According to our social media feed, it’s National Waffle Day! Waffles are a breakfast staple for many – both homemade and the freezer variety. We favor a homemade waffle hot off the waffle iron. And according to Google, the waffle iron was patented on this day in 1869. While waffles existed long before then, the invention made waffles more readily available. In any event – we’re up for a waffle celebration!
Eaten throughout the world, a waffle is a leavened batter or dough. When cooked between two patterned plates, the dough bakes in the waffle’s characteristic uniform impressed surface. Waffles also come in many forms. Depending on the type of batter or iron used, the resulting waffle varies by consistency, size, shape, and flavor. One of the first recorded waffle recipes was a little something like this:
Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease.
We scoured the internet and our recipe boxes for our favorite waffle recipes and then set out to healthify them. The recipe below was the clear winner:
- 1 cup milk
- 2/3 cup plain low fat or no fat Greek yogurt
- 3 large eggs
- 1 tsp vanilla extract
- ½ teaspoon cinnamon
- 1 ½ cups all-purpose unbleached, whole wheat flour
- 2 scoops protein powder
- 1/4 tsp sea salt
- cooking spray
- In a blender combine ingredients, add the milk, yogurt, eggs, vanilla, cinnamon, flour, protein powder and salt and mix well until lumps are gone.
- Heat a waffle iron over medium heat and let it heat up, most waffle makers have a ‘ready’ light indicator.
- When hot spray with cooking spray and pour 1/2 cup of batter in the center, close and cook until golden brown and slightly crisp on the edges, about 4 minutes, most waffle makers have cook time light indicator.
- Repeat until you’ve used all of the remaining batter.
*For gluten and dairy free options – substitute flour with gluten free flour, and milk with almond or coconut milk. You can also find Greek yogurt dairy free yogurt substitutes to make this completely dairy free.