If you read my last breakfast post about the Oatmeal GreekYogurt Pancakes with Blueberries, you know that I’ve been waking up super early once a week to make breakfast for my family. I was not happy when my alarm went off this particular morning, but I dragged my butt out of bed. When I went to go look up the recipe I’d saved online, though, I found out that the Internet connection was down!
Fortunately, I’d already mixed up the dry ingredients the night before (saves a lot of time), and I’d looked at the recipe before going to bed so I knew what wet ingredients to use. Unfortunately, I couldn’t remember the exact measurements to use for the wet ingredients. So I pretty much made the recipe up, twice.
|Mixing dry ingredients the night before saves time |
(and sanity if you can't access your recipe in the morning!)
My original recipe called for a little less wet ingredients than I ended up using, but it was just as well that I used extra; the batter was really thick even with the added wetness.
As I said, I mixed up the dry ingredients the night before. This included flour, oats, baking powder, baking soda, brown sugar, cinnamon, and ground ginger. I ground the oats up with a mini food processor thingy (that we’ve had for a few years but I’ve never used) so that they had a more fine texture.
|Blend the oats so that they have a finer texture.|
The wet ingredients were the tricky part. I knew I had to use milk, eggs, Greek yogurt, applesauce, and vanilla, but I didn’t know how much! Thankfully the waffles turned out well in the end.
|Even though I didn't know how much wet ingredients |
to use, the batter turned out well.
It’s been a while since I’ve made waffles (and the last time I made them I used a box mix), so I had a bit of trouble with the waffle iron. By the time I got to the last of the batter I think I had a pretty good handle on things. The only problem I had was that the waffles seemed to be burning before they were cooked all the way through. They tasted fine, but they just looked darker.
Mom and Kyle both liked the waffles (although Kyle said I should have made blueberry pancakes again. That was before he ate the waffles, though). They were filling and nutritious, and Kyle still doesn’t know that what I’m feeding him is healthy.
The recipe made six and a half Belgian waffles (26 mini waffles in all) and when I plugged everything into Calorie Count, they came out as 270 calories per waffle (or four mini waffles), 190 mg of Sodium, 2.4 g of fat, and 9 g of protein. Of course it all depends on what ingredients and brands you use, so I’d recommend plugging your own values in at Calorie Count.
1 ¾ cups all-purpose flour
¾ cup old fashioned oats (ground up in a blender/food processor)
2 tsp baking powder
¾ tsp baking soda
2 tbsp brown sugar
1 tsp cinnamon
½ tsp ground ginger
¾ cup milk (I used skim but you can use whatever you prefer)
¾ cup nonfat plain Greek yogurt
1 cup unsweetened applesauce
1 tsp vanilla
Mix up the dry ingredients in a bowl and set aside. In a separate bowl, combine all wet ingredients.
Pour dry ingredients into the bowl with the wet ingredients and mix well. Set aside.
Heat waffle iron, letting the batter sit as you wait for the iron to heat. One the iron is heated, spray with nonstick cooking spray and pour ½ cup of batter in pan. Cook until the steam stops, then remove the waffle. Spray iron again and pour more batter, removing waffle when steam stops.
Serve waffles with your favorite toppings and enjoy!
|I enjoy drizzling my waffles with honey; the honey gives a sweet taste, |
but it doesn't overpower the waffles.
So… what do you do if you need to get online and the Internet connection is down?