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Leggo my Eggo! Remember those commercials of two kids fighting over that last waffle just as it popped out of a toaster? I know how those kids felt because I grew up loving boxed frozen waffles, too. But I also adored the fresh taste of right-out-of-the-waffle-iron waffles.

As a busy mom, I’m often tempted in the frozen food section as I pass the perfectly arranged boxes with pictures of golden-brown waffles piled high under amber syrup and perfect pats of butter, but when I think about the ingredients most boxed frozen waffles are made with AND the cost of them (6 waffles for $4!), it doesn’t seem worth it to me at all. Not when I can easily make my own healthy, delicious waffles at home for less money than the store brands (try 10 for under $2!) and not forego the convenience of frozen waffles.

My solution is to make a single or even double batch of homemade waffles and freeze what we don’t eat for breakfast. Then, no matter how much of a rush we’re ever in in the morning, I’m always prepared for my kids last minute request for waffles and this couldn’t be more nutritious, so I know their bellies are filled with truly wholesome stuff and no one has to fight for the last one since I always have them on hand!

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Whole Wheat Waffles

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes

Ingredients  

  • 1 1/2 Cups whole wheat flour
  • 2 Tsp baking powder
  • 1/2 Tsp kosher salt
  • 1 Cup milk
  • 1/2 Cup plain greek yogurt
  • 1 large egg
  • 1/3 Cup vegetable or canola oil
  • 2 Tbsp honey or agave
  • 1 Tsp vanilla extract

Instructions 

  • Preheat waffle iron.
  • Sift the first 3 ingredients into a bowl.
  • In a separate bowl, whisk the remaining wet ingredients.
  • Slowly add the dry ingredients to the wet ingredients and whisk until combined. Do not over mix.
  • Pour 1/2 cup of batter into a greased waffle iron and cook about 3-4 minutes or according to manufacturer’s directions.
  • Serve with desired accompaniments.
  • *To freeze: Allow to cool, place in a Ziploc bag, label and freeze. When ready to eat, place in toaster oven until heated through or in the oven at 300 degrees and heat for 10 minutes or until heated through.

Nutrition

Sodium: 240mg | Sugar: 6g | Fiber: 2g | Cholesterol: 5mg | Calories: 160kcal | Fat: 8g | Protein: 4g | Carbohydrates: 19g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I used unsweetened vanilla almond milk and this was really, really, really, really, really, really, really GOOD!!! I double batched it and through them in the freezer for the kids all week. 🙂

  2. […] be stingy with the garlic though!) Tuesday ~ Chicken Caesar Pitas Wednesday ~ Brinner!  ~ Whole Wheat Waffles from Weelicious (not at all like the kind of waffles we are accustomed to because of the “wheaty” […]

  3. […] love. Still, it was the only Bisquick mix that didn’t contain trans fats. Then I found this recipe for wheat waffles on Weelicious and we’ve been using it lately. I make a batch and freeze whatever we don’t eat that […]

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