Morning Breakfast: Whole-Wheat Waffles with Vanilla and Yogurt
Breakfast can be a challenge for any parent, especially when your kids are heading back to school. You want them to have a healthy breakfast that will last them until lunch. Waffles can be a great make ahead option considering they freeze well and you can make a large batch in preparation for the week ahead. Prior to freezing I break up the waffles to smaller triangles so they are toddler/kid size and ready to be defrosted. To defrost, place in microwave for a 2-3 minutes, depending on how many you are defrosting.
Here is a great tip to making waffles, mix the ingredients in a blender, it saves time and is less messy. I’m all about saving time, especially in the morning. These whole-wheat waffles are made with greek yogurt instead of oil, which I love. This cuts down on fat and provides a moist waffle. Add this recipe to your weekly meal prep list and/or weekend breakfast line up!
Do you have a favorite waffle to make? Leave a comment below.
Recipe Adapted From: Tried and Tasty
- 2 Eggs
- 1 3/4 Cup - Milk
- 1/2 Cup - Plain Greek Yogurt
- 1 Tablespoon - Maple Syrup
- 2 Cups - Whole Wheat Flour
- 1 Tablespoon + 2 Teaspoons - Baking Powder
- 1/4 Teaspoon Salt
- Preheat waffle maker
- In a blender add all the ingredients and blend until smooth
- When waffle maker is pre-heated, spray with cooking spray and pour batter until waffle iron is 90% covered with batter
- Cook according to manufacturer's instructions
- Serve immediately and enjoy
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 7 year old and enjoying a good cup of coffee.