I love lazy weekend mornings, or at least the mornings when I attempt to be lazy, but am interrupted by children jumping into our bed, giggling and demanding cuddles. We chat and perform impromptu plays or musicals with their soft-toy animals in starring roles. All this effort works up an appetite, and soon one of them chants, “We want breakfast, pancakes, PANcakes!” while the other invariable goes, “I want waffles, WAAAFFLES!” They love each other, my sons do, but they agree to disagree on any matter on which they can!
Here’s a recipe I devised for healthy, grainful waffles, with a good dollop of protein in it – they go down a treat, and I always feel smug, knowing every calorie is chock full of goodness. They may not be mountainously high, but they are totally natural and don’t even need baking soda 😉
- 1 cup wholewheat flour
- 1/2 cup *soy flour
- 1/2 cup *oatmeal
- 2 cups milk
- 2 egg yolks
- 1 tsp sugar or sweetener
- 1/3 tsp salt
- 1-2 tsp vanilla or 1 tsp cinnamon
- 4 egg whites, to whisk till stiff separately
- (*instead of half soy-half oats, you may use 1 cup of oatmeal)
- Whisk the two whole eggs with the milk
- Add wholewheat flour, mix, add soy/oatmeal
- Blend the salt and sugar and vanilla into mixture
- Keep that mixture aside
- With a clean whisk, whip up the four egg whites till stiff and peaky
- Fold egg whites into the milky-flour batter until just combined
- By ladlefuls, pour into oiled waffle maker, use setting 3 for a nice brown crust.
- Serve with butter and maple syrup, fruit, cream, jam or anything you fancy!