Waffles are a favorite in our house. Anything you can put syrup on always goes well here! If you make a big batch, and you're lucky enough to have leftovers (which never happens in our house!), you can toast them for a quick breakfast or keep them in the freezer for another day. Over the years, I have found, over the years that I can put just about anything in waffles or pancakes and my kids still devour them.
I have fine-tuned this recipe to include whole grains and a ton of protein. Oats, whole wheat flour, eggs, buttermilk and Greek yogurt make these hearty waffles super satisfying. Enjoy them with fresh fruit, and/or my fieldberry sauce, or with savory toppings like cheese and ham.
They make a great brunch, but they are also a perfect quick weeknight dinner. Who doesn't love breakfast for dinner? If you have a waffle maker, you'll want to try these Power Packed Oatmeal Waffles! And if you do not have a waffle maker, that is okay, because you can use this same recipe to make pancakes! Give it a try today. I'm sure your kids will love them too.
Makes 20-22 waffles
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1/2 cup oats
1 tbsp baking powder
1/2 tbsp baking soda
1/2 tsp salt
1 tbsp granulated sugar
1 cup buttermilk*
2 cups water
2 large eggs
1/2 cup plain or vanilla yogurt (I use plain Greek yogurt)
In a large mixing bowl, whisk together dry ingredients.
In a separate mixing bowl, whisk together wet ingredients.
Pour wet ingredients into dry, and whisk until mixed thoroughly.
Cook in waffle maker as per usual.
Enjoy with your favorite toppings!
*If you do not have buttermilk you can make your own by mixing 1 tbsp of lemon juice or vinegar and enough milk to equal 1 cup. Stir and let sit for about 5 minutes.
*Enjoy with my simple Fieldberry Sauce.
Recipe by Janine LaForte, RD
REAL LIFE NUTRITION