As it turns out waffles are so popular that they have a day for them!
Great day guys! The waffle certainly deserves a day of celebration. The remarkable dough-based gridded cakes of delightfulness can be eaten for breakfast, lunch or dinner, snack or dessert! 🤯 And then there's the topping side that I can't get into right now as I could waffle on forever... 😉
So, Happy Waffle day! I always makes sure to update my website with brand new recipes and workouts. For both you can find it on my OnDemand Fitness & Food plan. Click my image below to try for free...
- 2 eggs, large
- 1 1/2 cups of any milk (I use almond milk)
- 3 tbsp of maple syrup or honey
- 3 tbsp extra virgin olive oil or avocado oil, (butter is OK)
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups whole wheat flour
In a large mixing bowl, lightly beat the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and a pinch of salt; whisk until well combined. Add whole wheat flour, mix well.
Preheat your waffle maker and make waffles according to the size of the waffle maker’s instructions. Amount of batter depends on the size of your waffle maker. I use about 1/3 cup batter per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking but maybe not since batter has enough oil. Try one and see how it comes out.
- Add any topping you like. I usually like to put fruit and a little bit of dark chocolate shavings. Enjoy!
Store: Refrigerate in a container for up to a week.
Freeze: Fully cook, cool completely, and freeze in a container for up to 6 months. Reheat in a toaster.