I have been working and perfecting my waffle recipe for what seems like forever now. Every time I think it’s perfect, I do something different and it totally changes it. But since National Waffle day was yesterday and tomorrow is Easter Sunday, I thought that I would share my recipe.
My son is a waffle and pancake connoisseur. He must have either one every day. So I have been working on making a healthier version of these two breakfasts delights since this started last year (pancakes coming soon.) My secret to the best homemade waffles, greek yogurt. It gives them a nice airy texture and allows me to use whole wheat, instead of white flour, and rolled oats. Yep, these puppies have everything. The best part is they are not dense, like some whole wheat versions. They are light and crispy.
Whitney’s Whole Wheat Greek Yogurt Waffles
2 Cups Whole Wheat Flour
1 Cup Rolled Oats
1 Tablespoon Baking Powder
2 Tablespoons Brown Sugar
1 Tablespoon Cinnamon
1 Cup Milk
1 Cup Greek Yogurt – I use Fage
2 Tablespoons Oil
1 Teaspoon Cinnamon (optional)
1/2 Teaspoon Vanilla (optional)
Combine the first 5 ingredients together and mix well. Then slowly add the milk, yogurt, eggs and oil to the mix. Then add the cinnamon and vanilla, which are optional but I feel that they give them a good flavor. Spoon 1/4 cup of mix into the waffle maker and cook accordingly. I always preheat my waffle maker prior to putting in the batter to help make them crispy and cook better.
I hope that you enjoy my recipe and let me know if you have any questions. Have a wonderful Easter Sunday!
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