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 can make these mini or full size. (Making them mini for sure takes longer so do what works best for you!). Adapted from First Bites
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup 2% or 4% cottage cheese
- 1 egg
- ½ cup melted coconut oil or butter
- 1 teaspoon. pure vanilla extract
- 1½ cups milk
- maple syrup, applesauce, nut butter, sliced fruit, and/or additional cottage cheese for serving
1. Combine both flours, baking powder, and salt, in a large bowl.
2. Add the cottage cheese, egg, coconut oil, vanilla extract, and milk combine thoroughly.
3. Warm the waffle iron. Coat with nonstick spray.
4. Place 1 tablespoons of batter in the center of the waffle iron to create mini-size waffles. Close the waffle iron and cook until done. (I use the 4 out of 5 setting on my waffle iron.) Transfer to a plate and serve, or to a baking sheet in a 225 degree F oven to keep warm until the batch is done.
5. Repeat to finish the batch, making more mini waffles or using 1/3 cup to make full size ones.
6. Serve with desired toppings.
I prefer to use cottage cheese with either 2% o4 4% milkfat.
You can use all all-purpose flour if you prefer.
Add 1 teaspoon cinnamon to the batter for additional flavor.
To store, let cool on a wire rack and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 15-30 seconds to serve. To freeze, store cooled waffles in a zip top storage bag, with as much air removed as possible, for up to 3 months. Warm on a plate in the microwave for 30-60 seconds, turning over halfway through, or in the toaster oven.