These healthy and hearty whole wheat waffles are perfect for a weeknight breakfast or for making ahead and freezing for busy weekday mornings.
In my ongoing quest to limit screen time around here, I handed down a pretty harsh ruling this week: No more cartoons in the morning during the school week. I figured the first morning might be rocky. So I made waffles. When I woke up my boys (bonus benefit of no a.m. screen time: they sleep in!), Sam grinned. “What is that delicious smell, Mommy?” They both ran downstairs and nobody mentioned Phineas or Ferb even once.
Seriously. This is what homemade waffles do to people. Especially little people.
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I like this waffle recipe because it’s hard not to feel a little bit virtuous while making it, what with all the yogurt and flaxseed and whole wheat flour. Yet everyone still loves them. You can refrigerate the leftovers (or freeze them flat in a large, zip-top bag) and pop them in the toaster to reheat . This recipe comes from my sister-in-law, who was baking with flaxseed long before it was cool. [Trick when serving a crowd: Place finished waffles in a single layer on a cooling rack set on a baking sheet and keep in a 200-degree oven. Your waffles will stay crispy and warm.]
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Yogurt & Flaxseed Waffles
- 2 tablespoons butter
- 1 cup milk
- 1 cup plain yogurt
- 4 eggs
- 1 tablespoon vanilla
- 6 tablespoons ground flaxseed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
Preheat waffle iron and spray with cooking spray.
Melt butter. Add milk, yogurt, eggs, vanilla, and flaxseed to the butter and stir.
Combine all dry ingredients and mix into wet ingredients.
Pour batter into waffle iron in batches, and cook until golden brown.