I’ve been obsessed with waffles since I was in high school and used to hit the diner to eat Belgium waffles slathered with ice cream and whipped cream. Oh the days when I was young and had a fast metabolism!
Excuse the bad camera photo picture, but this is from 2009 back when flip phones first got cameras!
In a Pickle in Waltham, MA July 2009
We love waffles for breakfast, lunch, and dinner. Especially with fried chicken.
Brunch at the Shady Lady, April 2016
For the past few months, I’ve been in the middle of an amazing lifestyle change. Clean eating and working out! Who knew that was the secret of losing weight? I had gained 30 lbs in the past 5 years, and found myself actively avoiding looking in the mirror.
One day in April (exactly 2 months ago!), on a work trip, one of my coworkers inspired me to start working out with her. And since then, I’ve been on this QUEST to be healthier and to feel more like myself! I’ve lost 8 pounds, 12 inches, and my clothes feel roomier. And I’m just more ENERGIZED! Coffee I drink for the taste, not the waking up benefits! I feel SO good.
And now, back to why we’re here. My husband had bought a waffle maker to make waffles with, and I’ve been having a lot of fun playing around with recipes. And a blogger I’ve been following for YEARS has always had the best recipes!
This is the whole wheat waffle recipe I’ve been using of hers which I’ve tweaked a bit below.
Whole Wheat Apple Sauce Waffles
Makes 4 Belgium Waffles (quantity will vary per waffle iron)
- 2 eggs
- 2 cups whole wheat flour
- 1 3/4 cups buttermilk
- 1/2 cup unsweetened apple sauce
- 1 tablespoon raw honey
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Preheat waffle iron (you want your iron as hot as possible, so I plug mine in when I’m putting together the batter)
- Whisk together the wet ingredients in a bowl: eggs, buttermilk, apple sauce, honey, vanilla extract
- Mix dry ingredients in separate bowl: whole wheat flour, baking powder, salt
- Fold dry ingredients in with the wet – don’t overmix
- Spray the preheated waffle iron with a non-stick cooking spray if needed. Mine just gets a quick brush with avocado oil.
- Ladle 1/4-1/3 cup of the batter into hot waffle iron. Cook until golden brown. You’ll know it’s ready when steam stops rushing off the waffle iron. Usually about 4 minutes
- Serve immediately. If freezing: cool finished waffles on a wire rack, place wax paper in between each waffle, place in a freezer zipper bag, and freeze for eating later! They’re good for at least a month (if they last that long!). Remember to date it. A quick toast in the toaster oven is all you need! I eat mine with unsweetened apple sauce or organic PB with homemade jam.
Clean eating doesn’t have to be boring! #YUM