I don’t know about you, but my favorite kind of waffles are the sweet ones. Unfortunately, my favorite waffle house waffles are super bad for me… so, naturally, I came up with a healthy alternative. I’m confident that people who love dessert for breakfast are going to love these!
The sweetness from these waffles comes solely from maple syrup. I’m a big fan of maple syrup for many reasons.
1. It tastes better than sugar.
2. It has the most nutrients per serving than any other sweetener.
3. I can buy it local because of where I live.
The incredible combo of maple syrup and pecans is definitely up there with banana and peanut butter. It’s not as healthy, so I try not to go overboard with it, but a waffle or slice of banana bread now and then is just what a girl needs.
These amazing waffles are:
Warm & comforting
- 1¼ cup unsweetened almond milk
- 1 large egg, lightly beaten
- ¼ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 Tablespoons plain Greek yogurt
- 1½ cups whole wheat flour
- ½ cup rolled oats
- 1½ teaspoons baking powder
- 2 Tablespoons coconut oil, melted
- ½ cup pecans, toasted and chopped
- Preheat oven to 350 degrees F. and line a baking sheet or pan with parchment paper. Set aside.
- Preheat waffle iron.
- In a large mixing bowl, whisk almond milk and egg together.
- Add maple syrup, vanilla and Greek yogurt. Stir to combine.
- Stir in flour.
- Stir in oats and baking powder.
- In a small heat-safe bowl, melt coconut oil in microwave or pre-heated oven.
- Pour oil into batter and stir to combined.
- Place pecans on baking sheet and toast for 5 minutes, or until fragrant.
- Let cool for 2-3 minutes, then chop. (Don't chop into too small pieces.)
- Stir pecans into batter.
- Grease waffle iron with olive oil or coconut oil.
- Scoop heaping ½ cup batter into center of waffle iron and cook according to your waffle iron's instructions.
- Continue with remaining batter.
- Serve warm with maple syrup, banana slices or fresh berries.