Instructions

• In a large mixing bowl whisk together 1 1/2 cups Almond Breeze Unsweetened Original Almondmilk, 2 eggs, 4 tablespoons melted butter, 2 tablespoons honey or brown sugar, and 2 teaspoons vanilla extract until combined.
• Add 2 1/2 cups white whole wheat flour (or whole wheat pastry flour), 1/2 cup old fashioned oats, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. Stir gently until just combined — it’s OK if the batter is a little lumpy. Do not overmix.
• Allow the batter to rest 5–10 minutes while you preheat your waffle iron to the setting you normally use.
• Cook the waffles according to your waffle iron’s directions, using the appropriate amount of batter for your iron. Cook until the waffles are golden and crisp.
• To serve immediately: transfer waffles to plates and top with fresh fruit, maple syrup, and whipped cream.
• To freeze: transfer cooked waffles to wire racks and cool completely. Line a baking sheet with parchment paper and place a single layer of cooled waffles on it. Cover that layer with another sheet of parchment and add another single layer of waffles. Repeat into as many layers as you need, then freeze the baking sheet for 2 hours, or until the waffles are solid.
• After freezing, transfer the frozen waffles to a freezer-safe bag, remove excess air, seal, and return to the freezer.
• To reheat from frozen: place waffles directly in a toaster and toast until warmed through and crisp.