Homemade Waffles

I used to be the kind of person who thought breakfast was not worth the hassle and time could be better spent in bed. Instead I would grab a cup of coffee and eat calorie dense foods throughout the day. But I was wrong, very wrong.  I was setting myself up for a lethargic and nutrition-less day.  A few months ago I established a morning routine that includes fueling my body with a healthy homemade breakfast such as waffles, french toast or homemade bread and jam. Since this change, I have more energy and eat less during the day. I learned breakfast is just as important as dinner. 

When I first set out to eat a healthy breakfast, I stuck only to the basics such as cereals and toast, however they did not fill me up for long. I tried store bought waffles but they were expensive, flimsy, small, and tasted like processed air. So I started making my own! It was a little daunting at first, because I assumed the process was difficult and time consuming but I was shocked at how easy they were to make. All you have to do is measure and mix the ingredients then scoop into a waffle maker.

If you do not have a waffle maker I suggest investing in one. I bought mine for around 30 dollars at Walmart. It already paid for itself from money saved not buying store bought frozen waffles. To purchase the waffle maker I have click here.

If you have a waffle maker lets begin!

Before you begin turn the waffle maker on to warm up so it is ready for use later. Determine how dark or light you want your waffles then adjust the setting accordingly.

You will need: 

Flour (all purpose & whole wheat), Stevia, egg whites, unsweetened vanilla almond milk, vegetable oil, baking powder, salt, two mixing bowls, a mixing spoon, plastic spatula, and measuring cups.

Waffle maker (not pictured)

Swap: You can swap 2 eggs for egg whites, cow's milk for almond/soy/rice milk, Earth Balance butter for vegetable oil, and sugar for Stevia 

Step 1: Mix all the dry ingredients together.  

2 cups flour (1 cup whole wheat, 1 cup all purpose)

2 tablespoons Stevia

1 tablespoon baking powder

1 teaspoon salt

                                                                           

 Step 2: In a seperate bowl mix the wet ingredients.

6 tablespoons egg whites

1 3/4 unsweetened vanilla almond milk

1/3 cup vegetable oil

Optional: toppings

Step 3: Combine the wet and dry ingredients and mix. 

As a general rule do not stir the batter too much.
Mix the batter just enough to remove most of the clumps.
The batter should be smooth but it is okay if some clumps are left.

Now is the time that you can mix in any toppings such as chocolate chips, raisins, or cranberries. The options are limitless. You are making your own waffles, so think beyond what you have seen in the store and on breakfast menus. The more you gear the waffles to your taste, the more inclined you will be to make time in the morning for breakfast. Because these are for three different people, I prefer to make them plain then add toppings later.

Step 4: Scoop the batter into the waffle maker


Follow your waffle maker's manual to determine how much batter is needed for each waffle.  My manual states 1/2 cup per waffle. Any more and the batter will spill out the edges making for a messy clean up and wasted food. Don't worry if every inch of the maker is not covered in the batter. 

Step 5: Let the waffle machine do the rest!




Check your waffle maker's instructions to determine how long the waffles take to cook. My machine does not give an exact length of time, but they can be removed once the machine is done steaming, which usually is 2-3 minutes. 



Carefully take them out the machine with a plastic spatula as not to scratch the non-stick surface. They should come out very easy.

To stay organized in the kitchen I set everything up like an assembly line: the waffle maker, batter, plate for them cool, and the storage bin. This saves me time from scrambling to look for things and risk the waffles from burning.

Freeze tip: Make a big batch and freeze the extras. To reheat put frozen waffles in toaster for 2 rounds. 

 I freeze them in a plastic bin once cooled. Do not put them in the plastic bin when hot!

Toppings: Anything goes with waffles because they are a versatile food. Breakfast, lunch, dinner, or a snack  - you can incorporate them into any meal. Eat them traditionally for breakfast or as dessert with ice cream or fresh fruit. In the southern states they eat waffles for dinner with chicken or steak! Try maple agave, honey, peanut butter, my homemade syrup (coming soon!) or spread homemade jam.

Quick clean up tip: Put away the ingredients as they are added to the mix. I take out all the ingredients before I start and then put them away once they have been used. This way by the time I am ready to pour the mix into the waffle maker, the counter is clutter free and dishes are in the sink. While the waffles are in the machine start doing the dishes and wipe the counter down with a reusable rag. Keep an eye on the waffle machine, but you generally have 2-3 minutes before each batch is done. You will be amazed at how much you get done in that in that time!

Waffles on the go: Spread jam, maple agave, or peanut butter on top and fold over to make a sandwich. You can also make waffle dippers by pouring syrup into a small container and cutting the waffles into bite size pieces for dipping. 

Check back later this week to learn how to make homemade syrup!