Healthy waffles!
This is my favorite waffle recipe!
The light and fluffy texture of these healthy waffles makes an ideal canvas for fresh strawberries and homemade whipped cream. Or peanut butter and mashed banana. Or pure maple syrup. Or ice cream and chocolate fudge sauce… and then more whipped cream. Why not?
Above, topped with jam, berries, and Homemade Whipped Cream.
It’s a whole-grain and healthy breakfast that’s easy to make and doesn’t taste like cardboard.
(I gave up buying frozen waffles years ago… frozen just does not compare to the taste of homemade waffles.)
Healthy Waffles
Ingredients
- 1/2 cup spelt flour (60g) (substitution: Gluten-Free Waffles Recipe)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/16 tsp pure stevia OR 2 tbsp liquid sweetener (like agave or pure maple syrup)
- 1 tbsp milk of choice (increase to 3 tbsp if using stevia)
- 1/4 cup plus 3 tbsp applesauce
- 2 tsp oil OR 1 tbsp more applesauce (Use the applesauce if you want fat-free waffles.)
- 1 tsp pure vanilla extract
Instructions
Healthy Waffles Recipe: Combine first 5 ingredients in a mixing bowl, and stir well. In a separate bowl, stir together remaining ingredients. Grease a waffle iron with oil or oil spray: be sure to grease very well if using the fat-free version. Preheat according to manufacturer’s instructions for your machine. Pour wet ingredients into dry, and stir until evenly combined. When iron is hot, pour half of the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is done. Do not lift the lid before the waffle is done cooking.) Serve with your favorite waffle toppings – my homemade squirt whipped cream recipe is linked above the second photo in this post. Makes 2 waffles, and you can easily double the recipe.
Question of the Day:
Do you ever buy frozen waffles?
When I was really young, my mom used to buy Eggo waffles as something quick for us to eat before school. But I’d get so hungry by lunchtime that she soon switched to serving more-filling breakfasts like oatmeal or egg-and-cheese breakfast burritos. On the weekends when we had more time, she’d sometimes make us homemade waffles in a Bugs Bunny waffle iron. My favorite way to eat them was topped with a layer of strawberry jam, whatever berries we had on hand, and probably half the container of Reddi-wip. I guess not much has changed! Link of the Day:
It’s 2017 and I stumbled upon this recipe while looking for healthy ways of preparing waffles. I have average experience in cooking/baking etc., but I tried to follow the recipe as carefully as possible without making any mistake in proportions or in the right order of doing things. Unfortunately, the waffles did not turn out crispy or fluffy at all, rather, their taste and structure resembled cardboard. I was shocked and wondered why this ended up in such a disaster (and such a waste of ingredients…). I concluded that it must have been the type of ingredients I used. I live in Europe and used only European products; I used homemade apple sauce but I am quite sure now that this is not the kind of apple sauce Katie meant in her recipe (because it can serve as substitute for oil, the apple sauce she had in mind must have been fluid or semi-fluid; mine was not). Also, the baking powder and baking soda differs per country here. It must have been different than the ones Katie uses and refers to in her recipes. The flour was also slightly different. The maple syrup here also has a different structure, it is barely fluid at all. In short, although I followed the recipe, as I believed, correctly, and every ingredient I used had the same name as the ones in the recipe, the ingredients were not the same at all, and the waffles turned out completely different and, unfortunately, quite horrible. If you live in Europe and are using American recipes, be very catreful and aware of the fact that the products are different, even if their names are the same. Make sure you are using the exact type of product that is mentioned in the recipe, otherwise you will waste your time and money (and precious ingredients others have laboured for). It would be very helpful also if Katie could specify what kind of apple sauce she has in mind… Every country can have a different understanding of apple sauce and what it is supposed to look like; it can lead to big mistakes.
Just made these ! Hubby said “Delicious!” Great we are going to double next time! Thanks Katie!?
Do you have any idea how to go about baking these in a silicone waffle pan? thanks
Just made this, they turned out great!!
Aw I love the picture!
I love your site and have tried so many of your recipes and they are amazing. The waffles are a breakfast changer for me. Thank you and please keep up the amazing work. I have not been full vegan for very long, only 6 months, but I feel amazing and am at the lightest and healthiest weight I have ever been in. My skin is clearer than ever and I will never return to eating any other way. I also have to as that you are beautiful and look healthy and for those that don’t think so they should stop visiting your site.
My waffle maker makes thicker waffles than yours, so I doubled the recipe, it made 2 waffles, but they were mushy and not cooked, but almost burnt on the outside. The second waffle I lowered the temp to try and cook t longer and lower, but it turned out the same, only slightly better. So I guess this only works if you have the waffle maker that makes thin waffles. 🙁
Can you use ground oats or whole wheat flour instead of spelt? Would you have to adjust the amount of any of the other ingredients?
These waffles were so fluffy and delicious!