Waffle Recipe

My daughter recently became obsessed with frozen waffles after visiting a grandparent’s house. As a nutritionist and semi-granola mom, I wanted to find a healthier option without harmful additives, especially texturizing agents that can have adverse health effects. At the same time, I believe balance matters, so I am completely fine with these foods once in a while. The issue was that my daughter wanted waffles every single morning for breakfast, which I didn’t feel good about – knowing what I know…

So I did a little recipe research, picked up a waffle iron from the thrift store, and found a homemade alternative that she absolutely loves and that I feel good serving daily. Bonus: each waffle even has a few grams of protein.
Here’s the recipe:

Ingredients

• 3 eggs
• 1/2 cup plain greek yogurt
• 1/4 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla
• 3/4 cup flour*
• 1/2 tsp baking powder
• 1 tsp cinnamon

Directions

1. Mix the wet ingredients with sugar; eggs, greek yogurt, melted butter (cooled), vanilla in a large bowl.
2. Mix flour, baking powder, cinnamon in a small bowl.
3. Fold dry ingredients into wet ingredients. Don’t overmix! Mix as little as possible for it to be mostly combined, there will still be some lumps and visible flour, this is ok, if it is overmixed, they will not be fluffy
4. Warm waffle iron and add approximately 1/4 cup for each waffle.
5. Cool on wire rack. Can be frozen once cooled.
6. This makes 8-9 small waffles (I am using the small, betty crocker waffle iron). Double or triple the batch to make more and freeze some for the week. Then they can be warmed in a toaster.

*Use almond flour, or gluten free flour for a gluten free waffle recipe.