Here’s a recipe for waffles that I made – 100% whole grain and you’d probably never know because they’re nice and light. I made them for lunch over the weekend and they were fantastic served with some fruit, maple syrup, and chicken breakfast sausage. Honestly I was inspired to make waffles because I wanted to have some leftovers that I could simply grab from the fridge and throw in the toaster for weekday mornings – and that’s definitely do-able with these. They’re quite tasty all on their own.
1 1/4 cups whole wheat or whole spelt flour (or gluten-free baking mix if needed)
1/2 cup rolled oats (not instant)
1/2 tsp salt
2 tsp baking powder
2 eggs, separated
8 ounces yogurt
3/4 cup milk, rice milk, soy milk, or whatever you like (I use rice milk)
2 Tbl honey
4 Tbl butter, or butter substitute, melted and cooled
1) Combine the yogurt, milk, egg yolks, butter, and honey, and beat to combine. Add the oats and let them soak while you prepare the rest of the ingredients.
2) Turn on your waffle maker and make sure that it’s well-seasoned. If not, rub some high-temp oil on it, such as canola oil with a pastry or silicone brush
3) Combine the dry ingredients – flour, salt, baking powder and stir to combine
4) Beat the egg whites until fluffy with and electric mixer
5) Combine the liquid and dry ingredients and stir to combine
6) Fold the egg white gently into the batter
7) Follow your waffle maker’s instructions to perfect waffles!
This will make about 4 servings. I definitely recommend making more if you think you’d like them during the week. They’ll store great in the fridge and are a fun addition to your morning breakfast routine. Happy eating!