Share
If you think waffles are for the weekend, then think again. It’s International Waffle Day today and what better than eating some healthy guilt free waffle to binge on. This characteristic honeycomb shaped desserts that’s mostly loaded with Nutella, chocolate, fruits and loads of happiness can be tracked back to ancient Greece, where chefs used some roasted flat cakes between the metal plates that had some attached to long wooden handles. In Greece they were called obelios and it was no way similar o new age waffles that we see. The batter was poured and then pressed together and cooked over an open hearth fire. The word waffles comes from the old French word, guafre which when translated to Old English wafla and then first appears in print.
Years later something similar to oublies were made later by the Catholic Church with grain flour and water in Medieval Europe. This breakfast treat, later saw ingredients like spices, cream, honey, and butter being added to the recipe for oublie batter. Wafers were made thicker and doughier by adding leavening agent. By the 16th century almost all started having waffle and the only difference that the poor used to make from flour and water, the affluent added eggs, milk, and honey.
With much variations that waffle has seen here are two of the most famous healthy waffle recipe to gorge on this International Waffle Day.
Gluten Free Banana Oat Waffles from kimscravings.com
Ingredients
• 2 cups old fashioned rolled oats,, gluten free as needed
• 1 cup unsweetened vanilla almond milk or other milk product
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 1 medium ripe banana
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 packet stevia or other preferred sweetener (optional)
• Optional toppings: almond/peanut butter, coconut butter, coconut oil, honey, maple syrup and/or fresh fruit
Method
• Preheat waffle iron and spray with cooking spray.
• Blend all ingredients in a blender until almost smooth.
• Pour about 3/4 cup batter onto waffle iron. Allow waffle to cook. I cook mine on the highest setting and a little longer from when the waffle iron goes off, so the waffles are a little crispier, otherwise these will be very soft waffles.
• Continue with the rest of the batter. Depending on the size of your waffle iron, recipe should make about 4 waffles. Enjoy with your favorite toppings!
Pumpkin and Coconut Waffles from cleanfooddirtycity.com
Ingredients
• 1 cup of almond flour
• ½ cup gluten free flour blend
• 2 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of pink salt
• 2 eggs
• 1 banana
• ½ cup pumpkin puree
• 1.5 cups plant based milk
• 1 teaspoon vanilla
• Coconut oil, for greasing the pan
• Dark choco chips optional
Method
• Grease waffle iron lightly with coconut oil. Heat the waffle iron.
• Add the eggs, banana, pumpkin puree, milk, and vanilla to blender. Add the almond flour, gf flour, pumpkin pie spice, baking powder, baking soda, and salt and blend on low until just combined.
• Once the waffle iron is heated, pour about ¼ cup of batter into hot iron. Add a sprinkling of chocolate chips (optional). Close and cook until done. I like them nice and crispy so end up cooking them a bit longer than usual (and I find gf waffles need to cook a bit longer). Repeat with the remaining batter, re-greasing the iron with coconut oil as needed.
• Top with your desired toppings and enjoy!
