For the last two months, I have been in a bit of a breakfast rut. From what I have heard and read, this is not uncommon during pregnancy. When so many things make us sick, it’s natural to gravitate towards something that works.

When I first get up, I usually have a banana or a piece of fruit to get me through my workout. Post-workout, I am ready for something hot and that something hot has been the same and I’m a little embarrassed by it: Toaster waffles with real maple syrup (heated up) and 1 egg & 2 egg whites, and then usually some more fresh fruit. And let’s be honest,  the fruit is just there to make me feel better about my carb and sugar addiction.

I love the combination of sweet and salty. Because I realized that it’s probably not the healthiest breakfast every single day, I tried cutting out the waffle. When I did that, I was left craving something sweet with my eggs. I even tried just the maple syrup and eggs. That was just plain gross.

So, when the new year hit, I knew I had to do something to improve the breakfast. I knew I couldn’t walk away from the combo, but I could walk away from buying pre-made toaster waffles. I did a little research and found a recipe by Mark Bittman that would do the trick.

For the last two weeks, I have been making a batch on these on the weekend and then freezing them for the rest of the week. I cut them in half before I freeze them. I decided that half a waffle is better than a whole waffle and makes it not quite as luxurious as tucking into a plate-sized Belgian waffle.

 

overnight waffles

These waffles toast up nice and crisp. You can’t beat the taste and you can bet I will not go make to pre-made toaster waffles again.

Overnight Whole Grain Waffles

modified from Mark Bittman’s How to Cook Everything cookbook

Makes 5-6 waffles, dough sits overnight

[1/2] tsp. instant or bread machine yeast
1 cup whole wheat flour*
1 cup spelt flour
1 TB. sucanat or sugar
[1/2] tsp. salt
2 cups almond milk*
8 TB. butter, melted and cooled
1 tsp. vanilla extract
oil for greasing the waffle pan
2 eggs, yolks and whites separated

*you can use a combination of any two flours or 2 cups of one type of a flour. Bittman calls for all-purpose which I won’t touch, so I substitute. I have also used whole wheat pastry and spelt, but I have to say I really like whole wheat flour better.

*you can use any type of milk that you would like. I have also used light coconut milk which (shockingly) worked really well.

The night before or 8 hours before you want to eat your waffles: In a large bowl, whisk together the flour(s), yeast, sugar, and salt.

Stir in the milk, butter, and vanilla. Stir until combined.

Cover with plastic wrap and let sit overnight or for 8 hours.

When you are ready for some waffles: Grease the waffle pan and preheat it.

Separate the yolks and add the yolks to the batter. Stir until combined.

In a medium glass bowl, beat the egg whites until they form soft peaks. I recommend using a hand mixer on medium speed for for 1 [1/2] to 2 minutes. Fold the egg whites into the batter.

Pour [1/3] to [1/2] cup batter into the waffle pan and cook as directed.

Depending on the size of the waffles, you may want to cut them in half.

Enjoy your waffle, and then get back to work.

Once the waffles have cooled, wrap waffles in aluminum foil and then place into a plastic bag. Store in the freezer for up to 3 weeks.

To reheat: place waffle in toaster oven or toaster (depending on size of openings) and toast.

Recipe Review:

overnight waffles

You already know I love these.

overnight waffles

 

You just can’t beat the texture or the taste of homemade waffles. I’m sorry Kashi, but you have nothing on these. The yeast gives them a tang, the whole wheat flour gives them a nutty taste, and there is just something about homemade waffles that make me smile every time.

Aside from having to sit overnight, they come together fast and easy. The hand mixer is key for the eggs, unless of course you are looking for a good arm workout, then by all means, beat away with your whisk.

In the future, I want to experiment with adding flaxseed meal, chia seeds, and some more spices. I know I can make them healthier but for now, I am happy enjoying my homemade waffles, every single day.

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Pregnant or no, have you fallen into a breakfast rut? What’s your morning meal look like?

 

 

 

 

 

 

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