Basic Whole Grain Waffles & Pancakes

Each weekend I typically want something a bit different from my go-to weekly breakfasts.

Waffles + pancakes often pop into my head because they feel like a treat, like I’m back in college heading to brunch or it’s the early days in our relationship (mine and Andrew’s) and he’s courting me to brunch. That didn’t actually happen, so I don’t know why that that occurs.

Weekend breakfasts for us are a bit all over the place. Andrew has never been a big breakfast person and often skips it hence the pretending that I do where I wish he’d take me to brunch. And, I know, I know – he doesn’t listen about the importance of breakfast, I stopped trying years ago to lecture him! Lillian tends to want something easy like cereal and Savannah – Thank the LORD, at least temporarily, will eat whatever I’m eating.

I hadn’t made them in a few months, but this past weekend I was reminded of my love of waffles! I have a basic recipe that I use that I love. It’s 100% whole grains with the added benefits of protein from the Greek yogurt and extra fiber and nutrients from the fruit.

Basic Whole Grain Waffles and Pancakes

Makes 12-16 waffles or standard-sized pancakes

Ingredients

1 cup whole wheat pastry flour

1 teaspoon baking powder

1 teaspoon baking soda

dash of cinnamon

dash of nutmeg

1/2 cup pureed fruit

1 cup plain 2% Greek yogurt

1 cup milk of choice

2 eggs, beaten

1 teaspoon vanilla extract

 

For the syrup:

1 tablespoon all fruit spread

1 tablespoon water

1 tablespoon syrup of choice

Directions

Preheat a non stick skillet to medium heat (If using a waffle iron, turn onto desired setting- I use #3 or #4 on mine).

In a large bowl, mix together the dry ingredients (flour through nutmeg). In a separate bowl, combine the wet ingredients (fruit through vanilla).

Pour the wet into the dry and gently combine.

Spray heated pan or waffle iron with non-stick spray or use a small amount of oil or butter to grease the pan, if desired.

Pour desired amount of batter into prepared skillet. I usually use about 1/3 cup as my scoop.

For pancakes, when bubbles start to form (after a couple minutes), flip the pancakes and cook on the remaining side for about half the time. For the waffles, no need to do this step; the waffle iron does it for you, simply pop out when it beeps that they’re done! Pretty fool-proof for those like me who are afraid to under cook things- even pancakes!

Serve with warmed syrup by either combining the ingredients in a small stock pot and warming through or using the microwave in a microwave safe dish.

These waffles include my base recipe but I swapped in extra yogurt for the typical fruit ingredients as I had some of Lillian’s extra yogurt in the fridge, because you know this week her 4 year old self doesn’t like that particular kind anymore…

I typically leave the yogurt alone and adjust the fruit depending on what I have on hand or what time of year it is. If I have bananas going extra ripe, I’ll mash those up. If it’s fall, I’ll toss in some pumpkin or sweet potato puree. I usually have some flavor of unsweetened applesauce on hand that I can use too when needed. Baby food puree would work too.

I hope your weekend allows you some time to enjoy and do something you love. For me, that’s playing in the kitchen and with my girls. We’ll see what kind of recipe we come up with next time!

TGIF!

Becca

 

 

 

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