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Waffles
Protein-packed waffles that are crispy on the outside and fluffy on the inside with no added sugar.
Makes 6
FlourBaking powderBaking soda
Ingredients
DRY INGREDIENTS
2 cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon
WET INGREDIENTS
6 tbsp butter
1 tbsp vanilla
1 cup milk
1 cup plain Greek yogurt
4 large eggs
TOPPINGS
Maple syrup
Whipped cream
Fresh berries
Method
- 1Plug in the waffle maker and preheat on a high setting.
- 2Melt the butter on the stove.
- 3In a large bowl, combine the dry ingredients.
- 4Add the wet ingredients and mix until smooth.
- 5Spray the waffle maker with avocado oil.
- 6Ladle batter into the waffle maker and cook long enough until golden brown and crisp.
- 7Remove with a fork and transfer to a plate.
- 8Serve with maple syrup, whipped cream, fresh berries, or your favorite toppings.
Notes
- Adapted from a New York Times Cooking waffle recipe.
- I use a Belgian waffle maker, but any waffle maker will work.
- Keep finished waffles warm on a baking sheet in a low oven while you cook the rest.
Swaps
- Make a double batch for a big crowd or to freeze the extras.
- Use vanilla Greek yogurt for a slightly sweeter waffle.
Use It Again
- Freeze leftover waffles and reheat in the toaster for busy mornings.
- Turn breakfast into dinner and serve with frozen chicken nuggets for an easy chicken and waffles night.
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