There are healthy ways to cook this favorite breakfast fare. In this recipe, a 50:50 combination of whole-wheat flour to whole-wheat pastry flour is used to increase the whole grains. There’s also flax seed, coconut milk, and mango, which round out the healthy ingredients.
These waffles also freeze well. Make them ahead of time and place them in a freezer bag, separated by pieces of parchment paper until they’re ready to eat.
Nutrition (per serving)
Calories: 391; total fat: 18g; saturated fat: 11g; protein: 11g; carbohydrates: 47g; sugar: 12g; fiber: 8g; cholesterol: 88mg; sodium: 517mg
Recipe and photo by Sara Haas, R.D.N., L.D.N., a Chicago-based dietitian, chef, and Academy of Nutrition and Dietetics spokesperson.
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Makes 5 servings
- 1 cup whole-wheat flour
- 3/4 cup whole-wheat pastry flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup ground flax seed
- 2 large eggs
- 1 cup light coconut milk
- 3/4 cup low-fat milk
- 2 Tbsp melted butter (or canola oil)
- 1 Tbsp vanilla paste
- 1 Tbsp packed brown sugar
- ½ cup, plus 2 Tbsp flaked coconut, toasted
- 1 mango, peeled, seeded, and diced
How to make it
Pre-heat the waffle iron.
In a mixing bowl combine the flours, baking powder, baking soda, salt, ground cinnamon, and flax seed.
In a separate mixing bowl whisk together the eggs, milks, butter, vanilla, and brown sugar.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Note that the batter will be slightly lumpy. Gently stir in the coconut.
Cook waffles following waffle iron manufacturer's instructions.
Serve garnished with freshly chopped mango and toasted coconut.