My kids love to have high-carb, sweet breakfasts (pancakes, cold cereal). I prefer that they have something higher in protein to get a good nutritional start on the day, but I also fall prey to needing something that can be served quickly. These waffles (from a Cuisinart waffle iron recipe but adapted to be healthier) cover all the bases: my kids see them as a "treat" breakfast, they're full of protein and whole grains, and they're a fast weekday breakfast. I often make a double batch, freezing all and toasting as needed. —doctorbaker
20 small waffles
whole wheat pastry flour
Other Ingredients (at room temperature)
eggs, lightly beaten
coconut oil (warmed to liquid consistency)
Combine all dry ingredients in a medium bowl; mix well.
In a large bowl, beat eggs, coconut oil, peanut butter, and milk together until smooth.
Add dry ingredients to egg mixture and stir to incorporate.
Let batter rest for a few minutes while heating up waffle iron.
Once waffle iron is warm, pour an appropriate amount of batter into the iron (mine uses about 1 cup per 4 waffles). Close lid a cook until waffles are just starting to brown. Place waffles on cooling rack. Repeat until all of the batter is cooked.
Once waffles are completely cooled, cut or break into toaster-size pieces and freeze in a closed container.
To serve, just take one or more waffles out of the freezer and toast (I use the darkest setting on my toaster).
Since the waffles themselves have no added sugar, serve with fruit, maple syrup, or jam.