The whole-wheat flour isn't overpowering and actually gives the waffles a nutty flavor, plus the milk and yogurt provide calcium and protein. Feel free to substitute vanilla yogurt for plain (just don't include the three tablespoons of extra sugar). Sour cream or buttermilk are also good swaps.
My kids like to add a few chocolate chips or nutella for serving, and fresh berries or banana are also a nice touch. Or top with ice cream/ whipped cream for a dessert! Freeze any leftover waffles for quick weekday mornings.
Whole Wheat Yogurt Waffles
Makes 4 large waffles (or 16 individual)
- Cooking spray
- 1 1/4 cups all-purpose white flour (unbleached)
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 egg white
- 1 cup nonfat plain yogurt (or use vanilla yogurt and don't add extra sugar)
- 3 tablespoons sugar (if using plain yogurt)
- 3 tablespoons vegetable oil
- 1 1/2 cups skim milk
1. Coat waffle iron with cooking spray and preheat.
2. In a large bowl, whisk together flours, baking powder, soda and salt. In a medium bowl, whisk egg and egg white until frothy. Whisk in yogurt, sugar and oil until smooth. Whisk in the milk. Add the milk mixture to the flour mixture and stir just until blended.
3. For 8-inch waffles, ladle about 1 cup of batter onto waffle iron and bake according to machine instructions. (Adjust the amount of batter for other sizes).
4. Repeat process with remaining batter.
Source: American Medical Association Family Cookbook