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. Plus the added yumminess of melty chocolate chips, if you choose to add them. (But is that really even a choice?)
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 with a purpose. You can use an electric mixer until soft peaks form as I do in this Ultra Light and Crisp Waffle recipe, but even the one quick extra step of beating it separately with a fork makes a difference. These are super customizable, so got nuts with your favorite mix-ins (chocolate chips, dried or fresh fruit, chai spices and/or espresso powder…) and toppings (chocolate chips again! maple syrup, nut butters, homemade jams/compotes, sautéed apples or pan-seared banana, cream cheese or ricotta, bacon…).
Here I added dark chocolate chips to the batter and topped with my go-to maple almond butter sauce:
For 1 waffle:
1 Tbsp Justin’s maple almond butter
1 Tbsp pure maple syrup
1/4 tsp vanilla extract
Stir everything in a small bowl and microwave 10 seconds. Drizzle over waffle.
Another sweet option would be the maple cream cheese glaze and toasted walnuts I serve over these carrot cake pancakes.
- 76g white whole wheat flour*
- 10g cornstarch
- pinch sea salt
- 1 tsp baking powder
- 2 packets stevia**
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 egg whites
- 1/2 cup unsweetened applesauce
- 2 tsp coconut oil
- 6 Tbsp skim milk
- 1/2 tsp vanilla extract
- Mix flour through nutmeg (dry ingredients) until combined.
- In a separate bowl, combine applesauce, coconut oil, milk, and vanilla. Microwave the mixture 10-20 seconds or as needed to melt the coconut oil. (The coconut oil will harden if the other ingredients are cold.) Allow mixture to cool to room temperature.
- Beat the egg whites separately until frothy.
- Incorporate beaten egg whites into liquid ingredients. Add in dry ingredients and stir to combine. Fold in any additional mix-ins (such as chocolate chips), if desired.
- 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 (instead of mixing them in the batter), or any combination of nut butter, fruit compote, maple syrup, etc.
- *scant 3/4 cup (although I recommend using a scale for the best results)
- **Equivalent to ~4 tsp sugar of choice
- This recipe is loosely adapted from several sites I love, including Well Plated and Chocolate-Covered Katie.