Quick and Easy Waffles

I was at the store the other day and saw a box of whole grain waffles in the freezer section for just under $5, get this, sporting only 6 waffles! At almost a dollar per waffle, I’d be broke by the end of the month (and I only have 2 kids!). Now I haven’t done the math, but even buying organic flour, eggs, butter, and maple syrup, I figure my quick and easy waffles are more economical by a landslide. Plus, I get to be in charge of the ingredients. The only kind of sneaking going on, is the healthy kind (no GMO’s, preservatives, etc).

Do you favor pancakes or waffles? I’ll give you 3 reasons why I prefer my quick and easy waffles over pancakes:

#1 Waffles present a fabulous opportunity to sneak all sorts of healthy foods into your children’s breakfast.

#2 They freeze well, and can be popped in a toaster for a quick and healthy breakfast or after-school snack.

#3 It’s hard to mess them up. I can easily adjust them to be gluten and dairy free (which is what we’ve had to do lately), and quite frankly, whether I use buttermilk or almond milk, it’s really hard to tell the difference.

These waffles are a favorite at my house. Topped with homemade coconut butter, almond butter, sunbutter, or cashew butter, my Quick and Easy Waffles will see you through until lunch!

Quick and Easy Waffles

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Wholesome and healthy, yet light and delicious.

Serves: 8

Ingredients

  1. 2 c. whole wheat pastry flour or gluten free flour mix

  2. 2 tsp. baking powder

  3. ½ tsp. table salt

  4. 2 eggs

  5. 2 Tbs. organic sugar (coconut sugar, rapadura, or sucanut can also be used)

  6. ⅓ cup butter or coconut oil, melted

  7. 2 c. milk or unsweetened almond milk

Instructions

  1. Preheat a waffle iron.

  2. In a small mixing bowl, whisk together the dry ingredients.

  3. In a medium mixing bowl, whisk the egg with the sugar and, still whisking, stream in melted butter or oil.

  4. Whisk in the milk then add in the flour mixture a little at a time, stirring just enough to bring the ingredients together. Do not over-mix or the cakes will be tough.

  5. Spray waffle iron lightly with coconut oil spray.

  6. Spoon the batter onto the hot iron and when the waffles are puffed and golden brown, after about 5 minutes, remove from iron.

  7. Serve at once or cool on wire rack and freeze.

Notes

Variations for when you’re feeling brave! Substitute ¼ of wheat germ for ¼ of the flour Substitute ½ c. pumpkin puree, shredded zucchini, carrots or apples for ½ cup of milk. Add frozen blueberries or raspberries to waffles after you’ve put the batter on the waffle iron. For a REAL treat, top with fresh whipped raw cream and strawberries. No need to add any sweetener, cream is sweet enough on it's own!

Nutrition Information

Calories: 2028 Fat: 83g Saturated fat: 48g Unsaturated fat: 28g Trans fat: 3g Carbohydrates: 268g Sugar: 51g Sodium: 1573mg Fiber: 5g Protein: 52g Cholesterol: 574mg

3.4.3177

#healthybreakfast #kidapproved #vegetarian #waffles

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