A Happy, Healthy Family

5.01.2016

Whole Wheat Blueberry Waffles



I adore waffles--the crispiness, the little wells for toppings--what's not to like? I've been making these waffles for years, and I love that they are healthy and freeze so well. Once you make a batch, just store them in the freezer and pop in the toaster for a quick breakfast!

The recipe uses healthy, plant-based fats, Greek yogurt, whole grains, and natural sweetener. These are so much healthier than the processed waffles you can buy at the supermarket and sure to please the entire family!



Whole Wheat Blueberry Waffles Print Friendly and PDF
Yield: Depends on the size of your waffle iron (this makes about six HUGE Belgian waffles on my iron).

Ingredients:

2 eggs, beaten
1 1/2 cups almond milk
1/4 cup olive oil
3/4 c fat-free plain Greek yogurt
1 t vanilla extract
1 T raw honey
1 1/4 c whole wheat flour
1/2 c ground flaxseed
1/4 c wheat germ
1/4 c rolled oats
4 t aluminum-free baking powder
1/4 t salt
1 t cinnamon
1/4 c chopped pecans (optional)
1 c frozen organic blueberries (or fruit of your choice)


Directions:

1. In large bowl, whisk together wet ingredients: eggs, almond milk, olive oil, yogurt, vanilla, and honey.
2. Add flour, flaxseed, wheat germ, oats, baking powder, salt, and cinnamon. Stir until just combined.
3. Gently fold in pecans and blueberries.
4. Preheat waffle iron and spray with olive oil or coconut oil cooking spray if needed. Cook waffles in batches (my iron takes about 7 minutes for 3/4 cup of batter).
5. Top with pure maple syrup, all-natural peanut butter, fresh fruit, or chopped nuts.
6. Store in freezer bag and reheat in toaster or oven (about 10 minutes on 350 degrees).

Source: Inspired by Allrecipes




Enjoy!

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