meant to happen. Why waffles, I have no idea. I don’t question these things. The universe gave me a sign and I ran with it.

I went on a mish to retrieve my waffle iron from a friend, had an unfortunate incident with a stair in which I nearly killed myself and another friend, consulted Joy the Baker, and was soon making some therapeutic whole wheat waffles.


I didn’t even want to eat them, necessarily. I mean, I did, and it was rad, but I just needed to get my hands dirty making them. They soothed my soul. And I think my roommates’ souls as well — it was that kind of day for everyone. I mean, no one else burst into tears on the phone with their mom, as far as I know, buuuut whatever. I really wanted to eat the waffles with sliced peaches, but I didn’t have any, although I did have mango and it was fantastic.

I adapted Joy’s recipe just slightly, substituting almond milk for regular and only using 1 1/2 cups, as in the original; I also didn’t have any millet or sunflower seeds and I wasn’t willing to sacrifice the rest of my chia seeds for this endeavor, so I just omitted those extras, but if you’ve got them or something similar, throw ’em in if that’s your thing. I made them again with regular milk and more of it (as in the version below), and they came out much softer — I would recommend using more milk to thin the batter.

Whole Grain Waffles

Adapted slightly from Joy the Baker; makes 6 waffles

1 3/4 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons granulated sugar

1 large egg

1 1/2 cups lukewarm milk (or milk substitute)

5 tablespoons unsalted butter, melted (Joy recommends it be cooled but mine wasn’t and it was fine)

1 teaspoon pure vanilla extract (I added an extra splash)

In a medium bowl, mix together flour, sugar, salt, and baking powder. In a smaller bowl, whisk together the egg, milk, butter, and vanilla.

Add the wet ingredients to the dry all at once and stir until combined, getting the lumps out. If you’re adding other things, now would be the time to do it. Let the batter rest for 10 minutes as you preheat the waffle iron. Cook according to your waffle iron’s instructions, which in my case means they were lost long before you got your hands on it and you just have to keep an eye on it.

Serve with sliced fruit, peanut butter, jelly, honey, powdered sugar, syrup, chocolate, whipped cream — whatever your little heart tells you. Buen provecho!