Waffles can be a healthy breakfast… because I say so.
Sometimes I want the healthiest breakfast on earth, like a smoothie. I haven’t made many of those recently. 😉 Other times (usually on the weekends) I want… a less healthy breakfast. Meaning that the calories simply don’t matter and I enjoy something like an Egg in a Bread Sandwich. Then there are times when I want something that falls in between those extremes and that’s where these waffles come in.
My husband makes amazing French Toast, Waffles, and pancakes. Once upon a time ago, I told him that I make terrible pancakes so my determined boo tried to teach me his breakfast tricks. I think I made pancakes once after that, if that. I’m not even sure if I’ve ever tried to make french toast or waffles. (Okay, my husband just piped up to inform me that I have not.) I figure if he’s willing to cook and has already perfected the recipes then I will happily sit back and enjoy being waited on. 🙂
Back to these waffles… I was wandering around the grocery store and was about to grab a box of whole wheat frozen waffles and I got to thinking that might be silly. I asked my husband if he’d be willing to cook some whole wheat waffles instead. I wanted to freeze them just like the ones from the store so I could throw them in my lunch bag for work. He happily agreed. He made a batch a couple of Saturdays ago. While we enjoyed them, he thought the texture was off. Also, the tops of the waffles didn’t seem to cook as well as the bottoms. I held off posting the recipe because he felt that the recipe needed work. (Dave’s Bread Corner is an effort in perfection for him.)
Last Saturday, we had round two of whole wheat waffles and this time he adjusted the recipe a little. Ding, ding, ding, ding! Now the texture is spot on and both sides cooked evenly.
Whole wheat waffles are more hearty than the standard issue waffle, but that’s kind of a given considering that you using a whole grain flour.
I love adding cottage cheese and fresh fruit on top of them. I feel like these additions keep my breakfast on the healthy side while I indulge a bit on the carbs. My husband won’t touch cottage cheese with a ten foot pole. I’m sure he’s not alone so feel free to pour on the maple syrup and lather them up with lots of butter instead of the healthy stuff. I won’t tell anyone. 😉
Whole Wheat Waffles Recipe
(2 to 4 servings)
- 2 large eggs
- 1 and 3/4 cups milk (I used skim milk, but any kind will work.)
- 1/4 cup oil
- 1 tablespoon white sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 cups whole wheat flour (9.0 ounces)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat your waffle iron, and spray it with non-stick cooking spray. You only need to spray it one time for an entire batch of waffles. There is usually no need to spray it between every waffle.
- Crack the eggs into a large bowl.
- Add the milk, oil, sugar, cinnamon, and vanilla. (Don’t stir yet.)
- Add the flour, baking powder, and salt.
- Use a whisk to stir everything together just until the lumps are gone.
- Pour the batter into the hot waffle iron, and cook until golden brown.
- Remove from the waffle iron, top with anything you like on waffles, and enjoy.
Adapted from: 100 Days of Real Food
In the mood for some more nifty breakfasts from Dave’s Bread Corner?