Many of you who have been following me regularly have told me how much you love breakfast food. As I have said time and time again, breakfast is the most important meal of the day. I have posted breakfast recipes in the past for when you need breakfast on-the-go (Blueberry Bliss bars), when you need a healthy, power breakfast (Quinoa Breakfast Bowl, Breakfast Boost), or when you have a craving or more time to cook (Breakfast Burritos, Cottage Cheese Pancakes).
When time permits, this recipe will take breakfast to a whole new level. Even better, this recipe does triple duty to reheat and enjoy again another day, as a snack, or even as simple dessert with fruit or sauce.
A Healthy Twist on Waffles
Most waffles have a similar batter: a rich, buttery mixture that fluffs up when it hits a heat source and turns golden brown with slightly crisp edges. This recipe changes things up a bit and uses corn meal to add more flavor and texture. These waffles bake up to golden brown with the same light crispy edges but have no grease or wet texture and no extra sugar. They pair perfectly with fresh fruit, pure maple syrup or natural local honey, a light dusting of powdered sugar, or a sprinkle of turbinado sugar.
Once made, the waffles store well in a resealable bag in the refrigerator for several days or can be frozen up to a month. Depending on the waffle iron used, they can be cut into squares and eaten as a snack with a smear of peanut, almond or cashew butter or topped with a mix of berries or strawberries and a dollop of homemade whip cream for a simple dessert. Or try eating them with a scoop of your favorite frozen yogurt or a drizzle of melted dark chocolate or a sprinkle of chopped mix nuts. They are so versatile that the possibilities are endless!
Serves 6 to 8
- 1 ¼ cup all-purpose flour
- 1 ¾ cup yellow corn meal
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon packed brown sugar
- 2 cups milk (Almond, 2%, or whole)
- 2 ½ teaspoons light vegetable oil
- 2 eggs, beaten
- 2 teaspoons vanilla
- Preheat waffle maker to medium or 300 to 350F-degree setting.
- In a medium bowl, combine flour, cornmeal, baking powder, salt and brown sugar. Mix well.
- In a second medium bowl (or in a blender), whisk milk, vegetable oil, eggs, and vanilla until combined.
- Pour wet ingredients into the dry flour mixture and stir to combine.
- Pour 1 cup or 1 large ladleful of batter onto the center of the preheated waffle iron. Allow the batter to slowly settle into the iron’s grooves before closing the lid to bake the waffle.
- Bake until golden according to waffle iron manufacturer’s instructions, typically 5 to 6 minutes
- Lift lid carefully and allow steam to escape. Remove waffle to a plate and repeat with the steps for the next waffle. Serve with the topping of your choice.
Featured photo by Alexandra Gorn