Breakfast waffles with a fresh fruit topping

Ingredients

• 1 mediumegg
• 30 gegg whites
• 65 gcarrots
• 80 gcourgette
• 50 goats or flavoured oats
• 40 gbanana
• 70 gblackberries
• 6 gwalnuts
• 15 gpeanut butter with cranberries and cinnamon
• to tastecinnamon, for dusting (optional)

Instructions

1. 1

   Heat the waffle iron

   Preheat the waffle iron and grease it with oat, courgette and peanut butter cookies, as in the original method.

2. 2

   Blend the batter

   Put the egg, egg whites, carrots, courgette and oats in a food processor. Blend until smooth.

3. 3

   Cook the waffles

   Pour the batter into the preheated waffle iron and cook until the waffles are golden brown.

4. 4

   Add the toppings

   Transfer the waffles to a plate. Slice the banana over them, then add the blackberries, walnuts and peanut butter. Dust with cinnamon if you like.

What are Belgian-style waffles?

Waffles are a classic Belgian-associated breakfast, cooked in a patterned iron until their surface is golden and crisp. This version puts oats and grated vegetables into the batter, then balances them with fruit and nut toppings.

The food processor helps make the carrot and courgette blend smoothly into the mixture. A well-preheated waffle iron gives the batter a chance to brown as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 528 calories, 23g protein, 67g carbs, 20g fat.

The oats and fruit provide most of the carbohydrates, while the egg, egg whites and peanut butter contribute protein. Peanut butter and walnuts supply much of the fat; for a more balanced plate, pair the waffles with plain yoghurt for extra protein.

Choosing the oats

Plain oats: use these for a simple, gently flavoured batter.

Flavoured oats: these work too, but their sweetness and flavour will affect the finished waffles; the recipe suggests mixed-berry oats as one option.

Getting a smooth batter

Blend thoroughly so the carrot and courgette are evenly distributed rather than left in large pieces. The recipe gives no extra liquid, so blend the listed ingredients together as directed.

Cooking and checking

Preheating: let the waffle iron heat before adding the batter so cooking can begin straight away.

Doneness: look for a golden-brown surface, the cue given in the method. Waffle irons vary, so check the colour rather than relying on an exact cooking time.

Finishing with fruit and nuts

Fresh fruit: slice the banana over the waffles and scatter on the blackberries for a soft, juicy topping.

Crunch and richness: add the walnuts and peanut butter after cooking. This keeps the toppings distinct and avoids cooking the fruit in the iron.

What to serve with the waffles

The banana and blackberries already make this a fully topped breakfast. If you want something alongside, serve it with plain yoghurt or a drink of your choice.

Recipe notes & tips

• Grate the carrot and courgette before blending to help them incorporate evenly.
• Preheat the waffle iron fully before adding the batter.
• Blend until the batter looks smooth, with no large vegetable pieces.
• Wait for the waffles to turn golden brown before removing them.
• Add the fruit, walnuts and peanut butter after cooking to keep their textures distinct.

Variations

• Plain oats: use unflavoured oats for a less sweet, more neutral batter.
• Mixed-berry oats: choose flavoured oats for a berry note in the waffles.
• More berries: add extra blackberries on top for a fruitier finish.
• Different nut butter: swap in another nut butter if you prefer its flavour.
• Cinnamon finish: dust the assembled waffles lightly with cinnamon.

Common mistakes to avoid

• Cold waffle iron: the waffles may not brown as expected; preheat it before adding batter.
• Rough batter: large pieces of carrot or courgette can make the mixture uneven; blend until smooth.
• Removing too soon: pale waffles may need more time; cook until golden brown.
• Topping before cooking: fruit and nuts do not belong in the iron for this method; add them after the waffles are plated.

How to store

These waffles are best eaten freshly cooked with their toppings. If you have plain cooked waffles left over, refrigerate them in an airtight container for up to 2 days and reheat in a toaster or waffle iron; store the fruit and toppings separately.

Frequently asked questions