Who doesn’t love waffles? As we work towards cleaning up our diet this month, I wanted to find a waffle recipe that would be healthier, and freeze well. My kids love to pop waffles in the toaster for an easy weekend breakfast, or even an after school snack.
The perfect waffle for me is light and airy on the inside, while crispy on the outside. After experimenting with several versions of this recipe, think I nailed it. You can adjust this easily to you own dietary needs as well! I have made these with both a regular milk, almond milk, and coconut milk.
Adding the protein powder helps slow the digestion of these waffles.
Also, you can use whatever protein powder you prefer. Our family uses a lower carb, cleaner shake called Qwest Protein. This protein shake is gluten and soy free, and has no added sugar. I put the vanilla in our pancake and waffle mixes. Adding this helps to keep you full longer, as protein takes longer to digest. You can use whatever kind of powder your family prefers though.
Personally I love to make a triple or even quadruple batch of batter. Then I freeze the waffles in gallon storage bags. The waffles are so easily reheated in the toaster. The insides stay light, while the outside crisps right back up. This is the waffle maker that I have an absolutely love. It heats evenly, and is easy to clean. The waffles fit perfect in a regular toaster thanks to the rectangle shape, too.
The recipe below is for my dairy free version of these waffles. To make them with dairy, just swap the coconut oil for butter and use regular milk. Try them with fresh fruit or real maple syrup for a breakfast that will keep you full all morning. I hope you’ll let me know how you like them if you do decide to try them.
- 1 1/2 cups Whole Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Sea Salt
- 1 tbsp Pure Maple Syrup
- 2 Large Eggs
- 1 3/4 cups Unsweetened Vanilla Almond Milk
- 1/4 cup Coconut Oil (melted)
- In a medium bowl, mix all of the dry ingredients together well.
- Place the wet ingredients in stand mixer bowl, or large mixing bowl. Add in the dry ingredients in small batches mixing well. This is a fairly liquid batter, so it will be messy mixing it. Use a hand whisk, or whisk attachment on your stand mixer.
- Preheat waffle iron. Once ready, scoop the mix onto your waffle iron. Each waffle iron accepts a different amount of batter, so please check your manual to see how much to use.
- Once the steam stops, check the waffles. They should be a beautiful golden brown and crisp to the touch. Eat and enjoy!
- To freeze:
- Let cool completely, and store in air tight container for up to 6 months in freezer. Though, they will be eaten long before then 🙂