When I was pregnant, I swear I went through at least a box of freezer waffles a week. Especially in the first trimester, there were a few foods I craved all the time: bagels with inches of cream cheese, frozen waffles with lots of butter and Indian food.
Gah, can you imagine being sweet Vander in my belly!? Having to deal with a constant influx of loaded breakfast foods and spicy curry? Poor thing. I vividly remember standing in the kitchen those first few weeks, hurriedly eating a bagel while I was waiting for my frozen waffles to be done toasting. Whenever I see a bag of bagels, I am instantly transported to that time.
St. Louis friends, you will know I’m pregnant again when there is a shortage of whole-wheat frozen waffles at Trader Joe’s.
Ironically, I was never a breakfast fan. Even now, I still prefer my dinner leftovers than traditional breakfast foods. I think that’s why I fell so hard for the concept of avocado toast; it feels like lunch but has become a perfectly acceptable breakfast option. It’s probably why my breakfast today consisted of a bowl of leftover red lentil soup and a few cuties.
However, that all goes out the window when it comes to our weekend fare. Suddenly, I’m back to craving those waffles again. With a cup of my cashew chai latte, of course. BL started this obsession a few months ago when he begged for homemade waffles one weekend and ever since, we’ve been hooked. Especially after a good family walk/jog around the neighborhood, it’s fun coming back to the house to snuggle in for a lazy morning with waffles.
The good news? You don’t have to wait for Saturday to make these! Whip up a batch this weekend and then freeze the rest for whole-grain breakfasts (or dinners!) throughout the week. Forget frozen waffles and make your own.
These beauties come from my dear friends Liz and Sara’s cookbook, Fertility Foods. As I’ve written before, we struggled for a few years to get- and stay- pregnant. During that time, Liz become my trusted resource in fertility foods research and this book is a gem for anyone in a similar space. With 100+ recipes, tips on managing stress and a dietary breakdown to help you understand what will help your body conceive, this book is a gem. Highly recommend if you or anyone you know is struggling with infertility. (Also- Liz has a great community, Bumps to Baby. Again, check it out if you or someone you know is in this space and wants more resources.)
To turn these into freezer waffles, allow waffles to cool to room temperature and then place in a ziploc bag, separating the layers of waffles with parchment paper or foil. Label the bag, then freeze for up to 2-3 months. To reheat, remove waffles from the freezer and place directly in the toaster or toaster oven.Print
How to make whole wheat freezer waffles! If you like whole wheat waffles, then you’ll want to DIY your own. Perfect for busy mornings!
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 cups milk (they suggest whole milk; I used low-fat)
- 2 tablespoons melted butter, cooled to room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 1/8 cup ground flaxseeds
- Preheat a waffle iron. In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together the eggs, milk, butter, vanilla and brown sugar. Pour wet ingredients into the dry ingredients and stir until just combined;the batter will be slightly lumpy.
- Cook waffles following the waffle iron manufacterer’s instructions. Serve warm or freeze for later.
- Serving Size: 1/6th recipe (about 1 large waffle or 2 regular waffles)
- Calories: 260
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 9 g