Greek Yogurt Waffles
Adapted from Naturally Nourished Kids
These waffles saved us during the newborn and toddler stage, when Mabel had just arrived and Noah was still a toddler himself. I made a big batch while nesting and froze them for quick grab breakfasts, and they've stuck around ever since. Noah is almost 6 now and Mabel almost 4, and these are still one of our go-to breakfasts, especially on mornings when we're eating in the car on the way to school. I pair them with a couple of sausage links and can breathe easy knowing they're getting a protein fueled start to the day. Incorporating the berries into the waffles is a fun way to ramp up antioxidant intake on the go, but if your child prefers a plain waffle with berries on the side, you can absolutely leave out that step and these will still work beautifully.
Why we love these
Greek yogurt and eggs bring a solid protein base along with fat to keep everyone full and steady through the morning. Almond flour and tapioca flour keep these grain free while giving a texture kids actually like, and the collagen adds another boost of protein without changing the flavor. Blueberries fold in a dose of antioxidants right into the batter, so it's one less thing to think about packing separately.
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
1 cup full fat Greek yogurt
3 medium eggs
1 tsp vanilla extract
1 Tbsp maple syrup
1 ½ cups blanched organic almond flour
½ cup tapioca flour
2 scoops Naturally Nourished Pure Collagen
1 tsp grain free baking powder
¼ tsp sea salt
¾ cup fresh blueberries
Avocado or olive oil spray
Directions
In a medium bowl, combine the Greek yogurt, eggs, vanilla, and maple syrup, whisking to combine fully. In a separate bowl, combine the dry ingredients, almond flour, tapioca flour, collagen, baking powder, and sea salt. Add the dry ingredients to the wet ingredients and stir until fully incorporated and no lumps remain. Gently fold in the blueberries.
Heat a mini waffle iron, or any waffle iron will do, and spray with avocado oil spray. Once hot, pour in about ¼ cup batter and close. Set a timer for 2.5 minutes. Once cooked, carefully remove each waffle and set on a cooling rack.
Serve with a pat of grassfed butter and a drizzle of maple syrup.
Notes
If freezing, let these cool fully before transferring to a freezer bag. Place a piece of unbleached parchment paper between each waffle to prevent them from sticking.
Makes 12 Servings of 1 waffle each. Nutrition per serving: 150 Calories, 9 grams Carbs, 10 grams Protein, 8 grams Fat, 1 gram Fiber.