Description
Introducing the ridiculously good recipe for light and fluffy Greek yogurt waffles we make every Saturday for breakfast! Cooked to crispy perfection in under 25 minutes. Made with whole grain flour for a fiber boost and packed with 9g protein each, these will actually keep you full. They freeze great for busy mornings--just pop in the toaster. Recipe makes 6 waffles.
Ingredients
Units
Scale
- 1 cup white whole wheat flour (spooned and leveled)
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 large eggs
- 1/4 cup milk of choice (I use 2% or soy)
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional but amazing)
- 2 tbsp butter, melted
- fresh or frozen blueberries (I like frozen wild blueberries), or mini chocolate chips
Instructions
- Melt butter either in 15 second increments (covered) in the microwave or in a small pot. Set aside to cool slightly. Preheat waffle iron over medium heat.
- In a large mixing bowl, add flour, coconut sugar, baking powder, baking soda, and salt. Whisk to combine.
- In a separate smaller mixing bowl, whisk eggs and milk until smooth. Add yogurt, vanilla extract and almond extract and whisk again until very smooth.
- Pour into bowl with dri ingredients. Use a rubber spatula or wooden spoon to mix until a few streaks of flour remain. Pour in melted butter and mix just until combined. It will be thick!
- Spray hot waffle iron well with oil spray (I love this sprayer bottle). Use 1/2 measuring cup to dump batter onto waffle iron, repeating as needed. Add blueberries or chocolate chips now if using. Cook for about 6 minutes, checking after 4-5 minutes. They should be deeply golden for that nice crispiness. Transfer to a cooling rack once they're done. Spray waffle iron well between batches.
- Enjoy warm topped with maple syrup, nut butter, and/or berries! I love warming frozen wild blueberries and pouring those on top. YUM!
Notes
Lightly adapted from these Greek yogurt pancakes.