This is another Everyday Food recipe, that gives waffles a healthy twist. They are great for the kids, and it is one of my Grandma’s favourites too. I follow the groundwork for the original recipe, I have just adjusted using Splenda (for my grandmother), and have a few product suggestions. They are really delicious! Like my pancakes I also tend to make a full batch, place in freezer bags and then freeze the waffles for easy breakfast anytime . . . all you have to do is re-heat them in the toaster or toaster oven until warm and crisp!
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup old fashioned rolled oats
- 3/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup light brown sugar OR 2 tablespoons Brown Sugar Blend Splenda (I choose to use Splenda)
- 3 tablespoons melted butter OR margarine (I use Lactancia Healthy Attitude Omega 3 Margarine)
- 3 large eggs
- 1 1/2 cups plain, low-fat yogurt (my favourite is Astro Biobest Plain Probiotic Yogurt)
- In a large bowl combine the flours, oats, salt, baking powder, and baking soda, and stir with a whisk.
- In another bowl, combine brown sugar, melted butter/margarine, eggs, and yogurt, and stir well with a whisk until all ingredients are well incorporated.
- Pour your wet ingredients into the dry, and combine well with a large spatula, without over-mixing the batter.
- Let the batter sit for 15 minutes.
- 5 minutes before the batter will be ready, heat your waffle iron.
- Lightly spray the waffle iron with some cooking spray to ensure the batter won’t stick. Be sure to spray in between each waffle.
- Use approximately 1/2 cup of batter for each waffle. Cook for about 5 minutes, however all waffle irons are different so make sure you watch your first waffle, and then note how long it takes.
- Serve waffles immediately with your favourite toppings (like fruit and maple syrup), or let them cool and freeze for breakfast anytime!