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How About Some Waffles With Your Whipped Cream?

Syrup for breakfast — I’ve just never been able to understand it.  I know I’m offending a greater portion of the population by so saying, but I don’t think it even tastes good.  In my family it’s about a 70/30 split, with the majority feeling like pancake syrup is a dandy way to start the day.  However, I’ve discovered an alternative that pleases everyone: whipped cream!

I know, it’s not a new idea by any stretch of the imagination, but let me make the case for it anyway.  For starters, I think it’s healthier.

“What?”, you say, “since when is whipped cream healthy”?!

I said health-ier.  It’s just intuitive to me — the closer to natural, the better.  You may be able to afford real maple syrup, in which case my argument’s weakened considerably.  However, my run-of-the-mill table syrup container has words like “high fructose corn syrup” and “potassium sorbate” on the ingredient label.  Whipped cream is…well…cream.  Whipped.

Then there’s the glycemic index — something I don’t know a great deal about, but which figures into my reasoning often enough because of a family history of diabetes.   Because of the fat and protein content of cream, it has a lower GI and is slower to digest and affects blood sugar less drastically.  It helps you  feel full for a longer period of time, which has its own benefits.

The last benefit of whipped cream is that it invites the companionship of fruit!  It’s not a common practice to put syrup and strawberries on a waffle, but fruit and whipped cream is another story altogether!  Check out this cheesy photo of my boy:

Note all the bedheads in the background

So grab some cream and whip it up for breakfast!  There’s a simple recipe under “desserts” on the blog.

Also, don’t worry!  I’m going to mention Thrive in this post!  ( I know you were getting worried!).  The strawberries shown in the featured photo are Thrive strawberries.  I just covered them with warm water in a bowl for about five minutes, then drained and served them.  No sugar added!

Below is my favorite waffle recipe.  Nothing fancy, but it’s just right.  Be sure to use whole wheat!  This is one of those places you can slip it in.  Believe me, they won’t care what’s under their whipped cream!


Waffles and whipped cream

  • YIELD: Approximately 6 ten inch waffles
  • PREP: 5 mins
  • COOK: 5 mins
  • READY IN: 10 mins

Quick and delicious. Makes a morning special! Can be made with 100% Thrive ingredients.


  • 2 large eggs may use Thrive equivalent whole egg powder, if desired
  • 2 cup flour or whole wheat flour
  • 1 1/2 cups milk may use Thrive instant milk, reconstituted
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt


  1. Heat waffle iron. Lightly coat with cooking spray or oil.
  2. In medium bowl, beat egg with a whisk or hand mixer until fluffy. Beat in remaining ingredients just until smooth.
  3. Pour approximately 3/4 cup batter onto center of hot waffle iron. Close lid.
  4. Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve immediately.
  • COURSE: Breakfast


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2 Responses to How About Some Waffles With Your Whipped Cream?

  • Theresa says:

    Hi Jenny! That really does look YUMMY!!!! My Family prefers syrup too…. I wanted to know which strawberries did you use? I’ve been wanting to try the different fruits from Shelf reliance but wasn’t sure which ones i should try first…. apples? Strawberries? Pineapple? I did try the pineapple at one of your parties and it was yummy! But I was thinkin’ bout strawberries…. I saw 2 available… are they both the same? besides 1 being 1/2’s and the other being whole? hummmmm???? :o)

    • Jenny says:

      Hi Theresa! I use the sliced strawberries. I haven’t actually had a chance to try the whole ones yet. The taste is identical – it just depends on which form you like your strawberries in. The Fuji apples are new and are SO tasty. Very good for snacking!

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