Greek Yoghurt Waffles

Name: Greek Yoghurt Waffles
Total time: 25 min
Yield: 6 servings
Ingredients: 195 g natural Greek yoghurt; 65 ml milk; 60 g butter; 2 ea eggs; 5 ml vanilla bean paste; 40 ml maple syrup; 150 g plain flour; 9 g baking powder; 0.4 g salt; 65 g frozen blueberries

Recipe from @its_mandagram Kid-Approved Recipes 👩🏼‍🍳 · original post

Fluffy, higher-protein waffles for breakfast or the lunchbox — a good way to use up leftover yoghurt. No waffle maker? Cook the batter as pikelets.

Serves 6 25 minKid-friendly

veggiebreakfastlunchboxfreezer-friendly

Ingredients

natural Greek yoghurt — ¾ cup195 g
milk — ¼ cup65 ml
butter — ¼ cup; melted60 g
eggs2 ea
vanilla bean paste — 1 tsp5 ml
maple syrup — 2 tbsp40 ml
plain flour — 1 cup150 g
baking powder — 2 tsp9 g
salt — a pinch0.4 g
frozen blueberries — ½ cup; or other mix-ins65 g

Method

Add the Greek yoghurt, milk and melted butter to a bowl.
Add the eggs, vanilla bean paste and maple syrup and whisk until everything is combined.
Add the flour, baking powder and a pinch of salt and mix until smooth.
Gently stir through your favourite mix-ins — berries, grated apple, choc chips or slivered almonds.
Spoon into a hot waffle machine and cook until golden.
Freeze the extras: add them to lunchboxes straight from the freezer and they'll have defrosted by recess.

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