These crispy, fluffy and Whole Wheat Belgian Waffles are so delicious, yet so simple to throw together. Freeze leftovers (if you have any) for a quick breakfast on busy weekday mornings!
Hello Crispy Whole Wheat Belgian Waffles.
AND dark chocolate hummus. oh.my.god.
We are starting the new year than with a big plate of hot crispy waffles and lotssss of coffee.
I don't know about you guys, but my waffles have to be crispy. Reallyyy crispy on the outside and fluffy on the inside - which is why Belgian style waffles are always my choice of a carb-loaded breakfast.
Since its the new year, we are making Whole Wheat Belgian Waffles - yes, we're starting 2018 on the right foot! The batter is light and produces the fluffiest, crispiest, golden brown waffles.
And to make this breakfast extra special, I topped the waffles with a spoonful of Boar's Head Dark Chocolate Hummus and it was just heavenly.
The Dark Chocolate Hummus is so delicious, rich, and indulgent. But, the best part is that is is guilt free!
When I first discovered this hummus, I couldn't believe how amazing it tasted. It's gluten free, non-GMO, and made with REAL ingredients. Yup, chickpeas, cocoa, organic sugar, and vanilla. That's it!
Put this on top of your waffles! It's basically all I could think about.
- 1/2 cup butter
- 2 cups milk of choice (cow's milk, almond milk, and coconut milk work great!)
- 1 1/2 tsp active dry yeast
- 2 eggs, separated
- 2 tsp vanilla
- 3 tbsp coconut sugar (or brown sugar)
- 1 cup flour
- 1 cup whole wheat pastry flour
- 1 tsp salt
- Toppings: fruit of choice, maple syrup, honey, [url href="https://boarshead.com/products/detail/16216-boars-head-dark-chocolate-dessert-hummus" rel="nofollow"]Boar's Head Dark Chocolate Hummus[/url], whipped coconut cream
- Melt butter over medium heat. Remove from heat and transfer to a mixing bowl. Stir in milk. Sprinkle in yeast. Whisk in yolks, vanilla, and sugar. Let rest for 5 minutes.
- Meanwhile, beat egg whites with electric mixer until stiff peaks. Set aside.
- Add flours and salt to butter mixture and stir until just combined. Fold in egg whites. Let batter rest for 30 minutes.
- Preheat waffle iron. Coat waffle iron with butter or nonstick spray. Once batter is ready, cook waffles according to your waffle iron's instructions.
- Serve waffles immediately and top with toppings of choice.
- Leftover waffles freeze well in zip-top bags. When ready to eat, thaw 5 minutes and pop them in a toaster until warm.
This is beautiful, and the raspberries look so appetizing with it. Great post,
I look forward to seeing many more!
Thank you!!
Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:
http://bakedambrosia.com/crispy-whole-wheat-belgian-waffles/