Who doesn’t love a crispy waffle hot off the iron dusted with powdered sugar and topped with fresh berries? I prefer mine with a side of champagne with fresh juice and boom! You’ve got Sunday brunch. Unfortunately those days are limited for this Mama but hey, a girl can dream. Anything that looks as good and tastes as good as a fluffy Belgian waffle can’t be good for you, right? Flour, sugar, butter and eggs…oh my! This waffle recipe proves with a few ingredient swaps you can whip up some good for you waffles at home.
These bad boys use ground oats instead of flour and banana instead of sugar. I’ve also tossed in chia seeds. See what I did there, no white flour or refined sugar and I bumped up the protein! I also whipped the egg whites with a hand blender to stiff peaks and folded them in, to the otherwise thick batter, to give it some air so they get nice and crispy. I double the recipe and freeze them for the future. It’s a quick and delicious breakfast you can feel good feeding your kids. Just pop one in the toaster and ditch the Eggos!
You can also ditch the syrup and top these flourless waffles with warm raspberry sauce. It’s deliciously tart and sweet. Besides looking pretty on the plate with that beautiful red hue it’s providing antioxidants; think cancer and heart disease prevention and clearer skin. Bonus, there are usually leftovers that you can use to replace the sugar laden jelly in a PB & J for the kiddos!
- Wet Ingredients
- 2 eggs (separate egg whites in a separate bowl)
- ⅓ cup coconut oil
- ¾ cup mashed banana
- 1 cup milk (of your choice)
- 2 teaspoons vanilla
- Dry Ingredients
- 1.5 cups whole wheat rolled oats flour (grind oats in food processor)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ cup chia seeds
- Warm Raspberry Sauce
- 2 cups frozen raspberries
- ¼ filtered water
- 2 tablespoons honey (or maple syrup)
- Separate the egg whites and save in a medium glass bowl.
- Add the rest of the ingredients including egg yolks to a blender. Blend.
- Add the dry ingredients to a medium bowl and stir. Add to blender and blend.
- Turn on the waffle iron. It takes ten minutes to get hot enough.
- Whip the egg whites with a hand mixer on medium to high for about 5 minutes, you want them to turn in to stiff white peaks.
- Pour the batter in to a large bowl and gently fold in the egg whites with a small spatula.
- Follow the instructions for your waffle iron. My waffle iron is cut in four pieces, takes about a ½ a cup of batter each square and cooks for 6 minutes.
- While the first batch is cooking, start on the raspberry sauce. Add the raspberries to a small pot with water and warm for about five minutes on low/medium. Be careful this boils over fast! Add the honey or maple syrup after a few minutes. I blend this so it's nice and smooth but it is not necessary.
Double the recipe and freeze for later.