I thought that I would post this great recipe for healthy waffles, just in time for your Saturday morning breakfast! We actually tried this recipe on a weeknight and called it a “silly dinner,” which basically means that we have breakfast for dinner on the nights when I have run out of ideas, or when I don’t feel like fighting with the kids about what is being served for dinner that night 🙂
In any case, here is the recipe, adapted from a recipe at www.eatingwell.com (Whole Grain Waffles with Cherry Sauce). I skipped the cherry sauce because I knew that my young children would not appreciate it, and opted for maple syrup instead. Enjoy!
- 2 cups white whole-wheat flour (I used 1 c. whole wheat and 1 c. all-purpose flour)
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup packed light brown sugar
- 2 cups low-fat or nonfat buttermilk (I didn’t have buttermilk on hand, so I used 2 t. lemon juice and added milk to fill 2 cups, then let it sit for 5 minutes – last time I tried this I used 2 T. lemon juice for 2 cups, and the pancakes tasted lemony)
- 1 tablespoon extra-virgin olive oil or canola oil (I used canola)
- 2 teaspoons vanilla extract
Whisk dry ingredients in one bowl, and mix wet ingredients in another. Add wet to dry, mix until moistened, and let sit for a couple of minutes. Now you’re ready to make the waffles – yum! We’re having the rest of ours in the toaster for breakfast this morning, because the batch made so many!
Note: I kept the waffles in a 200 degree oven while the rest were cooking, and this kept them warm without drying them out.