Healthy Waffle Recipe

5 from 1 vote

These Healthy Waffles are the ultimate breakfast—crispy outside, soft inside, and naturally sweetened! Made with wholesome ingredients you can grab at any grocery store.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: healthy waffle recipe

Servings: waffles (depending on your waffle iron)

Author: Chelsea Lords

Cost: $4.52

Equipment

Ingredients

Waffles

1 cup old-fashioned oats
3/4 cup dry roasted and lightly salted cashews see note 1
1/3 cup melted coconut oil see note 2
3/4 cup milk see note 3
2 large eggs
3 tablespoons maple syrup see note 4
2 teaspoons vanilla extract optional
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cornstarch or arrowroot powder
1/4 teaspoon ground cinnamon optional
1/8 teaspoon ground nutmeg optional
Toppings as desired see note 5

Optional: Raspberry Smash Topping

1-1/2 cups fresh raspberries 6 ounces
2 tablespoons flax seeds

US - Metric

Instructions

Preheat the waffle iron. If you won’t be eating waffles right away and want to keep waffles warm, see note 5.
Add everything in the order listed to a high-powered blender. Blend until completely smooth, about 90–120 seconds. Scrape sides and blend longer if needed. The batter is ready when there aren’t any chunks of oats or cashews.
If your waffle iron or pan has a nonstick surface, don’t use cooking spray. (Cooking spray builds up on nonstick surfaces and eventually becomes tacky, ruining the nonstick coating.) If it doesn’t have a nonstick surface, grease with cooking spray. Add 1/3 cup of batter from the blender into each cavity. Use all the batter—scraping it out with a spatula if needed.
Most waffle irons will signal to let you know the waffle is done. If your waffle maker doesn’t have that feature, watch for the steam to stop seeping out the sides. Never open your iron until the steam has stopped! Right out of the waffle iron, place each waffle on a wire cooling rack.
Serve waffles as is or with a drizzle of syrup, a dollop of whipped cream, and/or fresh fruit (like bananas or strawberries).
Optional Raspberry Smash: Prepare while waffles are cooking. In a small bowl, mash the raspberries with a fork. Add in the flaxseeds and mix through. Serve atop waffles with a drizzle of syrup.

Video

Notes

Note 1: I love roasted and lightly salted cashews best—more flavor without any extra effort. Raw cashews won’t deliver the right flavor.

Note 2: Measure coconut oil in the melted state. Butter or ghee (melted) can also be used.

Note 3: Any plant-based milk will work in these waffles; I like unsweetened vanilla almond milk best. And if you prefer, regular dairy milk can be used as well.

Note 4: Pure maple syrup is not to be confused with corn syrup or pancake syrup. Pure maple syrup is a natural sweetener made from boiled maple tree sap—just one ingredient! While honey works, its flavor can be a bit overpowering.

Note 5: Optional toppings: pure maple syrup, coconut whipped cream, fresh fruit, chia seeds, etc.

Note 6: Keeping waffles warm:

Preheat the oven to 200°F.
Place a cooling rack on a large sheet pan. As soon as you pull the waffle from the waffle iron, place it on the cooling rack in a single layer.
Place that sheet pan in the oven until ready to eat.
If you’ll be eating the waffles right away, set them on a wire cooling rack right out of the waffle iron and serve from there.

Storage: Cool waffles completely. Freeze on a parchment-lined tray for 1–2 hours, then transfer to a freezer bag or container. Freeze up to 3 months. Reheat in the microwave, toaster, or oven—I like the toaster best.

Nutrition