Are you feeling like me- full of junk from the holidays, tired of all the sweets and treats laying around and so OVER eating out? I love having two weeks off with my husband and kiddos for Christmas break, but between not being forced of getting out of our PJ’s all day if we don’t want to and all of the extra holiday goodies that seem to appear- we can tend to get lazy in the food department while we’re off work (I won’t lie we can tend to get lazy in a lot of other departments too!) Although I am sad to say goodbye to all of the extra time we had together the last couple weeks, I am SO ready to get back to our schedule and routines (remind me I said this in a week when life gets hectic again!) I spent this weekend meal prepping for the return to school to try and help take a little of the load off of going back to work.
I try hard to make sure that we eat as close to a real food diet as possible (I will also be the first to admit that we are not perfect). For me, part of our real food diet is making something homemade if I can instead of buying it. We went through a phase where my youngest who is four and a half-and the world’s pickiest eater- would live off of Eggo waffles and mini pancakes if we let her. It was a looooong phase. It finally dawned on me that I could make the same damn things- and make them a whole lot healthier- and then I wouldn’t feel so guilty about her eating them all.of.the.time. I like to add mini chocolate chips to half and sprinkles to the other- although just tonight said picky eater asked me if next time I made them I would leave some just plain, which I’ve never done and happily obliged to. These waffles are SO fluffy and smell amazing while they are cooking.
These waffles are an absolute staple in our house and can always be found in our freezer. I double the recipe (sometimes triple it) and freeze them in between layers of parchment paper. No need to thaw- I put them in the microwave for 30 seconds on a side and they are good to go. A great option for a quick breakfast during the morning rush. The original recipe called for sour cream, but I use organic vanilla yogurt instead to sneak some extra protein in.
Around our house these waffles aren’t just for breakfast- it’s not uncommon to see us eating them for snacks or dinner (throw some turkey bacon on the skillet and call it a meal!). They are husband and picky eater approved- and if they win both of those groups over, you know they have to be good.
Mama’s Famous Waffles
Makes 8-10 depending on size
1 3/4 cup flour
1 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1 cup plus 3 TBSP milk
3 large eggs
1 tsp vanilla
1/2 cup (1 stick) butter, melted and cooled
1/2 cup vanilla yogurt (I prefer Stonyfield’s Organic)
Mini chocolate chips or sprinkles (“jimmie” style sprinkles work best)
Heat waffle iron. In a large bowl whisk together flour, sugar, baking powder and salt. In a medium bowl whisk together milk, eggs, vanilla and butter. Pour milk mixture into flour mixture and stir to combine. Gently fold in yogurt to combine. There will be lumps- that is okay. Lightly spray grids with cooking spray. I use a ¾ c. measuring cup almost full to scoop batter onto the grids (check your instructions for amount- every waffle iron is different) and then sprinkle on a few mini chocolate chips or sprinkles. Close iron and cook until golden brown. about 2-3 minutes. If freezing, make sure waffles are cooled before putting in the freezer to help prevent freezer burn.
Let me know what you think in the comments if you try them!
~Mama in the Mitten