whole wheat & oat waffles

whole wheat & oat waffles

We definitely prefer a protein-based breakfast.  It just feels like it sticks with you longer than carbohydrates.  But every once in a while, it’s fun to have waffles or pancakes.  While a bit healthier, this is actually our “go-to” waffle recipe because it’s so good!  The oats in the batter give it a nice texture.  And the whole milk yogurt is an added burst of protein.  If you’re a waffle maker, give it a try, I think you’ll like it!

Whole Wheat & Oat Waffles
Yield: 3 servings

Whole Wheat & Oat Waffles

While healthier, this is a very good waffle recipe! Double the recipe and freeze the extras for a quick toaster oven breakfast during the week.

Ingredients

  • 2 cups (250 g) whole wheat flour
  • 1 cup, plus 4 TBSP (120 g) old-fashioned oats
  • 1 cup, plus 4 TBSP (120 g) old-fashioned oats
  • 2 TSP baking powder
  • 2 TSP baking powder
  • 1 TSP baking soda
  • 1 TSP baking soda
  • 2 TSP salt
  • 2 TSP salt
  • 3 cups whole milk yogurt
  • 3 cups whole milk yogurt
  • 8 TBSP (1 cube) butter, melted
  • 8 TBSP (1 cube) butter, melted
  • 2 eggs
  • 2 eggs

Instructions

Preheat your waffle iron.

Whisk flour, oats, baking powder, baking soda, and salt in a mixing bowl. Melt butter. Make a well in the center of the dry ingredients and add the yogurt. Next add the melted butter and then the egg. Mix the wet ingredients well with a fork, slowly incorporating more of the dry ingredients. Mix just until there's no dry ingredients that aren't incorporated. You don't want to over mix.

Using your waffle iron, add a heaping 1/2 cup of the batter and cook until golden brown. Serve with real maple syrup and butter.

Notes

Inspired by: Bon Appetit