Kids just love waffles, especially when they have a tasty dip to dunk them in. In this healthy waffle recipe, I swapped out the sugary syrup with a tasty yogurt dip that you can put together yourself.
Most yogurts from the store contain gelatin, pectin, artificial flavours and/or colors, and loads of sugar. By using your own fruit and a plain yogurt, you have more control over the sugar and can eliminate all the other ingredients. Never fear though, if you don’t have time, vanilla yogurt is a good stand in (just omit the extra sugar!)
Waffles (makes 10)
1 cup all purpose flour
1 cup whole wheat flour
3 Tbsp ground flax seed
1 Tbsp chia seeds (optional)
1 1/2 tsp cinnamon
1/2 tsp baking soda
2 tsp baking powder
4 Tbsp sugar
1 tsp salt
1 1/2 tsp vanilla extract
2 cups full fat buttermilk
2 Tbsp butter, melted
Topping (makes about 1 cup)
1 cup plain (or vanilla flavoured) yogurt – Greek is best here. You can use plain Balkan style but you may need to drain it to keep it from getting watery as it sits.
1 cup fresh blueberries
1 Tbsp sugar
1-2 Tbsp maple syrup or honey, to taste
Make the blueberry topping and place the cooled sauce into the fridge to chill before you continue.
Turn the oven on to 200 F to keep your waffles warm if you aren’t going to be serving them immediately after cooking. Also turn on the waffle maker and let it heat up. Spray it well with non stick spray.
In a large bowl, whisk together the all purpose flour; whole wheat flour, flax, chia, cinnamon, baking powder, baking soda, sugar, and salt.
In a different bowl, whisk together the vanilla, buttermilk, melted butter and eggs. Pour this mixture into the flour mixture and stir well with a whisk.
Cook the waffles according to your waffle maker’s instructions. I use 1/3 cup per waffle on my appliance, and I get approximately 10 waffles per batch. Cook approximately 3 minutes until they are risen, cooked through and golden. Remove to a baking sheet in your oven if not eating them immediately.
To make the topping:
Heat the blueberries with 2 Tbsp water and the sugar on medium low heat until bubbling. Continue to simmer and stir for another 5 minutes until blueberries have softened and broken down. Mash with a potato masher. Take the saucepan off the heat and allow to cool to room temperature before placing in the fridge to chill.
When you are ready to serve the waffles, stir about 1/3 cup of the cooled blueberries into 1 cup of yogurt. Add maple syrup or honey to taste. How much sweetener you add will depend on if you used plain or vanilla yogurt, which has sugar already added. A great way to get your kids to cut down on sugar consumption is to buy plain yogurt and just sweeten to taste. Reduce the sugar bit by bit as you make this yogurt and soon the kids won’t even notice.
Serve the waffles cut into fingers for easy dipping, with a little cup of yogurt for the kids to dunk their waffle fingers in. Add cut up fruit such as apples, strawberries, pears or banana pieces, even!
To re-heat waffles, simply place them in a toaster until heated through.
Author: Karen Humphrey
Karen lives in the Fraser Valley of British Columbia where she is mom to her grown son Kevin (21) and wife to John. By day, she works in an elementary school and can be found flipping pancakes in the breakfast program or teaching kids to read, calculate math and cook. She’s known for getting reluctant eaters to try new things-especially vegetables! In her spare time you’ll find Karen reading, in the kitchen experimenting, drinking coffee, or out with the husband on their Yamaha motorcycle.