These waffles have it all—fruit, flax (omega-3 and fiber), whole grains, and a mouthful of delicious flavor for your dynamic duo. My picky eater loves breakfast, so this recipe allows me to sneak some nutritious ingredients into one of his favorite foods. My son and I like to make these waffles together. It gives us a chance to bond, and the leftovers mean he can enjoy a nutritious breakfast all week long!
2 cups pancake or waffle mix (we love whole-wheat mix)
1 3/4 cup milk
1/2 cup oil (vegetable, safflower, or olive)
2 tablespoons sugar
1 tablespoon cinnamon
1/2 cup butternut squash puree*
1/4 cup ground flaxseed meal
1/2 teaspoon vanilla extract
1 tablespoon peanut butter
*Refer to Puree 101.
Preheat waffle iron as directed. Combine all the ingredients in a bowl, and stir with a whisk until large lumps disappear.
Use a brush to lightly coat the waffle iron with butter. Pour batter onto the waffle iron before closing and allowing to cook. Remove the waffle from the waffle iron when it is golden brown.
Serve with maple syrup. Makes 10-12 waffles.
Individually wrap leftover waffles and place in the freezer after they have cooled to room temperature. To reheat, simply place frozen waffle in a toaster oven, toast on high, and serve. (Or thaw in refrigerator overnight and toast on low to medium).