I never had a Belgian waffle before this. Call me crazy, but I just never understood the difference between a regular waffle and a Belgian waffle. And frankly, I never wanted to pay extra for something that was essentially the same.
Well, I’m here to tell you that I am not only humbled by the difference now that I’ve had one, but over-the-top crazy about them! I may never make the regular kind again!
These come out much lighter and crispier. Perfect for just about any topping you want to add.
I had to play tug-of-war with Mini Chef just to get one last bite before he finished scarfing the majority of them down. Growing boys sure can eat!
Clean Eating Belgian Waffles
(Makes 6 waffles)
Ingredients:
- 1 cup whole wheat pastry flour
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 egg whites
- 1-1/2 cups unsweetened almond milk
- 1 teaspoon active dry yeast
Directions:
- Warm the milk in a pot until it reaches between 105-115 degrees F. This happens pretty quickly, so keep an eye on it.
- Add the yeast to the milk and allow to stand until it has a small amount of foam on top. It won’t foam a lot because there is no sugar to feed the yeast. But there will be a small, thin layer as the yeast dissolves.
- Combine everything together in a medium mixing bowl and whisk until you have no lumps left.
- Let the batter rest for about 20 minutes. (I used this time to start heating the waffle iron and slicing fruit for toppings, setting the table, etc…)
- When your batter has rested and your waffle iron is hot, pour the batter in and cook as usual. The waffles are done when they are crispy.
- Top with fruit or whatever toppings you prefer and enjoy!
Nutritional Content:
(Data is for 1 waffle)
Calories: 91
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 233 mg
Carbohydrates: 16 gm
Dietary fiber: 3 gm
Sugars: 0 gm
Protein: 5 gm
Estimated Glycemic Load: 8
Please Note: Nutritional information estimated at Nutritiondata.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.
Sarah – Let me know how you like them!
Yay! Hope you enjoy them!
Yay! Hope you enjoy them!
Mary – Hope you enjoy them!
Yes.
Caryn – Belgian waffles typically have yeast. You could experiment a bit with the brownie waffles and see if it works. It very well may!
Yum! Glad you enjoyed it!
They may not get as crispy or be as light, but they will certainly cook just fine. Enjoy!
The pastry version is always better. But in a pinch, the white whole wheat will work. It will just be a more “bready” waffle.
Yes it is. Enjoy!
Gscearbo – No, I would make a large batch on the weekend and freeze them. Then just pop in the toaster to reheat.
hswhite – I’m happy you’re enjoying my recipes!
Kate – thanks so much! I’m happy you enjoyed them!
KM – Go to any kitchen supply dept of a local target or kmart and get yourself an inexpensive thermometer. They are wonderful to have.
Tcoppola – Yes, certainly! Enjoy!
Autumn – Wonderful! These will freeze great. Enjoy!
Wow! Best waffles ever!!! Both my 8 and 11 year old loved them and my husband who is notorious for sniffing out healthy and not liking it
Thanks!
Shannon – That’s awesome!
Skicutie -Yes.
Becky – Yes, sorry for the typo. The recipe has been updated.
The extracts impart flavor. Not sweetness. So it depends on what you are trying to do.
Is there a way to have all the dry ingredients mixed and ready to go in the pantry?
Sure, as long as you keep the yeast separate. That has to foam separately.
Awesome! I’m so glad you all enjoyed these!
You can use any type of milk or extract you like.
Just tried making these for breakfast and unfortunately they didn’t turn out as expected. I’m not sure what I did wrong, but they turned out almost gummy in texture.
Hmmm… ya, something went wrong there. Perhaps a measurement, or a type of ingredient used. I’m sorry they didn’t turn out.
WIsh I had a waffle maker
They aren’t that pricey. I think Walmart has some cheap ones.
Used regular whole wheat flour and these came out great. Thanks!!
Awesome!
Ok, I just made these and they aren’t quite right. The batter was incredibly runny so added 1/2 more flour and they still wouldn’t puff up enough to cook on top. Any suggestions? My yeast is new and it didn’t foam.
One of three things:
1) It sat on the shelf at the store for too long
2) Your water wasn’t warm enough for it to foam (between 105 – 115 F.)
3) You didn’t let it sit long enough in the warm water.
Is it okay to use cows milk?
Sure! But you might want to use just a smidge less. Play it by ear. You can always add more, but you can’t take out. So add a little at a time till you have a good consistency.
Thank you for all your wonderful CLEAN recipes!! I tried these and followed the recipe exactly (used Silk unsweetened almond milk) but they stuck to my belgium waffle maker.
I have never had any other waffle batter stick (not even Clean Eating Gingerbread waffles) but I am hoping I can remedy that by using pan spray on the machine next time (I’ve never had to use it before). This was the first time I ever tried a yeast waffle though. Also, I feel like they need a bit of salt – maybe 1/4 tsp?
Amy – You can certainly use salt if you wish. I always air on the side of caution with salt, but add it if it tastes better. As for sticking, that is odd. Mine didn’t stick. But I usually use oil on my waffle maker, so maybe that is the difference? Hmmm…. I’m going to have to try them again… Thanks for letting me know!
Just wondering about the calorie count. Is the 91 calories for all four squares or just 1 out of the four squares on the waffle.
Tammi – Belgian waffles are round. So it would be one round waffle. Is that what you meant?