In the morning, I'm makin' WAFFLES!

My children, especially my big darling middle boy, love to eat frozen waffles.  As in, he can eat 4 in one sitting on the right day.  And he's three.

So after running through a miniature scientific method session, I deduced that the only reason my son is eating these waffles is because they are convenient.  That is all.  One of the ways I am approaching things right now is, that if there is a more nutritious version of things my kids already eat that doesn't taste like cardboard, that they are not getting simply because I am not making it, I will make it.  That seems like an easy baby step.

And so was born the new population of waffles living in our freezer, ready for consumption by quadruples, if necessary.  And I feel a lot better about 4 of these than 4 Eggos.

Addressing the syrup issue is now on my list.

I got this recipe from allrecipes.com. Next time I am going to substitute applesauce for the oil entirely.  I think it would work out.  Let me know if you try it and it does. I didn't use the flax seed meal or the wheat germ, because I was fresh out. :) Next time.

Whole Grain Waffles

2 eggs, beaten
1 3/4 cup skim milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 tsp. vanilla
1 cup whole wheat pastry flour
1/4 cup all purpose flour
1 cup flax seed meal
1/4 cup wheat germ
4 tsp. baking powder
1 Tbs. sugar
1/4 tsp. salt


1. Whisk eggs, milk, oil, applesauce, and vanilla together.  Beat in both flours, flax seed meal, wheat germ, baking powder, sugar, and salt until batter is smooth.

2.  Preheat waffle iron and coat with cooking spray. 

3.  Cook waffles until golden brown and delicious!



I placed the leftover waffles on baking sheets, stuck them in the freezer for about 15 minutes and then placed them in freezer bags, so they are ready to go anytime.