Yogurt Waffles
Start your day with these delicious Yogurt Waffles, brimming with protein! Make a batch and pop the extras in the freezer for a convenient breakfast option later on.
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Ingredients
- 1 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose unbleached
- 1 tablespoon + 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- cooking spray
- 2/3 cup Stonyfield Plain 0% Fat Yogurt
- 2 large eggs
Instructions
- 1
In a blender, start by adding the liquid ingredients: pour in the milk, followed by the yogurt, eggs, and vanilla. Then, introduce the flour, baking powder, and salt. Blend the mixture until it is fully incorporated and smooth, which should take approximately 30 to 60 seconds.
- 2
Preheat your waffle iron to medium heat (I set mine to number 3) and allow it to warm up properly.
- 3
Once the waffle iron is ready, lightly coat it with cooking spray. Pour 1/2 cup of the batter into the center of the iron, close the lid, and cook until the waffles turn a golden brown and the edges become slightly crisp, which will take about 3 to 4 minutes.
- 4
Continue this process with the remaining batter, or store any leftover batter in the refrigerator for later use.
Nutrition Information
Notes & Tips
- *To make gluten-free I tested this with Cup4Cup Gluten free flour and added 2 more tablespoons of almond milk. This will NOT work with almond flour.