Healthy Belgian Waffles

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This recipe for healthy Belgian waffles will bring your weekend brunch to the next level! They’re soft, scrumptious and can be topped with all of the toppings!

Picture this: you’re walking down your street and a leaf falls at your feet. It’s the perfect shade of orange mixed with brown.

You look up.

Turns out fall had hit without even knowing it. You pull your sweater a little tighter around your body to keep out the chill and then you smile.

It’s time to finally break out the warm goodies for the year.

Doesn’t that sound nice?

This is pretty much the image I have in my head as the fall starts ot creep in.

Especially on the weekends, I like to take my mornings slow and enjoy my breakfast (bye-bye crazy Monday mornings)

Did I mention I’m also a huge fan of brunch? Maybe that sounds a bit basic buutttt when you have the chance to make some healthy Belgian waffles for yourself, you can be as extra as you wanna be.

Belgian Waffles vs. Regular Waffles?

An image has probably already popped into your head at the words “normal waffles”. The sweet breakfast staple we used to have every weekend doused in wayyy too much syrup. But now that we are older and oh so much wiser, it’s time to upgrade to the waffle 2.0 aka Belgian wafffles.

Now all of you people who don’t there is a difference between the two…. well… we might just have a problem.

Belgian waffles are different in their ingredients, taste, and appearance. I mean that fluffy goodness is not just some ordinary waffle from the street!!!

The secret to making perfect waffles is the waffle maker. Belgian waffles are not only bigger in size but are WAY thicker with luxurious pockets mwahaha (aka holders for your syrup or jams)

How to Make Healthy Belgian Waffles

In this particular recipe, my Belgian waffles included spelt flour, which is a less processed alternative to regular flour, amaranth flour, and millet flour. My personal favorite brand to use is Bob’s Red Mill! They have the best selection of flours that are perfect for all of your healthy baking journeys.

I also used unsweetened almond milk to keep them dairy-free.

This recipe is versatile and can use whole wheat flour instead of spelt and any oil you prefer.

I enjoy mine topped with bananas, strawberries, blueberries, peanut butter, and maple syrup.

If you are more of a pancake person, don’t worry, I got you covered. Try out these simple Vanilla Protein Pancakes for a quick breakfast!!