Healthy Whole Wheat Waffles
Double, triple, quadruple this recipe. Waffles warm great in the low setting on the toaster or a few seconds in the microwave. They also freeze very well! I make a ton and freeze them for weekday lunches (assuming everyone doesn't eat them all first!)
Servings: 4 servings
Ingredients
Whole Wheat Waffles
- 2 cup white whole wheat flour
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 3 eggs, lightly beaten
- 1/2 cup Greek Yogurt, Plain
- 1 1/2 cup milk
- 1 tbsp vanilla extract
- 4 tbsp butter, melted
Maple Waffle Syrup
- 3 tbsp butter, melted
- 1/2 cup 100% pure maple syrup
Instructions
- In a large mixing bowl, combine white whole wheat flour, coconut sugar, baking powder, and salt. Whisk until well combined. In a second mixing bowl, combine eggs, plain Greek yogurt, milk, vanilla extract and melted butter. Whisk until uniform. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
- Pour waffle batter into your waffle iron based on your waffle iron's recommendations. We have used this recipe in our Belgian waffle maker and our regular waffle maker and it works beautifully in both.
- For the Maple Waffle Syrup, melt butter in a small sauce pan. Add syrup and whisk until combined and syrup is warm. Pour into a serving dish. You may need to rewhisk if the syrup sits for a while. DELICIOUS!!!
- Stack cooked waffles, pour over the Maple Waffle Syrup. Be happy!