Coconut Chai Toaster Waffles
Makes ~12 toaster-sized waffles
If you've been following my blog for a while now, you might be catching on to the fact that I love breakfast. If I had to choose one meal to eat three times a day, breakfast would win hands down! I love that it can be anywhere from savoury to sweet and simple to complex.
When my sweet tooth is calling, waffles are at the top of my list. I have a tiny kitchen and I don't have a waffle iron, so other than the odd trip to Scandilicious I've been missing out. If you live in Vancouver and haven't been to this little breakfast spot go check it out - their gluten-free waffles are AMAZING! We're talking decadent weekend treat here though, not an every day breakfast. BUT I recently came across this little toaster-sized waffle iron at Crate and Barrel - perfect for my apartment sized kitchen :)
Speaking of sweet tooth - here's a quick update on the possible link between sweet drinks and dementia from Marion Nestle. Short, sweet, and on point (as usual) - and yet another reason to cut that pop out of your life. Give it a quick read.
Now, back to breakfast.
These make-ahead toaster waffles are a healthier version than the store-bought kind (read: real ingredients, protein, fiber, and no added sugar). This makes them a quick weekday option without compromising nutrition. I've been making batches and throwing them in the freezer. Just take them out and pop them in the toaster and you're good to go!
- 1 very ripe banana
- 1 cup rolled oats
- 1 cup egg whites
- 1 tablespoon ground flax
- 2 tablespoons psyllium husk
- 1 teaspoon chai spice blend (I used Epicure)
- 1 tablespoon coconut puree (If you don't have any use coconut oil, but the unrefined stuff that actually tastes good!)
- 1/2 teaspoon baking powder
- 1 cup milk or milk alternative (divided into two) *add 1/2 cup to start
Tip: You can turn these into pancakes too. Instructions for pancakes follow below.
If you're not a fan of coconut or chai, you can easily make these plain by skipping or changing the spice mix and coconut oil. Sub a different kind of oil and skip the spice altogether or just add cinnamon and a splash of vanilla.
- Put 1/2 cup of milk and all other ingredients into a good blender. Save the other 12 cup of milk to add later. Blend until smooth. The batter will turn out best if you have a Vitamix or similar blender, but you can get away with a food processor - your batter will just have a bit more texture.
- Preheat your waffle iron or if you're making these into pancakes heat your man to medium (or medium-low) heat.
- Let the waffle batter stand in the Vitamix while your waffle iron heats (about 3-4 minutes). The batter will thicken as it sits - it should be too thick to pour without the help of a spatula, sort of like pudding.
- Spray your waffle iron lightly with oil and pour the batter in batches into your waffle iron and spread it out so it covers the bottom of the iron, but not quite to the edges. Close the waffle iron. The trick is not to add too much batter - you need less than you think.
- Cook for about 4-5 minutes - resist the urge to peek until you think they're done! trying to open the iron too early will make them fall apart. You might need to experiment a little to see how long they'll take in your waffle iron, but you'll know they're done when they're just golden-brown on both sides and they stay together when you take them out of the waffle iron.
- Take the waffles out and put them on a cooling rack to cool. Keep going until all of the batter is used up.
- As the batter sits between batches it'll thicken up. When it gets too thick to pour, add a splash or two of milk and give it a quick blend so it's the right consistency. You may have to do this more than once while you're cooking them.
- If you're eating the waffles right away, cook them until they get just a little crispy on the outsides. If you're planning to freeze them for easy weekday breakfasts, under cook them just a bit so they'll cook up just right when you reheat them in the toaster.
- When the waffles are cooled, put them into freezer bags and freeze. Take them out of the freezer and pop them in the toaster for healthy home-made breakfast on the way out the door!
- Follow the steps above, but make the batter thinner with extra milk, so you can actually pour it out of the blender into the pan.
- Make sure you use a good non-stick pan or give you pan a generous spray with cooking oil, and cook as you would normally cook pancakes! Flip them when you start to see bubbles and the bottom side is golden.
- *The batter will thicken as it stands between batches. To thin it back down to the right consistency add a splash or two of milk and blend it up quickly right before you pour a new batch into the pan.
Note: This batter rises quite a bit, even in the waffle maker. As they cool they'll go back into a toaster waffle shape.
Serve your freshly toasted waffles with fruit, plain yogurt, and a drizzle of maple syrup. For extra deliciousness add an extra sprinkle of chai spice and some shredded coconut to top things off. Yum!
Per 3 waffles (1/4 recipe) without any toppings
For fun, let's compare how these homemade waffles stack up to a popular store bought brand:
- 3 Eggo* Original Waffles have: 270 calories, 9 g of fat (3 saturated), 540mg sodium, 82mg potassium, 42g carbs, 1.5g fiber, 3g sugar, 6g protein.
- For the fiber, sodium and balance between carbs and protein I'd say the homemade version is worth the effort. Not to mention it tastes better and is made with whole food ingredients instead of refined flour
*nutrition info from Kelloggs Canada website