Whole-Grain Waffles with Sliced Strawberries and Yogurt
This recipe uses only a handful of baking ingredients and is sure to become your back-pocket breakfast (and not just on weekends). The batter whisks up so light, it's hard to believe the waffles (or pancakes) are fully whole wheat.
- Servings: 4
Photography: Johnny Miller
Source: Whole Living, June 2012
- 1 1/2 cups whole-wheat flour (not stone-ground)
- 2 tablespoons toasted wheat germ
- 2 tablespoons cane sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups reduced-fat milk
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- Vegetable cooking spray
- 1 pint strawberries, hulled and sliced
- 1 cup low-fat plain Greek yogurt
- Maple syrup, for drizzling
Preheat waffle iron. In a large bowl, whisk together flour, wheat germ, sugar, baking powder, and salt. In another bowl, whisk together milk, oil, egg, and vanilla.
Stir egg mixture into flour mixture and mix until just combined.
Coat waffle iron with cooking spray. For deep, Belgian-style waffles, fill each cavity with 1/2 cup batter and cook until golden brown, 7 to 8 minutes (or according to manufacturer's instructions).
Serve with strawberries, a dollop of yogurt, and a drizzle of syrup.
No waffle maker? No problem. This foolproof whole-grain waffle recipe also makes killer pancakes.