Healthy and Yummy Waffles
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
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 skim milk buttermilk (fat free)
- 1 large egg, separated
- 1 tablespoon vanilla extract
- 1 tablespoon canola oil, plus
- more canola oil, for greasing the waffle iron
- 2 large egg whites
- 2 tablespoons sugar
directions
- In a large bowl, stir together flours, baking powder, salt, and baking soda.
- In a separate bowl, whisk together buttermilk, egg yolk, vanilla, and oil.
- Add to the dry ingredients and stir with a wooden spoon until just moistened.
- In a grease-free mixing bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
- Add sugar and continue beating until stiff and glossy.
- Whisk 1/4 of the beaten egg whites into the batter.
- With a rubber spatula, fold in the remaining egg whites.
- Preheat waffle iron.
- Brush the surface lightly with oil.
- Fill the iron 2/3 full.
- Cook for 5-6 minutes, or until the waffles are crisp and golden.
- Repeat with the reamaining batter, brushing the surface with oil before cooking each batch.
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Reviews
-
Here in PA chicken and waffles is a HUGE dinner option...they have them for fund raisers, church dinners, and restaurant specials. I had leftover turkey, and wanted to make a healthier version for my family. I used these waffles as the base, changing only 2 things...omiting the vanilla since I wanted them for a savory waffle, and using 2 eggs since I hate wasting anything. The 2 beaten egg whites were still enough to make the batter fluffy and light. It made 5 waffles in my huge Belgian waffle maker, so I divided that into 10 servings. I sprayed the cooker with butter flavored Pam instead of coating with canola oil. I had no problem with it sticking. It was the perfect texture of crunchy outside and cakey inside. My 3 year old HAD to have it with syrup instead of turkey and gravy. He loved it. This will be my go-to waffle for breakfast, lunch, dinner, even as dessert with a little light vanilla ice cream on top! Thanks for posting such a delicious, healthy alternative to fattening waffles!
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tasty :) i made these exactly as posted except used 1% buttermilk instead of skim. they didn't turn out quite as crispy as i would have liked and at first were pulling apart in the middle when i opened my non-stick waffle-maker, but a little cooking spray solved the sticking problem and they were soon well-enjoyed with syrup, strawberry rhubarb sauce, and peanut butter. thanks!
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Tweaks
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Here in PA chicken and waffles is a HUGE dinner option...they have them for fund raisers, church dinners, and restaurant specials. I had leftover turkey, and wanted to make a healthier version for my family. I used these waffles as the base, changing only 2 things...omiting the vanilla since I wanted them for a savory waffle, and using 2 eggs since I hate wasting anything. The 2 beaten egg whites were still enough to make the batter fluffy and light. It made 5 waffles in my huge Belgian waffle maker, so I divided that into 10 servings. I sprayed the cooker with butter flavored Pam instead of coating with canola oil. I had no problem with it sticking. It was the perfect texture of crunchy outside and cakey inside. My 3 year old HAD to have it with syrup instead of turkey and gravy. He loved it. This will be my go-to waffle for breakfast, lunch, dinner, even as dessert with a little light vanilla ice cream on top! Thanks for posting such a delicious, healthy alternative to fattening waffles!
RECIPE SUBMITTED BY
anotherjenny
United States
I'm a 35 year old mom of two who LOVES cooking from scratch!