Monday, March 21, 2011

Whole Wheat Waffles

Ryan received a waffle maker for his birthday.  (Thanks, Jeanna!)  I have been looking for a "healthy" waffle recipe and came across this recipe from  I pulled a "Breakfast for Dinner" last Friday and they were really good.  We will definitely be making them again soon...maybe for breakfast next time!

"Eating Well Waffles"

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups nonfat buttermilk, (see Tip)
  • 1 large egg, separated
  • 1 tablespoon canola oil
  • 1 tablespoon vanilla extract, (optional)
  • 2 large egg whites
  • 2 tablespoons sugar

Stir whole-wheat flour, all-purpose flour, baking powder, salt and baking soda in a large bowl.

**To make "sour milk" add 1 tablespoon of lemon juice or vinegar to each 1 cup of milk.

Whisk buttermilk, egg yolk, oil, and vanilla (if using) in a separate bowl.

Add the wet ingredients to the dry ingredients and stir until moistened.

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 on-quarter of the beaten egg whites into the batter.  Fold in the remaining beaten egg whites with a rubber spatula.  

Preheat 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, about 5 - 6 minutes.   

Repeat with the remaining bater, brushing the surface with oil before cooking each batch.  


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