I absolutely love having something to pop in the toaster on my mornings off and serve alongside eggs. Or sometimes, before I go into work, I’ll take a waffle or a pancake from the freezer, thaw it and add a bit of peanut butter and jelly. The spicier the batter for said pancakes or waffles, the better.
I adapted this recipe from one of my favorite blogs, Annie’s Eats
4 cups whole wheat flour
1/2 cup sugar (instead of regular sugar, I used the Splenda sugar free substitute. It tastes pretty awesome.)
2 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
3 teaspoon ground cinnamon
3 teaspoon ground ginger
1 teaspoon grated nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
5 large eggs
4 tablespoons unsalted butter, melted and cooled
2 cup milk
1 cup plain nonfat yogurt
5 tablespoons unsulfured molasses
Combine the dry ingredients, and then gradually mix in the wet ingredients.
Using a ladle, spoon about 3/4 cup batter onto the waffle iron and cook until crispy on the outside. Serve right away, or freeze the leftovers for a day when you feel a bit lazier.