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If you’ve made and loved this Strawberry Shortcake Waffle as so many people have, you’ll love being able to make a bigger batch of them using this recipe for four vanilla waffles! Feed them to your family for breakfast or supper (because who doesn’t love breakfast for dinner?), or freeze them and keep them on hand for your own grab-and-go breakfasts throughout the week. These waffles are light – not dense like a lot of low-carb waffles tend to be – and they have a yummy vanilla flavor that reminds me of Nilla Wafers. One of these waffles is a Fuel Pull for my Trim Healthy Mama friends; top them with low-fat cottage cheese and blueberry jam to stay in Fuel Pull territory. Peanut butter made with defatted peanut flour and some sugar-free syrup would be a great topping option as well, or you can load up on your regular S toppings like natural peanut butter or cream cheese (and sugar-free chocolate chips!) to turn these into a THM:S meal.
I’m sure some of you will ask if you can use THM Baking Blend in place of my baking mix. My answer – probably, but you’ll need to use around a cup of THM Baking Blend because it’s not as dry as my baking mix (doesn’t soak up as much liquid). THM Baking Blend isn’t quite as “sturdy” as my baking mix, so if you get waffle pieces instead of actual waffles, it may be the culprit and you’ll be better off trying the recipe as written with my baking mix. Generally you can switch back and forth between the two (keeping in mind that my mix is a little drier and adjusting amounts accordingly), but in recipes like this that include a lot of liquids and conditioners for a lighter product, sometimes switching between baking mixes/blends isn’t as foolproof as usual. It’s always safest to use what the recipe was originally formulated for – in this case, my baking mix.
Everyone keeps asking me for waffle maker recommendations, a phenomenon which I find to be slightly amusing because we’ve been using the same standard-sized (not Belgian) nonstick Walmart special for several years now…haha. Nothing special. A few tips:
- Spray the waffle maker with nonstick cooking spray *well* before each waffle. I use an olive oil spray.
- When you’re finished waffling, wipe the waffle maker out with a paper towel. I don’t usually wash the waffle maker out with soap and water unless something gets really dried on. Wiping it out with a paper towel seems to help “season” the nonstick coating (similar to how you would care for a cast iron skillet).
Some of my favorite waffles:
- Cheater “Sourdough” Waffles (THM:E)
- PB&J Protein Waffle (THM:FP)
- Cornbread Waffle (THM:E)
- Chocolate Waffles for Two (THM:S)
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my waffle recipes
- all my Fuel Pull recipes
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
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- Whisk the dry ingredients. Add the wet ingredients and mix well. Bake in a well-greased nonstick waffle iron until done (this recipe will take a little longer to bake than "regular" waffles). My waffle iron uses about ½ c. batter per waffle; it is not a Belgian-style waffle maker. Freeze leftover waffles and reheat in a toaster.
- To keep these in a Fuel Pull setting, I like to top them with low-fat cottage cheese and Blueberry Jam.
My baking mix is a Fuel Pull in controlled amounts per serving such as I used in this recipe. However, if you want to stay in Fuel Pull mode, keep any additional fats to a minimum.