Greek Yogurt Waffles (healthy, 30 minute recipe!) - Chef Savvy (2024)

FAQs

What can I put on waffles instead of syrup? ›

If you don't have any vegetable oil on hand, you can substitute another neutral high-heat oil. Canola, safflower, peanut or grapeseed oils are all great choices. Refined versions can reach even higher temperatures than unrefined ones.

On average waffles are 14% fat, versus pancakes, which are 10%. Waffles contain less sugar at 2%, while pancakes press it up with 15%. Waffles are in the lead over pancakes with higher calorie, cholesterol, and salt figures. So, waffles are more likely to kill you, and that gives them an extra point.

When the batter is made from scratch it can be formulated to taste however the chef likes. You can't really do much with Bisquick. Restaurants also have a slew of toppings that you can have piled onto your waffle. You can prepare the same toppings at home but most people don't bother.

Instead of water, you can use whole milk to make your waffles extra rich. Typically, for one batch of waffles, you'll need 1 cup of water for every 1 cup of classic pancake mix. A couple of large brown eggs will also help your waffles have the perfect fluffy interior.

If you're looking for a low-carb alternative to maple syrup, you might consider sugar-free options like monk fruit or stevia syrups. These alternatives provide sweetness without the added carbohydrates. Additionally, you can experiment with extracts like vanilla or almond for flavor without the carbs.

Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.

Canola and Grapeseed oil are two good choices for cooking that provide very little saturated fat and lots of healthy fats. You can also reduce this to 1/3 cup and still get a great product if you prefer to.) Typically I can get 6-7 Belgium waffles from this new version of the recipe.

Why do you put oil in waffle batter? ›

The oil in the batter helps keep the cooked pancakes or waffles moist and tender. The oil also aids in getting a nicely browned surface.

Food scholars have plenty of origin theories about chicken and waffles. Many of them declare that a 1930s Harlem restaurant named Wells Supper Club came up with the notion of serving crispy thighs alongside deep-pocketed batter, or that the practice started with Pennsylvania Dutch home cooks of the 1600s.

Kashi® Maple Waffle Bites

Get lost in these perfectly toasted mini waffles kissed with cinnamon and real maple syrup. Every nostalgic bowl provides a good source of fiber and a flavor experience that tastes like Saturday morning.

Eat the chicken and the waffles together.

Pennsylvania Dutch chicken and waffles are served with shredded chicken piled directly on top of the waffles. The chicken may be roasted or stewed. In some recipes, the chicken is combined with other flavorful ingredients, such as onions and celery.

Let's be honest: Waffles may be delicious, but they aren't exactly good for you. They're usually made with ingredients that nutritionists say to limit, such as white flour, butter, and lots of sugar. A Belgian waffle from IHOP, for example, has 590 calories, 29 grams of fat, and 17 grams of sugars.

Nut butters spread easily on pancakes and offer a creamy, rich flavor. They are high in healthy fats and protein, which can help with satiety and are a better option than syrup high in refined sugars. Simmering berries or chopped fruit creates a syrupy texture without added sugars.