These whole wheat waffles are more healthy than the standard – this yummy recipe includes sweet potatoes, carrots and honey.
Who doesn’t love a good waffle? For me it reminds me of eating brunch at places that have breakfast buffets and you can make yourself a Belgian waffle. yum. Although it may feel like an indulgent dessert, using this whole wheat waffle recipe makes it healthy for everyday!
Not only do these delicious whole wheat waffles use wheat flour, but hidden inside are sweet potatoes, carrots and no sugar (just honey). My kids gobble them up and think I’m a pretty awesome mom (insert villain laugh).
The recipe makes a lot of waffles so you could cut it in half or make them all and freeze the rest, which is my favorite thing to do because then we have toaster waffles for the next few weeks!
Delicious Whole Wheat Waffles
I love to add fruit to these whole wheat waffles and my kids love bananas so that’s often what they get topped with. I’ve also topped them with peanut butter instead of adding syrup or added a little powdered sugar when I’m feeling really nice. 🙂
What is your go to breakfast item? I’d love to hear in the comments. These are a great fast back to school breakfast if you freeze them, just like an Eggo except better for their little growing minds.
These whole wheat waffles are more healthy than the standard - this yummy recipe includes sweet potatoes, carrots and honey.
Preheat waffle iron.
Using a stand mixer mix together flour, baking powder, salt, cinnamon & wheat germ.
Add the wet ingredients: vanilla, honey, applesauce, eggs, puree, yogurt, & milk. When adding wet ingredients, mix between each addition.
Spray waffle iron with oil. Add the amount of mix that works with your waffle iron.
Cook waffles until done and serve immediately.
Because of the ingredients in these waffles, you will have to experiment with your waffle iron to get the perfect done-ness!
A note about the puree, I will cut up a bunch of carrots and a sweet potato or two and steam them and then puree them in a blender, after that I keep them in 1/4 cup increments in the freezer and pull them out when I feel like I can add them to a recipe.
Pretty much anything baked I can pop them in, or spaghetti sauce or quesadillas, etc. It may not be a lot but every little bit of veggies helps!
Photography by Patty from The PKP Way