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EatingWell Waffles

:  July/August 1992, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.3 (116 votes)

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.


READER'S COMMENT:
"Compared to the Multi-Grain Waffles from EatingWell I made last week, these were fluffy, crispy and oh-so good. I wrote about them in my food blog, "Eating the Rainbow": http://superfoodsyear.blogspot.com/2010/05/brunch-on-deck.html "
EatingWell Waffles Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 241 calories; 4 g fat ( 0 g sat , 2 g mono ); 37 mg cholesterol; 41 g carbohydrates; 11 g protein; 3 g fiber; 450 mg sodium; 285 mg potassium.

Nutrition Bonus: Selenium (17% daily value), Folate (16% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 other carbohydrate, 1/2 fat


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Recipe Categories

Holiday
Father's Day
Mother's Day
New Year's Eve
Thanksgiving
Valentine's Day
Christmas
Easter
Health & Diet Considerations
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Low calorie
Low cholesterol
Ease of Preparation
Easy
Total Time
45 minutes or less
Style/Theme
Birthday
Comfort foods
Entertaining, casual
Kid-friendly
Makeover
Servings
6
Meal/Course
Breakfast
Brunch
Dessert
Season
Spring
Summer
Fall
Winter
Type of Dish
Baked Goods, other
Desserts, other
Main dish, vegetarian
Ethnic/Regional
American
Publication
EatingWell for a Healthy Heart Cookbook (2008)
July/August 1992
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