Most weekend mornings around here involve eggs (in some form) for breakfast. Omelettes, quiches, fried or scrambled eggs…Protein packed and abundant around here, eggs are generally the best breakfast for us.
From time to time though, we get fancy and make pancakes or waffles. Tool Lady gave me a waffle iron a few years ago and it has been the greatest treat to use! Usually, we make extra and freeze them for quick week day breakfasts.
The recipe below was adapted from this recipe and then doubled. Our waffle iron is kind of big, so this recipe, even when doubled, only makes 8-10 waffles…but it works perfectly for the three of us to have two meals each (about 1 1/2 waffles per breakfast)
Ingredients:
- 2 cups flour
- 1 T. and 1 t. baking powder
- 2 T. brown sugar
- ¾ t. salt
- 2 large eggs, beaten
- 1 ½ cups warm (unsweetened) almond milk
- 5 T. coconut oil, melted
- 1 T. vanilla soy yogurt
- Optional additions (for a bit of protein)
- Walnuts
- Slivered almonds
- Any other nut you love (Because all three of us like our waffles with different additions, I just sprinkle them on top of the batter before I close the iron.)
In a medium-sized mixing bowl, sift together the flour, baking powder, sugar and salt. In another bowl, whisk together the eggs with the almond milk, melted coconut oil and soy yogurt until well combined. Whisk the wet ingredients into the dry until combined.
Using about 1/2 cup batter at a time, ladle the batter into the preheated waffle iron. Cook until golden brown (5 minutes +/-), or until the iron stops steaming. Enjoy one or two immediately and then freeze some for later.
Oh yes, waffles are the best! I definitely recommend a conversation with 2nd Man! 😉
Yum!!!!!! I haven’t had homemade waffles in ages. I need to talk to 2nd Man about that situation, LOL. Thanks for sharing the recipe, looks delish!