Waffles are one of those things that are so easy to make I can’t help but wonder why anyone would ever buy store bought. The time you put in is so minimal and yet the flavor difference between homemade and store bought is extreme.
Josh and I have had our waffle iron since we got married. It was one of the items on our registry and let me say it gets used! We certainly use it more now that we have three boys who are always hungry, but even when it was just us waffle breakfasts were not uncommon.
I think the thing I like most about waffles is how versatile they are. Sure, you can go the traditional route and cover them in maple syrup. Are you one of those people that has to have syrup in every single hole??!
Then there are all the other options. The boys are enjoying blueberry compound butter right now. When the boys came home from school and found these waffles and a plate of heart shaped compound butter Jack immediately asked if he could have a waffle with blueberry butter for snack! I can’t blame him, the melting butter with blueberry jam hits the spot for me too.
Then of course there is Nutella. Sometimes I’ll spread Nutella on a waffle and cover it in fresh strawberries, always a hit with the boys. Then there is the special on the go snack, a Nutella waffle sandwich. Our waffle iron is heart shaped so the sandwiches are cute little hearts, a little love snack!
Another favorite is a peanut butter waffle sandwich. It’s perfect for right after swim practice or during a swim meet. Or a special PB&J waffle sandwich. Again, the options are endless. In the summer it’s all about fresh fruit in their own juices with a dollop of whipped cream.
This recipe is incredibly easy so why not make your own waffles. I would even recommend doubling the recipe and stocking the freezer. I freeze the waffles with a piece of freezer or parchment paper in between each waffle. Just remove a waffle from the freezer, toast it and you’ve got a quick and easy weekday breakfast or snack.
2 c. spelt flour
2 Tbs. sugar
1 Tbs. baking powder
1/4 tsp. salt
2 eggs, beaten
3 Tbs. coconut oil, liquid form
1 1/2 c. milk
1 tsp. vanilla
While your waffle iron is warming up mix together the flour, sugar, baking powder and salt. In another bowl mix together the eggs, coconut oil, milk and vanilla. Add the liquid ingredients to the dry and mix until well blended, careful not to over mix. Pour on a waffle iron and cook according to your instruction manual.
Yields 8-9 waffles, depending on the size