Double, triple, quadruple this recipe. Waffles warm great in the low setting on the toaster or a few seconds in the microwave. They also freeze very well! I make a ton and freeze them for weekday lunches (assuming everyone doesn't eat them all first!)
Author: Cynthia Rusincovitch
Whole Wheat Waffles
2cupwhite whole wheat flour
3eggs, lightly beaten
1/2cupGreek Yogurt, Plain
Apple Cinnamon Syrup
4mediumapples, cored, peeled and diced or sliced
1/2cupbutter, melted1 stick
1cup100% pure maple syrup
3/4cuporganic apple cider
Heat a large skillet or Dutch Oven on top of the stove over medium heat. Melt butter in the skillet and add apples. Sprinkle with cinnamon. Stir the apples until they are well coated in butter and cinnamon. Add maple syrup and apple cider. Stir to combine and cover the pan or skillet and allow the apples to cook until fork tender. This will take 5-7 minutes, depending on how thickly you sliced your apples. When apples are fork tender, take the cover off the pan, reduce the heat to medium low and allow the syrup to reduce until thick. (If it gets a little too thick, you can add a little additional apple cider to thin it out again.)
In a large mixing bowl, combine white whole wheat flour, coconut sugar, baking powder, and salt. Whisk until well combined. In a second mixing bowl, combine eggs, plain Greek yogurt, milk, vanilla extract and melted butter. Whisk until uniform. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
Pour waffle batter into your waffle iron based on your waffle iron's recommendations. We have used this recipe in our Belgian waffle maker and our regular waffle maker and it works beautifully in both.
Stack cooked waffles, cover with apples and syrup. Eat warm and enjoy!
Whole Wheat Waffles with Apple Cinnamon Syrup https://www.mynourishedhome.com/whole-wheat-waffles-apple-cinnamon-syrup/ October 21, 2014