Ahhh, waffles…
Lately I’ve been playing around with my new Breville No Mess Waffle Maker {ok, it’s my mom’s, but I think I might steal it…shhhh!}, and I believe I have finally mastered that light and crisp quality that waffle dreams are made of. Seriously. A beautiful browned exterior that actually STAYS crispy for more than 2 seconds after taking it off the iron, and a remarkably puffy interior that tastes like a cloud floating down from waffle heaven. (Just go with me, here.)
Plus, you would never guess that these are whole grain, have no added sugar, and ring up just over 200 calories per HUGE waffle.
So it follows that loads of decadent-tasting toppings are in order to complete the wholesome meal. Yep, globs of peanut butter, handful chocolate chips, drizzle of maple syrup, and sweet caramelized banana (just pan-sear slices with a smidge of coconut oil 1-2 minutes).
But of course go nuts (literally and figuratively) with your toppings and create your own masterpiece. These waffles go with everything.
The fine writers over at Fine Cooking helped me out with some tips on the art of light and crisp waffles, and I’ve incorporated them into this healthy recipe for the best of both worlds!
- Cornstarch for crispness. Sounds simple, like it wouldn’t make a difference, but it ACTUALLY DOES. While it’s not the most common ingredient, it’s cheap, lasts pretty much forever, and works great as a thickener for sauces as well. I always keep some on hand.
- Thinner batter = crisper waffle. While it’s tempting to use the same batter recipe for both pancakes and waffles, the consistency shouldn’t be the exact same for best results. Liquid fats (as opposed to butter) are also preferable for waffles.
- Whip up those egg whites! For that extra level of airy, melt-in-your-mouth fluffiness, take the tiny bit of extra effort to whip the egg whites to soft peaks before adding them to the batter. It’s worth it, promise.
As a side note, I recently published a different healthy waffle recipe, and I don’t want to discredit those at all. They have a somewhat thicker and heartier texture and are quite soft on the inside. Also very delicious! This recipe aims more for light and crisp textures.
- 7 Tbsp white whole wheat flour
- 1 Tbsp cornstarch
- 1 tsp baking powder
- 1/8 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg*
- 1/4 tsp allspice*
- 7 Tbsp 1% milk
- 1 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 egg whites
- 2 packets Stevia in the Raw**
- Mix flour, cornstarch, baking powder, sea salt, cinnamon, nutmeg, and allspice until thoroughly combined.
- In a separate bowl, whisk milk, coconut oil, and vanilla. (The coconut oil hardens if combined with cold milk, so either let the milk come to room temp before adding melted oil, or simply use the solid and microwave the mixture about 10 seconds until the oil can be incorporated.)
- Pour dry ingredients into wet and stir until just combined.
- Separate egg whites into another bowl. Using a hand mixer on high speed, beat until soft peaks form. Add sweetener and beat another couple seconds. Gently fold beaten whites/sweetener into batter.
- Cook half of batter in heated waffle iron until browned and crisp. Repeat with remaining batter. (Keep prepared waffles on warm oven racks if not eating immediately, especially if making larger batches.)
- Top as desired and enjoy!
- *Spices are optional, or to taste.
- **Or 4 tsp natural sweetener that subs 1:1 for sugar, or 4 tsp coconut sugar
- Inspired by tips from Fine Cooking