Whole-Grain Waffles with Sliced Strawberries and Yogurt
This recipe uses only a handful of baking ingredients and is sure to become your back-pocket breakfast (and not just on weekends). The batter whisks up so light, it's hard to believe the waffles (or pancakes) are fully whole wheat.
Whole Living, June 2012
- 1 1/2 cups whole-wheat flour (not stone-ground)
- 2 tablespoons toasted wheat germ
- 2 tablespoons cane sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups reduced-fat milk
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- Vegetable cooking spray
- 1 pint strawberries, hulled and sliced
- 1 cup low-fat plain Greek yogurt
- Maple syrup, for drizzling
- Preheat waffle iron. In a large bowl, whisk together flour, wheat germ, sugar, baking powder, and salt. In another bowl, whisk together milk, oil, egg, and vanilla.
- Stir egg mixture into flour mixture and mix until just combined.
- Coat waffle iron with cooking spray. For deep, Belgian-style waffles, fill each cavity with 1/2 cup batter and cook until golden brown, 7 to 8 minutes (or according to manufacturer's instructions).
- Serve with strawberries, a dollop of yogurt, and a drizzle of syrup.
No waffle maker? No problem. This foolproof whole-grain waffle recipe also makes killer pancakes.
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