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EatingWell Waffles

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

Your rating: None Average: 4.2 (139 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

10 Reviews for EatingWell Waffles

01/31/2014
Anonymous
Excellent waffles

This recipe was great! I made it as written. It was so delicious that I definitely ate one too many waffles. Compared to my usual recipe that includes 1/2 a cup of oil, these tasted as good or better. Give them a try!

more protein
Comments
09/09/2013
Anonymous
Very tasty and light waffles

No overloaded with fat like other waffles. I replaced sugar with 1 tbs agave syrup, added 1 tsp cinnamon (we are cinnamon lovers :), and baking depends definitely of your waffle maker power. Definitely to save this recipe for the future use.

Light, no too sweat, fluffy, easy to make it, ir can be used with sour as well as sweet toppings
Comments
04/17/2013
Anonymous
Not the Best, but Tasty and Healthy

I made these 100% whole wheat by using 1 cup of White Whole Wheat Flour, and 1 cup of Whole Wheat Pastry Flour. They were light, crisp outside, and fluffy inside. Although they taste great, I won't say they're the best waffles I've ever had. After all, butter does add great flavor to waffle recipes. But as another reviewer called them, they're "clear conscience" waffles and fit into my nutrition goals. On my particular waffle iron, it was 6 minutes and not 5 to get those great crispy edges. I also got 5 waffles (round 7-inch), not 6.

crisp outside, fluffy inside, healthy
Comments
03/16/2013
Anonymous
Eating Well Waffles

I also substituted Whole Wheat Flour for the All Purpose Flour but I used White Whole Wheat. It is more finely milled and the bits of hull are very tiny. My diners could not believe they were eating Whole Wheat Waffles. I also substituted Splenda for the sugar and it worked well. This is a definite keeper recipe.

Light, Crisp, tasty
Comments
02/01/2013
Anonymous
the best waffles i ever had

It was beautiful, and delicious i couldn't stop eating it I will keep eating it no matter what people say *^*

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