Healthy Holiday & Occasion Recipes More Healthy Holiday Recipes Healthy Mother's Day Recipes Mother's Day Breakfast and Brunch Recipes EatingWell Waffles 4.0 (7) 7 Reviews 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. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Cook Time: 40 mins Total Time: 40 mins Servings: 6 Yield: 6 waffles Nutrition Profile: Low-Calorie Jump to Nutrition Facts Ingredients 1 cup whole-wheat flour 1 cup all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ¼ 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 Directions 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 229 Calories 4g Fat 39g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 229 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 3g 10% Total Sugars 8g Added Sugars 4g 8% Protein 10g 20% Total Fat 4g 5% Saturated Fat 1g 3% Cholesterol 32mg 11% Vitamin A 47IU 1% Folate 74mcg 18% Sodium 472mg 21% Calcium 99mg 8% Iron 2mg 11% Magnesium 35mg 8% Potassium 145mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved