My husband, Bob, worked for a while on this recipe, adjusting the baking powder to compensate for the lack of gluten in whole wheat flour, adding gluten, not adding gluten, adjusting the liquids. Here's his final recipe, tested, refined, and ready for breakfast.

Whole Wheat Waffles

Heat a waffle iron

1 and1/2 cups of whole wheat flour
3 and1/2 tsp baking powder
2 tsp sugar
1 c milk
2 eggs, beaten
3 T salad oil or melted butter

1. Mix the flour, baking powder and sugar together.
2. Add the oil, eggs, and milk. Beat briskly. Batter will be a little lumpy.
3. Do not grease the waffle iron. Pour 1/2 c of batter in the center of the iron and close lid.
4. When the waffle stops steaming, it is done. Open the iron and remove the waffle with a fork.

Note: The first waffle tends to stick. Leave it a few seconds longer in the iron and it will come out more easily. The rest of the waffles should come out fine.

Serve with butter, syrup, jam, chopped nuts, fresh berries.