Another great whole-grain waffle recipe, and they’re easy to make gluten-free. I am completely obsessed with rhubarb and this recipe is a great excuse to eat a lot of the tasty Strawberry-Rhubarb compote. Filling and great for breakfast, lunch or dinner.
Whole-Grain Waffles with Greek Yogurt and Strawberry-Rhubarb Compote
(Adapted from Power Waffles with Yogurt, Bananas and Almonds)
1½ cups buckwheat flour (or sub other whole grain flour)
1 cup rolled oats
1 cup all-purpose flour (can sub GF flour or whole wheat pastry flour)
2 tsp cinnamon
2 tablespoons honey
2 ½ cups whole milk (can sub non-dairy milk)
1 tsp dry yeast (regular or quick-rise is fine)
2 tsp baking powder
¼ tsp salt
4 eggs, eggs and yolks separated
¼ cup melted and cooled butter or sub high-heat vegetable oil (canola or grapeseed)
2 cups plain Greek yogurt (I prefer whole-fat)
1 recipe Strawberry Rhubarb compote, recipe below
- The night before making waffles, whisk together the flours, oats and cinnamon in a large bowl. Heat the milk to luke-warm (105-110 degrees) – it should not be hot – and stir in the honey until it dissolves. Add the yeast and let it sit for about 5 minutes – the yeast should “bloom” by becoming puffy. After 5 minutes mix the milk mixture into the flours and let them sit overnight in the fridge.
- Day-of: Pre-heat the waffle maker and start preparing the Strawberry-Rhubarb compote if you haven’t already.
- Make the waffles: Stir together melted butter, egg yolks, and baking powder. Stir the egg yolk mixture into the rest of the batter. Then beat the egg whites until they’re bright white, light and fluffy (3-5 minutes). Ripples should form on the top [...]