EatingWell Waffles
These healthy waffles are made from a blend of whole-wheat and regular flour plus nonfat buttermilk and canola oil. Top with fresh berries or sliced peaches and yogurt for a satisfying start to any day.
Ingredients
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1 cup whole-wheat flour
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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2 cups nonfat buttermilk, (see Tip)
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1 large egg, separated
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1 tablespoon canola oil
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1 tablespoon vanilla extract, (optional)
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2 large egg whites
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2 tablespoons sugar
Directions
1.
Stir whole-wheat flour, all-purpose flour, baking powder, salt and baking soda in a large bowl. Whisk buttermilk, the egg yolk, oil and vanilla (if using) in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.
2.
Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula.
3.
Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch.
Tip:
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk"the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutrition information
Calories 241, Total Fat 4 g, Monounsaturated Fat 2 g, Cholesterol 37 mg, Sodium 450 mg, Carbohydrate 41 g, Fiber 3 g, Protein 11 g, Potassium 285 mg. Exchanges: Other Carbohydrate 2.5, Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Overnight Waffles
Put waffles on the breakfast menu. For this recipe, make the batter ahead, chill overnight, and bake first thing in the morning.
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