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“Light Fluffy Waffles (Psst . . . they’re freezable too)”

I’m really big on having pre-prepared foods that I can make really quick.  Yes – the initial making takes some time but when the kids are demanding food, it’s nice to say to them, “Okay, in a minute” and have that be literal.  Breakfasts are tricky because my kids eat a yogurt as soon as they get out of bed at 5 am but don’t want to actually sit to eat until around 7 / 7:30.  By this time each day I’m usually knee deep into toys, trying to put things away and vacuum through controlled (barely) chaos that we call home.  So, it’s nice to have waffles, pancakes, muffins, etc. . . (I also freeze these) on hand to pop in the toaster or microwave and serve with some berries and it seems like a fairly rounded breakfast for the kiddos.

I use coconut oil in this recipe so when I reheat them in the toaster, it smells sooo good ( that’s to me, if you don’t like the smell of coconut oil then plug your nose or use a different oil because it’s going to smell disgusting to you).  You can use butter, canola or your preferred oil.  I have used butter and they turn out well but I prefer coconut oil.  So here is what you will need:

Ingredients – MINUS the photo bombing Purell.

INGREDIENTS:

  • 1 3/4 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs – SEPARATED
  • 1 tsp. vanilla
  • 1 3/4 c. milk
  • 1/2 c. coconut oil

This recipe will make 12 regular sized waffles.

AND a waffle iron.  I love my waffle iron.  If you like waffles and paninis, this Griddler is well worth having.  Click here to check it out on Amazon.  Preheat your waffle iron to 400° on medium high.  This iron is also set to griddle.  

First, start by mixing together your dry ingredients.

Then separate your egg yolks from your egg whites.

Old fashioned way of separating eggs = effective.

Measure out your milk in one measuring cup.   Mix together with vanilla and egg yolks.  Set aside.

Milk, vanilla, and egg yolks.

Measure and melt coconut oil and set aside.

Beat your egg whites until they form stiff peaks.  Set aside for last step prior to cooking.

Beating eggs with an electric hand mixer.

Stiff peaks.

With a mixer, mix together flour mixture and milk mixture on medium speed.  When well combined, while mixing, add coconut oil until mostly smooth.

Then add your egg whites to to mixture and fold in careful not to break them up too much.  Get as smooth as you can.  The beaten egg whites are what will make the waffles “fluffy”.

Added egg whites.

As far as I will fold so that I don’t lose the fluffiness the waffles need.

Now you are ready to batter up the waffle iron.  Pour or spoon your batter into the iron housing.

Spooning in the batter.

Ready.

Let it cook for about 5 minutes without opening.  Then I like to take them out, flip them and cook for another 2-3 minutes. . . so that they are an even color on both sides.

Flipped.

And done.  Almost.  Now you have to eat them then freeze them.

I like mine with syrup. The kids like theirs with berries and whip cream. Spoiled.

To FREEZE:

Allow waffles to cool.  Line a baking sheet with parchment paper or wax paper (so they don’t stick) and freeze for about 20 minutes.  Then remove from freezer, place into freezer bag and label with date.  Freeze until ready to use.

To REHEAT:

Pop them into the toaster.

Enjoy!

 

 

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