Monday, January 9, 2012

“Healthy Waffles”

I know that you may think that there is nothing healthy about what is virtually a cake with butter and syrup for breakfast. While it may not be as healthy as a grapefruit or plain oatmeal, it does aste yummy and can be made a little healthier. My little man does not like cereal; a reason I don’t believe in the science of genetics, I can eat a box of cereal in one sitting if I allowed myself. He likes waffles, pancakes, French toast, basically anything with maple syrup. So, the only thing to do is make healthier versions that are as quick and easy on a weekday as EGOS. Here is my version, which I always double for yummy breakfasts all week.

2 eggs
2 cups low-fat buttermilk
1 teaspoon baking soda
1 cup whole wheat
flour & 1 cup all-purpose flour (this ratio keeps the waffles light, but still whole grain)
2 teaspoons baking powder
½ teaspoon salt
¼ cup Crisco
1 cup fruit*

Heat your waffle iron; I keep it at the highest setting because I like my waffles a little on the crispy side. Beat eggs, add buttermilk and mix well. Add remaining ingredients and mix until well combined. Spoon onto waffle iron and bake until steam stops; my waffle iron has a timer. Serve with butter and syrup or strawberries and whipped cream.

These can be kept in the refrigerator for about a week or a freezer for about a month. To reheat: just pop into the toaster.

*I like to add fruit to start the day off right toward the 5 a day. I will add berries, unsweetened applesauce, puréed pumpkin, or diced peaches.