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
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