Written by Emily McClements, Contributing Writer
As we seek to improve our health in different areas this month, we all know an important aspect of that is starting each day with a healthy breakfast. Breakfast is an important meal, and an opportunity to start off the day right by feeding our families fruits, whole grains, protein, and healthy fats (and even veggies!), and avoiding overly processed and high sugar conventional breakfast foods. Eating a well rounded and healthy breakfast is often easier said than done though, especially on busy mornings.
It’s also really easy to fall into a rut when it comes to breakfast. I know there are times that I feed my kids oatmeal and blueberries everyone morning for a week (or more!) because it’s easy and convenient. This year, I’ve decided to start start planning our breakfasts, the same way that I meal plan for our dinners each week, so that I can plan variety into our breakfasts, while still being quick and easy.
Some of my family’s favorite breakfasts:
- Homemade yogurt with fruit and raw honey
- Omelets or scrambled eggs with veggies
- Green Smoothies (this is another great way to sneak veggies into breakfast)
- Oatmeal with blueberries
- Homemade Granola
- Hard-boiled eggs with fruit
Waffles are also one of my family’s favorite meals. We love them for breakfast, brunch and even dinner. My mom makes the BEST waffles ever (partially thanks to an amazing vintage waffle iron), and she passed down the recipe from my grandmother she uses, to me. I made a few changes to make it a little healthier (the original called for shortening), and also adapted it for soaking, and I still think that these are exceptionally good waffles.
Photo by Emily McClements
Whole Wheat Buttermilk Waffles
- 2 eggs
- 2 cups buttermilk
- 2 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder (rounded)
- 1/2 tsp salt
- 3 Tbsp melted butter
- 3 Tbsp slightly softened coconut oil (if you use unrefined coconot oil it adds a nice bit of sweetness)
Beat eggs well, then add buttermilk to eggs and beat. In a separate bowl, mix together flour, baking soda, baking powder and salt. Stir into egg mixture. Add butter and coconut oil and beat just until smooth. Use a hot waffle iron. Makes about 12 waffles, depending on the size of your waffle iron.
Combine the 2 cups of whole wheat flour with the 2 cups of buttermilk in a mixing bowl, cover with a cloth, and let sit overnight. In the morning, add the eggs to the flour mixture and beat, and then add the rest of the inredients and beat just until smooth. These take a little more time to cook, because the batter is a bit heavier, or kind of spongy, so be sure to leave them on the iron a bit longer than usual.
Like my mom, I love to serve these waffles with just a drizzle of maple syrup and peaches that were frozen in season. Scrambled eggs, sausage or bacon make this a complete and filling meal.
The great thing about these waffles too is that they freeze beautifully for quick and easy breakfasts later. You can make an double batch, or just use whatever batter you may have left over, cook them until they are light brown (not too dark), and then line them up on a cookie sheet to freeze. Store them in a freezer bag and then just pull out as many as you need for a quick breakfast and pop them in the toaster.
Also, if you’re like my hubby and don’t like maple syrup (which isn’t a terrible of a problem because it is a little pricey), instead of using store bought imitation syrup, try making your own syrup at home.
Honey Butter Syrup
- 1/2 stick (4Tbsp) of butter
- 2 Tbsp raw honey
- 1 Tbsp milk
- dash of cinnamon and nutmeg
Melt the butter in a saucepan over low heat, turn the burner off and add the rest of the ingredients and stir until combined and smooth. Serve warm.
We can serve our families a variety of healthy, yummy and quick breakfasts with a little planning ahead and by using wholesome ingredients. For more inspiration, also check out Anne’s post for great real food breakfast ideas!