Wholemeal spelt waffles with spiced honey

Auckland had the faintest whiff of Autumn this week. The temperature cooled for a couple of days and it wasn’t so humid. So for breakfast, I felt like something a little more suited to the weather. I haven’t eaten many waffles before, although my mother often says I waffle too much, but a friend recently lent me her waffle maker and I was hooked. The recipes that come with the waffle maker are great (I bought this one) but I decided to amp up the nutritional value a little. Enter the wholemeal spelt flour (I also had half a bag of leftover spelt from when I made the pastry for this.) As it’s high in protein it makes an excellent breakfast waffle. I made a really simple spiced honey to go with these – the cinnamon and cloves give it a subtle flavour, and the orange peel is a nice little bonus.

Served with Raglan coconut yoghurt and fruit, it’s the perfect start to the day.

(I will admit that whilst making these, I might have said ‘and in the morning, I’m making waffles!’ à la Donkey from Shrek. I might have said that a lot.)

For the waffles


350g wholemeal spelt flour
2½ teaspoons baking powder
3 tablespoons sugar
3 large eggs, separated (I used size 7)
340ml milk
130g butter, melted
splash of vanilla extract


In a large bowl, combine the flour, baking powder and 2 tablespoons of the sugar and whisk together. Set aside.
In a small bowl or jug, whisk together the egg yolks, milk, melted butter and vanilla.
Add this to the dry ingredients and whisk until smooth.
In a clean bowl, whisk the egg whites until soft peaks form.
Sprinkle over the remaining tablespoon of sugar and continue whisking until stiff peaks form.
Stir ¼ of the egg whites into the batter, then gently fold in the remaining egg whites.
Cook according to the directions on your waffle maker.

For the spiced honey


1c honey
1 cinnamon stick
5 cloves
2-3 strips of orange peel


Place all of the ingredients in a small saucepan and heat gently. Do not boil.
Remove from the heat and allow the flavours to steep overnight before removing the cinnamon, cloves and peel. Store in a sterilised jar.

I served my waffles with a big dollop of Raglan coconut yoghurt, banana, blueberries and a big drizzle of spiced honey. Delish!

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