On the first day of breakfast, my kitchen brings to you…waffles! I love waffles for breakfast since they’re filling, and swapping butter for coconut oil and plopping some fruit on top makes them a lot healthier!
There’s kind of a twist with these waffles though, since you don’t have to waste time in the morning waiting for them to cook. Instead, you just have to set aside a couple hours every few weeks (I usually use the extra time I have on Saturday mornings), and make a batch of waffles (I always make a double batch). Then you seal them in a Ziploc bag and put them in the freezer. When you’re rushing to class in the morning and have no time to actually create something, just pop one in the toaster, throw on some fruit, and you’re good to go!
Waffle Recipe (It’s great cause you can also make pancakes with this exact recipe. Just use a frying pan instead of a waffle iron.)
3 Tablespoons Butter
2 Cups Flour
1 Tablespoon Sugar
4 teaspoons Baking Powder
2 Cups Milk
Cooking spray for the waffle iron
Combine the flour, sugar, and baking powder in a large bowl. Melt the butter, and beat it along with the milk and eggs. Then add the wet ingredients to the dry ingredients until it’s just combined (it’s okay if the batter is still a little lumpy). Spray your waffle iron with cooking spray, and use a 1/4 measuring cup to scoop batter onto the waffle iron. Cook until golden brown, then let them cool, and put them in a bag in the freezer.
If you need to eat on the go, you can make a waffle breakfast sandwich, with waffles in place of bread, some peanut/almond butter, sliced bananas or strawberries, and anything else you want to add in the centre of the two waffle ‘slices’.
Waffles are insanely versatile, so play around with the recipe and toppings as much as you want! Fruit or oats can be added straight into the waffle before you cook it, just make sure you add a little more milk, and there’s tons of different topping combinations! Who says it just has to be butter and syrup? Have fun personalizing your waffles! xoxo