It doesn’t get better than whole wheat waffles. You have freedom to add any crazy toppings you want.
When I had waffles as a kid, I would always coat them with butter. Of course, that’s not my kind of thing anymore. I’m more of a maple syrup of peanut butter girl now.
I could write a whole book full of healthy waffle topping ideas. Here are a few that come to mind:
Coconut whipped cream
Melted dark chocolate
baked apple slices
These awesome waffles are:
Anything but boring
Warm & comforting
- 2 large eggs, lightly beaten
- 1¾ cups unsweetened almond milk
- 1½ teaspoon vanilla extract
- ¼ cup plain Greek yogurt
- 2 Tablespoons pure maple syrup
- 1¾ cup whole wheat flour
- 3 Tablespoons coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- optional toppings: berries, coconut whipped cream, melted dark chocolate, toasted coconut, banana slices, peanut butter
- Preheat oven to 200 degrees F. and line a baking sheet with parchment paper. Set aside. (If you want to serve all waffles at the same time)
- Preheat your waffle iron.
- In a large mixing bowl, lightly beat eggs.
- Add almond milk, vanilla, Greek yogurt and maple syrup to bowl and stir to combine.
- Stir in whole wheat flour.
- Stir in coconut sugar, baking powder, baking soda and salt.
- Spray top and bottom of waffle iron with olive oil or non-stick spray.
- Scoop heaping ½ cup-2/3 cup batter into waffle iron. Close top and cook according to your waffle iron's instructions.
- To keep warm, as waffles are done, place on lined baking sheet in the oven.
- Serve warm with maple syrup, berries and any additional toppings.