These healthy carbs are perfect for a family breakfast or as an afternoon treat for your little ones.
Prep time 15 minutes. Cook time 20 minutes.
185 g (6½ oz) whole wheat flour
90 g (3¼ oz) instant oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1∕4 teaspoon salt
240 ml (8 fl oz) unsweetened milk of choice
105 g (3. oz) plain full-fat yoghurt
3 tablespoons coconut oil, melted
80 g (3 oz) sweet potato purée or apple sauce
2 tablespoons maple syrup
spray oil or olive oil for greasing the waffle maker
Whisk together the flour, oats, baking powder, cinnamon and salt in a large bowl until combined.
Whisk in the eggs, milk, yoghurt, coconut oil, sweet potato puree and maple syrup until all the ingredients are combined. Let stand for 10 minutes while you preheat the waffle maker. If the batter becomes too thick, add 1 tablespoon of milk at a time to make it thinner.
Pour roughly 2 tablespoons of batter onto a lightly greased waffle maker for baby-sized waffles or 60 ml (2 fl oz) batter for toddler-sized waffles. Shut the lid and cook according to your waffle maker’s directions.
Carefully lift the waffle out with a fork. Leave the waffles to cool slightly before serving. The batter will make 12 toddler-sized or 24 baby-sized waffles.
For a fun toddler breakfast, try serving these waffles with some blueberries (chopped up for younger toddlers or whole for older children) and yoghurt.
Stores 4 days in fridge or 3 months in freezer. Recipe kindly shared from her book Wholefood Baby, by babyfood blogger Michele Olivier.
Available at good bookstores RRP $NZ 27.99