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.
"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":
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.
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.
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!
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!