An easy and quick recipe. It is my go to when I need a fast wholesome breakfast or snacks for a trip. Keep it in the fridge for up to 4 days, just heat in the toaster when needed.
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
1 cup of milk of your choice
1 tbsp of melted and cooled coconut oil
½ tbsp of sugar
¼ tsp of ground fennel seeds
½ cup of corn flour
½ cup of whole wheat flour
2 tsp of baking powder
In a medium bowl whisk together the milk and the corn flour. Let it sit for 5 minutes. Meanwhile, heat your waffle maker. Add the egg, oil, sugar and fennel seeds to the milk and corn mixture and whisk until well combined. Add the whole wheat flour and the baking powder and continue whisking until a smooth batter is formed.
Lightly grease the iron and ladle on enough batter to fill the waffle pattern once closed. Cook until a golden brown waffle is obtained. Repeat until all the batter has been used. Enjoy!