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An easy healthy waffle recipe made with whole wheat flour and flavored with strawberries, blueberries, and blackberries for a delicious high protein and fiber breakfast.
I think one of the reasons why I love weekend so much is because it also means it is time for brunch! Which for me personally means a combination of a sweet and salty breakfast. Cause let’s face it is the weekend and who want to take important decisions on weekends right? (haha)
We usually go out for brunch on Saturdays and then Sunday are kind of a more lazy day for us so we usually prepare a delicious brunch at home. Which the past couple of months have been waffles. I am sure you can tell by checking out my latest post, which has mainly waffles. Anyway, this recipe is one of my favorites. One because they are so easy to make. And two because you get some thick, crunchy on the outside and a bit chewy in the inside waffles. And to make them even more delicious I added some fresh berries and a delicious chocolate sauce which my friends at ChocZero send.
How to Make Healthy Waffles
- In a large bowl mix together whole wheat flour, baking powder and salt. In separate bowl, lightly beat eggs. Add milk, maple syrup, coconut oil and vanilla and whisk until well combined.
- Transfer the wet ingredients to the dry and mix everything together.
- Preheat waffle maker and make waffles according to your waffle maker’s instructions. I like using a big ice cream scoop to scoop out the dough into the waffle maker. That way I avoid making a mess.
- Once your waffles are done remove them from the waffle maker and top them with your favorite toppings.
Healthy Waffle Recipe
- 2 eggs
- 1 1/2 cups almond milk
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups whole wheat flour
- In a large bowl mix together whole wheat flour, baking powder and salt. In separate bowl, lightly beat eggs. Add milk, maple syrup, coconut oil and vanilla and whisk until well combined.Transfer the wet ingredients to the dry and mix everything together.Preheat waffle maker and make waffles according to your waffle maker’s instructions. Amount of batter depends on the size of your waffle maker. Once the waffles are done top with your favorite toppings.
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These Vegan Gluten-Free Crepes are so easy anyone can make them. Plus, crepes are so versatile you can play adding sweet or savory ingredients. The combinations are endless.
I have always loved crepes! Sweet, savory, a combination yo name it! I just love them but I had always been very intimidated to make them. A couple of years ago I found this great recipe for buckwheat crepes on Bon Appetite and they have become a regular in our house.
I love them with salmon and cream cheese, pear, and cottage cheese or eggs and spinach. But last week I decided I wanted to try out something different. So as you have probably seen on my past couple of recipes I have been pretty obsessed using coconut milk to make whipped cream. I had tried this recipe on the past but had no luck with it! The cream was just not cream. The consistency was just to watery, not at all like whipped cream. Anyway, I decided to give it a second try and this time I was able to succeed. The key:
Keys to Making Coconut Whipped Cream
- Use full-fat can coconut cream. Avoid the light version which has already been diluted with water and had the coconut fats removed.
- Refrigerate overnight. Make sure you place your full fat of coconut milk on the fridge at least one day before you are planning to use it.
- Avoid shaking the can at least one hour before you refrigerate it. Whenever you shake the can you are combining the coconut fat with the milk and remember to make the perfect whipped cream you want to use only the fat.
- Beat the coconut fat using an electric mixer with chilled beaters on medium speed; turn to high speed.
For this recipe, I added dried raspberries to the coconut milk but you can leave this behind or try it with other dry fruit you prefer.
For other delicious crepes recipes check:
Vegan Gluten-Free Crepes
For the crepes:
- 3/4 cup buckwheat flour
- 3 eggs
- 1/4 cup coconut oil
- 1 1/4 cup water
- 3/4 cup almond milk
For the coconut whipped cream
- 1 can coconut milk
- 1 tbsp monk fruit
- 1/4 cup dried raspberries
- For the coconut whipped cream:Refrigerate can of coconut milk, 8 hours or overnight.Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.Open can of coconut milk, taking care not to shake it. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form. Set aside. For the crepesPlace flour in medium bowl. Whisk in eggs, coconut oil, water, milk and salt.Heat a nonstick skillet over medium-high heat. Once the skillet is hot enough add ¼ cupful batter. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds.Using spatula, turn crepe over and cook for 30 seconds more. Transfer to plate. Repeat with remaining batter. Fill crepes by spreading the coconut whipped cream and topped with raspberries, blueberries and banana.
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If you follow me on social media (which you should: @marianadiezcoach). You probably saw how much I bragged about my new waffle maker. I had been wanting one for a while but Adrian kept saying that we don’t have enough storage space at our kitchen for all the things I have. I have to be honest our kitchen is not the biggest and it definitely doesn’t have a lot of cabinets. And, well I do have a lot of kitchen utensils and appliances. But even though Adrian says some of them are useless I promise I use all of them. I just enjoy too much cooking and baking and if you like it too you probably know how important is to have this or that piece of equipment right? hahaha
How to Make Sweet Potato Waffles
Anyway, just to prove my point that I was going to be using my waffle maker a lot, just kidding, The truth is that I am obsessed with waffles (you can read more about my obsession on my previous post:) I have been testing lots of different recipes using my waffle maker. Some of them have not been quite that good, but some of them like these sweet potato waffles turned out delicious!
For this particular recipe I used oat flour but I think it might also work with almond flour for those of you who are on the keto diet. (I am not sure though. I haven’t personally tried it).
I sweetened them with a little bit of agave since the sweet potatoes add sweetness to them. Plus, you will probably be serving them with honey or maple syrup so you don’t need them to be that sweet.
I hope you enjoy them! And if you have any ideas or suggestions on a new waffle recipe please let me know! I would love to experiment and come up with something new. Until next time!
Sweet Potato Waffles
- 1 cup sweet potato (cooked and mashed)
- 2 tbsp almond milk
- 2 eggs
- 1 cup oat flour
- 1 cup almond flour
- 1 tsp. baking powder
- 1 tbsp cinnamon
- 1/4 tsp salt
- 1 tbsp monk fruit
- In a small bowl whisk all of your wet ingredients. In a medium bowl mix all your dry ingredients. Add your wet ingredients into the dry and mix until well combined. Add a little bit of coconut oil to your waffle maker and pour 1/4 of the batter. Cook until waffles are crispy on the outside.
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