Do you ever get gifts that are secretly for yourself (whether you realize it or not)? It seems to be a theme in my family: a fancy camera from the picture-lover to the one who was just learning how to work his own cell phone, a clock from the punctual nut to the one who always made her late, a big-screen tv from the one who insists on life-sized movies to the one who groans when the tv comes on…
And now a new waffle-maker for Mother’s Day, which I will probably be using quite a bit more than my mother. But that’s ok because I’m making waffles for her, right? She was certainly happy with it 😉
Either way, I’m beyond excited to welcome this new gadget to the kitchen family. I got the Breville No Mess Waffle Maker from Williams-Sonoma, and so far it’s been great! Excellent non-stick surface, good size, quick heating, and a moat around the sides that catches AND COOKS any drippings. And the best part is…
The waffles, of course!
These healthy, whole grain waffles are thick, fluffy, and insanely satisfying. They come out crisp on the outside and super soft on the inside, with just the right amount of sweetness and hints of cinnamon and vanilla.
White whole wheat flour makes these babies 100% whole grain but is much less dense than regular whole wheat, so we can get a light texture. Cornstarch also helps achieve this. (Honestly I’m not sure how, but it works!) And a combo of applesauce and coconut oil cuts back on fat and calories while still offering a winning consistency (and more room to indulge in healthy-fat-filled toppings!).
Finally, a tip for the ULTIMATE thick and airy inside: Beat that egg white like you mean it, with electric mixer.
These are super customizable, so got nuts with your favorite toppings: maple syrup, chocolate chips, nut butters, jams/compotes, pan-seared banana, (maple) mascarpone…
My favorites are:
- Chocolate nut butter {such as Peanut Butter & Co. Dark Chocolate Dreams, Wild Friends Chocolate Coconut Pb, chocolate almond or hazelnut butter} + wild blueberry or strawberry preserves {such as Stonewall Kitchen or Fiordifrutta} (pictured above)
- Maple syrup + mascarpone + walnuts
- Homemade fruit compote
- Maple almond butter sauce + chocolate chips (LIFE. CHANGING.)
Maple almond butter sauce for 1 waffle: 1 Tbsp Justin’s maple almond butter, 1 Tbsp pure maple syrup, 1/4 tsp vanilla extract, dash cinnamon. Stir everything in a small bowl and microwave 10 seconds. Drizzle over waffle. Or inhale. Repeat so you can put some on the waffle.
- 76g white whole wheat flour*
- 10g cornstarch
- pinch sea salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 2 packets monk fruit sweetener**
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 egg whites
- 1/2 cup unsweetened applesauce
- 2 tsp almond oil***
- 6 Tbsp low-fat buttermilk
- 1/2 tsp vanilla extract
- Mix flour through cloves (dry ingredients) until combined.
- In a separate bowl, combine applesauce, oil, buttermilk, and vanilla.
- Add in dry ingredients to wet and stir just until combined.
- Beat the egg whites separately until frothy. For ULTIMATE fluffiness, use an electric mixer fitted with a whisk and beat on high about 1 minute, until soft peaks form. Gently fold beaten egg whites into batter.
- Preheat waffle iron and cook waffles as directed, until crisp.**** The batter will make 2 large round waffles.
- Top with maple almond butter sauce (recipe above) and chocolate chips, or any combination of (chocolate) nut butter, fruit compote, maple syrup, etc.
- *scant 3/4 cup (although I recommend using a scale for the best results)
- **Or any equivalent to ~3-4 tsp sugar
- ***Can sub avocado oil, melted coconut oil, or any other neutral oil.
- ****To keep waffles warm and crisp, place directly on the rack of a toaster oven and toast 1-2 minutes before serving.
- This recipe is loosely adapted from several sites I love, including Well Plated and Chocolate-Covered Katie.