So delicious! I had been looking for a light, healthier version of waffles and this is it! I substituted the all purpose flour for whole wheat and they still turned out light and fluffy. I would definitely recommend spraying your waffle maker with oil as they will stick. Perfect recipe!
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.
10 Reviews for EatingWell Waffles
We've been using the Betty Crocker waffle recipe which is crispy, but calls for a whopping 1/2 c. of melted butter. To get a really crispy waffle you need the fat, but I found this recipe is an excellent compromise. While these weren't exactly crispy, they held together and weren't floppy either. The whipped egg whites add volume and you can't beat the miserly 1 T. of oil. Good-bye Betty, hello Eating Well!
I've been looking for a healthy recipe that I can adapt to be gluten-free, and I've finally found it. Here are the changes I made: For flour, I used 1 cup brown rice flour blend ( Betty Hagman is good), 2/3 cup millet flour, and 1/3 cup coconut flour. I increased the baking soda to 1/2 tsp. and added 1/2 tsp xanthan gum. I followed the rest of the recipe as written, and it was delicious!
These are the same as the Clear-Conscience Waffles from the Eating Well Recipe Rescue Cookbook.
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":