Last weekend at the neighborhood wide Tremont yard sale, I picked up a waffle iron. It’s a kitchen gadget I had been contemplating buying for awhile now because I love me some waffles, but was, uh, waffling (apologies) about it because I wasn’t sure I’d use it enough to justify the cost. So when I saw one at the yard sale I was sold.
|I’m a nerd and used the “toaster” filter on Instagram|
Best part? Only cost me $1. So if I ended up not using it that much, I’m only out a dolla. And if it ends up not working that well, I’m also only out a dolla. Win win.
Then, of course, came the tricky part of finding a recipe. While there are a ton available online, the whole point of buying a waffle maker is to have more control over what I eat, versus just using the frozen ones from who knows where. I wanted to find a recipe that was both yummy and healthy. I checked out a few of my favorite food blogs and the Weight Watchers website but they were all either pancake recipes (which could have been used) or higher in points than I wanted.
I mixed it up a bit by using light vanilla soy milk and I added cinnamon to the batter. Of course, the size of every waffle iron is different, so using my handy-dandy kitchen scale I weighed the batter and just divided to figure out how much batter should be used for each waffle. Also, seeing as how I bought this for $1 at a garage sale, if all else failed I’d just have blueberry pancakes instead. But, luckily, my dolla paid off.
The batch made six and they came out pretty big, so I just froze the rest. Each waffle the way I made it is only 4 Weight Watchers points, and I just added some Smart Balance Light and fresh blueberries the drizzled agave nectar on top. Also, don’t let the fact that it’s fat free and vegan fool ya: this is a super, super yummy waffle. The batter is also highly adaptable so I might try and experiment with different kinds of fruit or maybe chocolate chips if I’m feeling all fancy. The one Weight Watchers recipe I found was for pumpkin waffles and I bet I could use this recipe as a base to make those.
On the original recipe, she mentions that because it’s lacking oil and fat it comes out “floppier” than, say, frozen waffles. But I found that if you leave it on the waffle iron just a tad bit longer it crisps it up. The floppy ones I froze I’ll just pop in the toaster.
Truth be told I have amazing luck with used kitchen appliances: Last year through my family reunion and a garage sale (long story) I scored an ice cream maker that I still use to this day. Right now I even have homemade pina colada sorbet chilling in my freezer, made with fresh pineapple and everything.
Homemade blueberry waffles and pina colada sorbet. And to think some people believe you have to give up food to lose weight. Diet say what?
Do you have a favorite kitchen appliance? Ever purchased one from a garage/yard sale?
Love from the ashes,