Waffles for breakfast on a weekday? Sure why not? These waffles are fairly healthy, made with whole wheat flour, coconut oil and coconut sugar. And you can make the batter the night before, so the only thing you have to do in the morning is plug in your waffle maker, pour the batter in and heat up the berry compote which you can make ahead of time as well. Just like the labneh.
Don’t freak out! This is an easy one! I use frozen berries that I heat up in a skillet to reduce the liquid. I add a tiny bit of agave syrup to give it some sweetness and that is it. Usually I make more than I need, so I have some for the next time as well. And labneh is nothing more than (Greek) yogurt put through a strainer+cheese cloth to make it thicker. You can even just use Greek yogurt if you want to skip this step. This ‘fancy’ breakfast is ready within 10 minutes. So waffles for breakfast on a school day? Absolutely!
How I make these healthy whole wheat waffles
The batter
The batter is really easy to make. I just add all the dry ingredients to a large pitcher or mixing bowl with pourable end, and whisk it briefly. Now I create a whole in the middle and pour all the wet ingredients into it. I switch to a wooden spoon and mix it all until just combined. A few lumps are fine, but I make sure there is no dry flour left on the bottom. And that’s it, my batter is ready. Except, now I let it rest for 10-15 minutes. Do you know why? Because will make sure all that liquid will be absorbed, so the batter thickens and the gluten gets to relax. This article explains the science behind it.
Note: Don’t worry if there is no buttermilk available where you live (like here in Nicaragua), just use regular (plant based) milk and add 1 tbsp of (apple cider) vinegar and let it rest for 5 minutes.
Berry compote
While the batter is resting, I measure the berries and add them to a skillet. I heat them up together with one or two tablespoons of agave nectar. I keep stirring until the liquid is reduced and I have a sauce-like thickness. Now the berry compote is ready, so I set it aside to let it cool off a bit.
Labneh
To make the labneh, I put a cheese cloth in a strainer, which I then put on top of a container or mixing bowl. This container will catch the liquid, and the labneh or thick yogurt, will stay behind in the cheese cloth. I usually make this the night before, since it will take awhile for the liquid to pass through the cheese cloth into the container. If you are in a rush and want to skip this step, regular Greek yogurt is a great option as well.
Once the labneh has my preferred thickness, I stir in a bit of honey.
Making the waffles
I plug in the waffle maker and once it is preheated (so the light is green), I pour in the batter. The waffles cook fairly quick. I like mine crispy on the outside, but fluffy on the inside, so I make sure not to overcook them.
This is what I do to prevent the batter from oozing out the sides of the waffle maker. First of all, I make sure the waffle maker is completely preheated before I add the batter. Then I pour the batter in slowly, filling holes where more batter is needed, and then I give it a moment to set (about 5 to 10 seconds) before I close the lid. This will help prevent batter from squeezing out the sides when you close it.
Serving the waffles
Once all the components are ready, it is time to plate! I either arrange two waffles on a plate and add compote and labneh on top of it. Or, to make it look fancier, I ‘build a little tower’; first a waffle, then compote and labneh, then another waffle followed by compote and labneh. I serve agave syrup or honey on the side for whoever wants more sweetness. I usually eat them as they are.
Healthy whole wheat waffles
Equipment
- waffle maker
Ingredients
Batter ingredients
- 190 gr whole wheat flour (approx. 1½ cup)(or sub spelt flour or regular all purpose flour)
- 60 gr corn starch (approx. ½ cup)
- 3 tsp baking powder
- ½ tsp cinnamon (optional)
- ½ tsp salt
- 100 ml coconut oil (approx. 10 tbsp or ½ cup)
- 2 large eggs
- 2 tbsp coconut sugar (or sub light brown sugar)
- 400 ml buttermilk (approx. 2 cups)(or regular milk + 1 tbsp of (apple cider) vinegar)
- 1½ tsp pure vanilla extract
Berry compote
- 3 cups frozen berries
- 1-2 tbsp agave syrup
Labneh
- 3 cups (Greek) yogurt
- 1 tbsp honey
On the side to serve (optional)
- agave syrup, maple syrup or honey
Instructions
- Add all the dry ingredients to a large pitcher or mixing bowl with pourable end, and whisk it briefly. Create a whole in the middle of the flour mixture and pour all the wet ingredients into it. Switch to a wooden spoon and mix it all until just combined. A few lumps are fine, but make sure there is no dry flour on the bottom left. Let it rest for 10-15 minutes.
- While the batter is resting, measure the berries and add them to a skillet. Heat them up together with one or two tablespoons of agave nectar. Keep stirring until the liquid is reduced and it has a sauce-like thickness. Set it aside to let it cool off a bit.
- Put a cheese cloth in a strainer, then stack that on top of a container or mixing bowl. This container will catch the liquid, and the labneh or thick yogurt, will stay behind in the cheese cloth. You can make this the day before, because it will take awhile for the liquid to pass through the cheese cloth into the container. If you are in a rush and want to skip this step, regular Greek yogurt is a great option as well.Once the labneh has my preferred thickness, I stir in a bit of honey.
- Preheat the waffle maker (so the light is green), before pouring in the batter. The waffles cook fairly quick, just 1-2 minutes. If you’re worried about the batter oozing out the sides of the waffle maker, make sure it is completely preheated before adding the batter. Pour it on slowly, filling holes where more batter is needed, and then give it a moment to set (about 5 to 10 seconds) before closing the lid. This will help prevent batter from squeezing out the sides when you close it.
- Arrange two waffles on a plate and add compote and labneh on top of it. Or, to make it look fancier, 'build a little tower'; first a waffle, then compote and labneh, then another waffle followed by compote and labneh. Serve agave syrup or honey on the side for whoever wants more sweetness. This is optional, and not necessary in my opinion.
Notes
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