I am celebrating this momentous day of having BOTH MY KIDS IN SCHOOL ALL DAY for the first time (just a bit excited), with an awesome new breakfast recipe. Like any parent, I try and keep breakfast interesting, but nourishing for my kids. My oldest daughter especially gets tired of cereal (my youngest could eat it three times a day!). So for my oldest especially, I tend to cook up batches of waffles and pancakes when I have time on the weekends, and then freeze them so I can just pop them in the toaster or toaster oven in the morning before school. So, with the weather beginning to cool, and my daughter starting to crave a warm breakfast vs cold I came up with this new waffle recipe after playing with my favourite Yogurt Waffles recipe but wanting to “power it up” with some more healthy ingredients. I added wheat germ, mashed banana and fresh blueberries and replaced the butter with coconut oil. The results were fantastic and the kids (even the cereal eater) devoured them! I don’t have a fancy waffle maker, just my handy dandy 11 year old Proctor Silex “Morning Baker” Waffle Iron that still works great and would buy another if needed. Eat some waffles everyone!
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup of large flake (old-fashioned) oats
- 1/4 cup of wheat germ
- 3/4 tsp Kosher (coarse) salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup light brown sugar
- 3 tbsp coconut oil, melted – plus more for greasing the waffle maker
- 3 large eggs (Free Run Omega 3 are my preference)
- 1 1/2 cups of plain yogurt (I use Biobest Plain Probiotic Yogurt)
- 1 banana, mashed
- A heaping 1/2 cup of fresh (or frozen) blueberries
- In a large bowl combine the flours, oats, wheat germ, salt, baking powder, and baking soda, and stir with a whisk.
- In another bowl, combine brown sugar, melted coconut oil, eggs, yogurt, and mashed banana 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.
- Fold in the blueberries at the last minute before you start cooking the waffles.
- Lightly brush coconut oil onto the waffle maker grates, ensure the batter won’t stick (I didn’t melt the coconut oil just lightly brushed on a bit with a small silicon brush). Be sure to brush in between each waffle.
- Use approximately a heaping 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! Recipe makes five 6.5″ waffles (or 20 quarters – my kids tend to find 2 quarters or 1/2 waffle enough with fruit).
Note for Freezing: I cook all of my waffles, cut into quarters, and then freeze on a parchment lined baking sheet. Once frozen I move to plastic freezer bags and store until needed. Re-heat/toast in your toaster or toaster oven until golden and toasty.