Description
Whip up these protein-packed yogurt waffles for breakfast & freeze the rest for easy meal prep! A simple recipe that makes fluffy waffles you’ll love.
Yield: 6servings | Serving Size: 1waffle
Ingredients
1 1/4cupalmond milk, or any milk you wish
2/3cupStonyfield Plain 0% Fat Yogurt
2large eggs
1teaspoonvanilla extract
2cupsall-purpose unbleached, white whole wheat flour or gluten-free flour mix*
1tablespoon+ 2 teaspoons baking powder
1/4teaspoonkosher salt
cooking spray
Instructions
- In a blender combine, starting with the liquid first add the milk, yogurt, eggs, vanilla, flour, baking powder and salt and mix until well combined and smooth, about 30 to 60 seconds.
Heat a waffle iron over medium heat (I used number 3 on mine) and let it heat up.
When hot spray with cooking spray and pour 1/2 cup of batter in the center, close and cook until golden brown and slightly crisp on the edges, about 3 to 4 minutes.
Repeat with the remaining batter or refrigerate the remaining.
Last Step:
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Notes
*To make gluten-free I tested this with Cup4Cup Gluten free flour and added 2 more tablespoons of almond milk. This will NOT work with almond flour.
Nutrition
Serving: 1waffle, Calories: 195kcal, Carbohydrates: 34g, Protein: 7.5g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 63mg, Sodium: 532mg, Fiber: 0.2g, Sugar: 2g
