By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Waffles are our family’s favorite weekend breakfast! But these aren’t just any old waffles. Baked goods don’t have to be full of “empty carbs” and loads of calories and sugar. We use waffle batter as an -opportunity to up the nutrient density of the most important meal of the day. Start off with various gluten free flour blends; preferably higher fiber and protein choices like almond/oat/brown rice blends or try garbanzo bean flour for a more savory waffle. Gluten-free flours are getting more and more prevalent at grocery stores so they should be easy to find.
Next, we love to add:
The possibilities and combinations are endless! In fall, roasted pumpkin and homemade applesauce are yummy and sliced bananas or fresh/frozen blueberries are delicious anytime. Waffles even make great leftovers for a hearty, quick breakfast before rushing out the door. I like to get creative and fold over ½ a waffle with almond butter and fresh strawberries or banana slices for a quick and healthy “breakfast sandwich.”
Servings: 10 - 12
Trans Fat: 0.5g