Whole Grain Waffles

So as a mom - it's a given that we end up cooking most of the meals in our house, but despite the fact that we've been a mom for almost 5 years, we still HATE the mornings.  I adopt a "don't talk to me", "don't touch me" motto every morning - and since our toddlers still doesn't understand the concept that weekends are meant to be sleeping in - we find ourselves still rising around 6:30/7am on a Saturday or Sunday morning.  We're up but it doesn't mean we like it - and it doesn't mean we want to be; so finding us in the kitchen may be a bit difficult; so this Christmas - we decided to invest in a cast iron waffle maker for our hubby with an attached note "Breakfast is all you from now on".  It's almost March, and I think he's used the waffle maker twice; and both times the waffles were so disgusting that our dog wouldn't even eat it.  So when we found this recipe for homemade waffle that is healthy we decided to share on behalf of my dear husband.  Let us know what you think?

Ingredients

• 1 1/2 cups whole-wheat flour (not stone-ground)
• 2 tablespoons toasted wheat germ
• 2 tablespoons cane sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 1/2 cups reduced-fat milk
• 1/4 cup canola oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• Vegetable cooking spray
• 1 pint strawberries, hulled and sliced
• 1 cup low-fat plain Greek yogurt
• Maple syrup, for drizzling

Directions

1. Preheat waffle iron. In a large bowl, whisk together flour, wheat germ, sugar, baking powder, and salt. In another bowl, whisk together milk, oil, egg, and vanilla.
2. Stir egg mixture into flour mixture and mix until just combined.
3. Coat waffle iron with cooking spray. For deep, Belgian-style waffles, fill each cavity with 1/2 cup batter and cook until golden brown, 7 to 8 minutes (or according to manufacturer's instructions).
4. Serve with strawberries, a dollop of yogurt, and a drizzle of syrup.