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Homemade whole wheat waffles

Do you have a weekend tradition? Around our house, Saturday mornings are typically for pancakes.  We’ve had this tradition a few years now, even when vacationing in the mountains.  There is something special about coming together, sitting down and making our weekend plans.

I’d always shield away from making waffles because, to be honest, I associated waffles with the flat and flavorless of the frozen variety.  It wasn’t until recently that I borrowed a friend’s waffle maker to give a new recipe a try.  If the sweet aroma of these waffles baking wasn’t enough to sell me, the slight hint of sweetness did the job.

Whole Wheat Waffles

With a tablespoon of baking powder these waffles are light and fluffy.  You won’t believe they are whole wheat and egg free.  Don’t let the thick batter worry you, they are anything but dense.  You might want to double up this recipe because they will be gone before you get to eat one!

And the best part?  Any leftovers make a great lunch for the kids.  Send with a small container of maple syrup for dipping, or spread a little nut butter on the slices for a waffle sandwich.

Related: Top 5 Lunchboxes We’ve Tested

whole wheat waffles

Whole Wheat Waffles

  • Author: MOMables
  • Yield: 4-6
  • Cuisine: Breakfast


  • 3 tablespoons ground flaxseed + ½ cup warm water (OR 3 eggs beaten)
  • 6 tablespoons butter, melted
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 1 ¾ cups whole wheat pastry flour (all-purpose flour may be substituted)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar (optional)
  • Pinch of salt


  1. Preheat your waffle maker.
  2. If using the ground flaxseed egg replacer: mix the flaxseed with the warm water in a large bowl and wait 5 minutes, until a gel forms.
  3. To the eggs, add the melted butter and milk, and whisk for another minute.
  4. In a large bowl, combine the flour, baking powder, sugar, and salt. Create a well in the center and pour in the liquid mixture. Stir until combined and you have a smooth batter. A few lumps are okay, over stirred batter can make for tough, rubbery waffles.
  5. Spoon a ½ cup batter onto the hot waffle maker. Close the lid and bake as per waffle instructions, or until the waffle is golden brown.


Learn how to freeze your waffles here.
For gluten free version click here.



 Recipe slightly adapted from ‘The Joy of Vegan Baking’ to fit my family’s taste.

whole wheat waffles



4 Breakfast Muffins from Zero Waste Lunches

Have you ever wondered what you could do with little left over scraps from making your kid’s sandwiches into shapes?  Whether you use a simple de-cruster, dinosaur shape cutter or get really creative with your bento making, Crissi has some great suggestions on how to utilize those little “scraps.”

Mini Omelets

I usually pack bento-style lunches for my daughter, and use cookie cutters to make her food cute. I often end up with lots of little scraps of cheese & ham etc, which I save for use in other meals. One example are these mini omelets for breakfast!

Stop wasting food! Re purpose it! -tweet this

I cook the mini omelets  in the microwave in a silicone muffin pan. Breakfast takes less than 10 minutes to make, there’s no frying pan to scrub, and no grease or non-stick spray needed! **oven directions below.

To make microwave mini omelets breakfast bagels you will need:

  • silicone muffin pan
  • mini bagels
  • cheese slices
  • 3 eggs
  • 1/2 cup milk
  • scraps of cheese, meats, veggies – whatever you like!
  • seasonings of choice, if desired

Mini Omelet Ingredients

Beat the eggs into the milk, adding seasonings if desired. Fill the muffin cups about halfway with the scraps, but don’t pack them, the egg mixture will fill the spaces. Pour the egg mixture into the muffin cups, to about the same level as the scraps, and don’t worry if the scraps peek out or float.

Ready To Cook

Microwave on high for about 6 minutes (microwave cooking time may vary).  The eggs may puff up out of the pan while cooking, but they will shrink back down when the microwave stops. If it looks like the eggs are going to overflow, stop cooking, wait a moment for them to deflate, then resume.

While the omelets cook, toast the bagels (if desired) and place a slice of cheese on half of each. When the omelets are finished cooking, allow them to cool a minute, then turn the pan over and pop them out! Place one mini omelet on each bagel bottom, add bagel top, serve & enjoy!  You can find other great recipes like this in our lunch plans.

Mini Omelet Breakfast Bagels

Tip: The bagel sandwiches can also be wrapped in waxed paper and frozen in an airtight container for grab & go breakfasts or lunches. Just unwrap and microwave approximately 30 seconds, or pack frozen in a lunchbox and they will thaw by lunch!

Don’t cook in the microwave? put this in the oven at 350 for 10-15min depending on your pan size.  Don’t have a silicone tray? Use a mini muffin pan instead.

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