Waffles just got back on my recipe list!! Most of the time, waffles are made from the exact same ingredients as pancakes, just with more butter, which means they are a no go. Well, I found a waffle recipe that will blow your mind because it still has the crunch we know and love, and it is WAY better for you than what you’re probably used to. Say hello to whole wheat waffles!
Now, instead of pouring a helping of maple syrup on top of your waffle, sweeten it with some fresh fruit instead! Maybe even try some peanut butter or Greek yogurt. Another trick is to make a simple fruit sauce by heating berries in a pan coated with nonstick spray for 2–3 minutes.
If your kids are big Eggo fans, these will be the perfect replacement. For freezing these babies, just arrange the waffles in a single layer on abaking sheet lined with parchment paper (once they’ve cooled). Freeze them for two hours and transfer them to a freezer-safe bag.
Then treat them the same as your classic Eggo. Pop one or two in the toaster until they are the right amount of crisp!
Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 10 servings, 1 waffle each
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 Tbsp. baking powder
• ¼ cup ground flax seed
• ½ tsp. sea salt (or Himalayan salt)
• 4 large eggs, lightly beaten
• 2¾ cups unsweetened almond milk (or low-fat (1%) milk)
• ¼ cup pure maple syrup
• 2 Tbsp. sunflower oil
• Nonstick cooking spray
1. Combine flours, baking powder, flax seed, and salt in a medium bowl; mix well. Set aside.
2. Combine eggs, almond milk, maple syrup, and oil in a large bowl; mix well. Add flour mixture. Mix until blended.
3. Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray. Cook waffles until golden brown and crisp.
4. One serving equals one waffle; leftover waffles can be wrapped up and frozen.
Recipe from the Team Beachbody Blog.