I am excited for today’s recipe. This is the first time I have ever made waffles. I tried it once on my old waffle maker and it didn’t work out at all. It was a mess!! So now I thought I would re-try and make waffles again and let me tell you, they turned out perfect! They are fat, crispy and ohhhh so perfect!
This is a healthy Whole Wheat Waffle topped with warmed blueberries. Oh baby! A perfectly filling breakfast. Really, one waffle filled me up for hours and my Husband ate two and he was stuffed! I think I am in love with my new waffle maker. I made the waffles a little light, but next time I may go a pinch darker, but all in all it turned out perfect.
I got this recipe from King Arthur Flour. I did make some adaptions to make it dairy free, but as always I did add substitutes for my dairy friends. One thing I have been having an issue with being dairy free is fat and carbs. I usually use fat-free milk in recipes like this, but in this recipe I used unsweetened coconut milk. So I am still working on fat-free recipes. Any suggestions on a non-dairy fat-free milk, I would love that! Is there such a thing?
For the topping I went simple and heated up some frozen blueberries in the microwave. I added a little bit of stevia to sweetened them up. It’s a perfect and simple topping for waffles or pancakes. Plus it goes so good with maple syrup. If you’re not a blueberry fan, strawberries, blackberries, cherries and raspberries would work in the same concept as the blueberries. In the picture I topped it with whip cream. That was for my Husband! I ate the waffle in the middle so I didn’t have whip cream. 🙁 But either way I didn’t miss it in this recipe!! 🙂
This was the second half to my Husbands birthday breakfast. I served it with Thursday’s Candied Bacon. Oh I am still thinking of that bacon. With the addition of maple syrup on the waffles and dribbled down onto the bacon, oh man so darn good! This was one heck of a good breakfast!!! We should have a birthday celebration every weekend!
- 1½ cups White Whole Wheat Flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. stevia or 2 tsp. sugar
- 1 large egg
- 1 cup unsweetened coconut milk or milk
- ½ cup unsweetened soy milk
- ⅓ cup melted butter (I used Earth Balance) or vegetable oil
- For topping:
- 1 cup blueberries, frozen
- ½ tsp. stevia
- Preheat your waffle iron
- In a bowl add flour, baking powder, salt, and sugar; whisk until combined.
- In a separate bowl, whisk together the egg, coconut milk, and butter.
- Mix the egg mixture into the flour mixture; stirring just until combined. The batter will be a bit lumpy.
- Cook the waffles as directed in the instructions that came with your waffle iron.
- Meanwhile, in a microwave safe bowl, add blueberries and sprinkle with stevia. Heat up for about 1 minute. Lightly smash with a fork. Return to microwave and heat for about 20 seconds or until nice and warm. Serve over waffles
- Recipe slightly adapted from King Arthur
- Serving Size: 4 deep dish Belgium size waffles
Note: If you use non-fat milk, you will have barley any fat in this recipe and higher protein. Calories will roughly be the same.
Now that I know how to make waffles, I can’t wait to try out other recipes. You know how I like to get all crazy with pancakes, so now it will be waffles. ha ha I can’t wait!! My goal is to be able to make a less calorie, higher protein waffle. I’ll get there! I’m still practicing on dairy free living.
I can’t believe it is already November! Can you believe Christmas is next month? Are you ready for this? I’m not! Though I am looking forward to Thanksgiving this year? Not sure why, since it’s normally just my Husband and I, and I end up cooking a crazy big meal. But that means lots of fun leftovers!
Have a super fabulous day!!