Waffles are a weekend staple in our house and I’m always happy when I find a new favorite recipe—especially when its one that freezes well for quick weekday breakfasts. These Vanilla Mini Whole Wheat Waffles are always a hit for breakfast with my kids.
Today, I’m delighted to share a recipe sneak peek from First Bites: Homemade, Nourishing Recipes from Baby Spoonfuls to Toddler Treats, by Leigh Ann Chatagnier for waffles that have been making my family so very happy.
The cookbook, which has recipes for babies, toddlers, and a whole section just for mamas (which is perhaps my favorite part of the book!), is beautiful to flip through and easy to cook from. I can’t wait to explore more recipes both for my girls and for myself—and this book has been the first one I’ve been pulling down from the shelf when I find myself in a cooking rut. On my to-make list are the Beet and Strawberry Smoothies, Overnight Pumpkin Pie Oats, Pumpkin Apple Bread, Asian Chicken Meatballs, Almond Butter and Coconut Bars, and the Nourish Bowls.
So more about these waffles. They stir up quickly in a bowl and are packed with nutrition from whole-wheat flour and cottage cheese—which is a total win since it adds protein but you can’t even tell it’s there. You can use whichever type of milk you prefer and you can prepare them mini, according to the recipe, or make them full size for the adults at the table.
Some of us enjoyed them with butter and maple syrup, one of us had applesauce on top, and another had some jam. I even froze the leftovers in a freezer storage bag and recently pulled a few out and turned them into nut butter and jam sandwiches for the girls packed lunches. My kindergartener was so excited to have this in her lunchbox!
You would never know these waffles are good for you judging by their fluffy texture and delicious taste, but they’re made with only the best ingredients—including an extra dose of protein due to my secret ingredient of cottage cheese, which your baby won’t even detect! Make a batch and freeze for easy breakfasts any morning of the week.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 ½ tbsp. baking powder
- ¼ tsp. salt
- ¼ cup cottage cheese
- 1 egg
- ½ cup melted coconut oil
- 1 tsp. pure vanilla extract
- 1 ½ cups milk (feel free to use almond or coconut milk here)
1. Combine both flours, baking powder, and salt, in a large bowl.
2. In a smaller bowl, combine cottage cheese, egg, coconut oil, vanilla extract, and milk and
whisk to combine thoroughly.
3. Slowly combine wet ingredients into the dry ingredients and whisk to combine. Use batter
4. Place 1-2 tablespoons of batter in the center of the waffle iron to create mini-size waffles.
5. Cook until done.
6. Serve with desired toppings.
Fun toppings: Any type of fruit, peanut butter, coconut shavings, maple syrup, and chia jam.
Reprinted with permission from Skyhorse Publishing