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Healthy whole wheat waffles

Healthy whole wheat waffles are a wholesome breakfast choice. They are made with nutritious ingredients, fluffy and very tasty. Topped with homemade berry compote and labneh it becomes a super fancy breakfast without much effort. What are you waiting for? Let's get started!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 15 minutes
Servings: 4 people
Course: Breakfast
Calories: 608
Ingredients Equipment Method Notes

Ingredients
  

Batter ingredients
  • 190 gr whole wheat flour (approx. 1½ cup)(or sub spelt flour or regular all purpose flour)
  • 60 gr corn starch (approx. ½ cup)
  • 3 tsp baking powder
  • ½ tsp cinnamon (optional)
  • ½ tsp salt
  • 100 ml coconut oil (approx. 10 tbsp or ½ cup)
  • 2 large eggs
  • 2 tbsp coconut sugar (or sub light brown sugar)
  • 400 ml buttermilk (approx. 2 cups)(or regular milk + 1 tbsp of (apple cider) vinegar)
  • 1½ tsp pure vanilla extract
Berry compote
  • 3 cups frozen berries
  • 1-2 tbsp agave syrup
Labneh
  • 3 cups (Greek) yogurt
  • 1 tbsp honey
On the side to serve (optional)
  • agave syrup, maple syrup or honey

Equipment

  • waffle maker

Method
 

  1. Add all the dry ingredients to a large pitcher or mixing bowl with pourable end, and whisk it briefly. Create a whole in the middle of the flour mixture and pour all the wet ingredients into it. Switch to a wooden spoon and mix it all until just combined. A few lumps are fine, but make sure there is no dry flour on the bottom left. Let it rest for 10-15 minutes.
  2. While the batter is resting, measure the berries and add them to a skillet. Heat them up together with one or two tablespoons of agave nectar. Keep stirring until the liquid is reduced and it has a sauce-like thickness. Set it aside to let it cool off a bit.
  3. Put a cheese cloth in a strainer, then stack that on top of a container or mixing bowl. This container will catch the liquid, and the labneh or thick yogurt, will stay behind in the cheese cloth.
    You can make this the day before, because it will take awhile for the liquid to pass through the cheese cloth into the container. If you are in a rush and want to skip this step, regular Greek yogurt is a great option as well.
    Once the labneh has my preferred thickness, I stir in a bit of honey.
  4. Preheat the waffle maker (so the light is green), before pouring in the batter. The waffles cook fairly quick, just 1-2 minutes.
    If you’re worried about the batter oozing out the sides of the waffle maker, make sure it is completely preheated before adding the batter. Pour it on slowly, filling holes where more batter is needed, and then give it a moment to set (about 5 to 10 seconds) before closing the lid. This will help prevent batter from squeezing out the sides when you close it.
  5. Arrange two waffles on a plate and add compote and labneh on top of it. Or, to make it look fancier, 'build a little tower'; first a waffle, then compote and labneh, then another waffle followed by compote and labneh.
    Serve agave syrup or honey on the side for whoever wants more sweetness. This is optional, and not necessary in my opinion.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.