Happy National Waffle Week! Sept 6-Sept 12

I made these yesterday (I doubled the recipe) and froze the leftovers-Who needs Kashi?!! I also added about 1/3 of cup of ground flax seed.

Money Saving Mom's Favorite Whole-Wheat Waffles
(Makes approximately 6-8 waffles. I usually triple or quadruple this recipe and it will make enough to last for at least 4-6 breakfasts for us.)

1 3/4 cup whole wheat flour
2 Tablespoons sugar
1 Tablespoon baking powder
2 eggs
1 3/4 cup milk (I usually use half milk, half water--unless I have a lot of excess milk to use up!)

1/2 cup oil or melted butter (I usually use half oil, half applesauce. You can use all applesauce, but we don't think they turn out quite as well that way. I've also substituted other pureed fruits and veggies and those work as well. So long as you do half oil/half puree, it doesn't make much difference.)
1 teaspoon vanilla (optional)
Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another. Add egg mixture to dry ingredients and stir just until moistened. Pour batter onto lightly-oiled waffle iron and bake until done.
To freeze, I normally just let them cool and then stick 5-6 in each freezer bag. To thaw, just pull them straight out of the freezer and heat in the microwave, in a toaster oven, or in the oven.