Waffles! Ever since I’ve had a waffle maker on hand, it’s all I want to make these mornings. It’s finally starting to cool down in Charleston (about time). The weather has a huge influence on my mood for different foods and meals. Understandably I like warmer foods (baked and cooked) rather than raw salads. I see a lot of soups and stews making their way to Nutrition By Mia in the future.
Today I am all about these cinnamon toast waffles. They are crunchy, slightly sweet and so good with maple syrup drizzled on top. I am also a sucker for sliced bananas on top of any baked breakfast. They add creaminess and sweetness and take me back to my childhood when I’d slice them in cereal!
If you make these, be sure to share with me on Instagram! I’d love to know what you top these with!
Nutrition:
Cinnamon: Cinnamon has demonstrated an ability to blunt the glycemic response- the rate at which food is broken down into glucose and released into the bloodstream resulting in steady and sustained energy without the highs and lows.
Whole wheat flour: Unlike refined flour, whole wheat flour boasts B vitamins and fiber since the bran and germ are still intact. It doesn’t make baked goods as tender as they would be when made with refined white flour, but they will add a lot more nutrition to your foods.
- 1 1/2 cups whole wheat flour
- 2 tsp. baking powder
- 2 tbsp. coconut sugar
- 1 egg
- 1 1/4 cup almond milk
- 1/3 c coconut oil
- 1 tsp. cinnamon
- Pinch of Pink Himalayan salt
- Preheat waffle iron to medium heat.
- In a medium bowl, whisk together the egg, almond milk and coconut oil.
- In another large bowl, stir together whole wheat flour, baking powder, coconut sugar, cinnamon and salt.
- Add wet ingredients to dry ingredients and stir to make a uniform batter.
- Divide batter into 3-4 portions.
- Pour each portion separately into the waffle iron and allow it to cook.
- Serve with extra cinnamon and maple syrup.
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