Greek Yoghurt Waffles
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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Dairy-free
Coconut Yoghurt Waffles
- 195 g Coconut yoghurt instead of natural Greek yoghurt
- 65 ml Oat milk instead of milk
- 50 ml Vegetable oil instead of butter
Whisk the oil in where the melted butter went; cooking time is unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
Watch it on Instagram
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- natural Greek yoghurt · 195 g
- milk · 65 ml
- butter · 60 g
- eggs · 2 items
- vanilla bean paste · 5 ml
- maple syrup · 40 ml
- plain flour · 150 g
- baking powder · 9 g
- salt · 0.4 g
- frozen blueberries · 65 g