“My husband loves to make these waffles on weekends. He usually makes a double batch so that we can freeze the extras and enjoy a healthier version of Eggos on busy weekday mornings. These waffles are low in fat and made from half whole wheat flour, but they taste delicious! My picky kids love them! We got this recipe years ago from Eating Well magazine.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, stir together flours, baking powder, salt, and baking soda.
  2. In a separate bowl, whisk together buttermilk, egg yolk, vanilla, and oil.
  3. Add to the dry ingredients and stir with a wooden spoon until just moistened.
  4. In a grease-free mixing bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
  5. Add sugar and continue beating until stiff and glossy.
  6. Whisk 1/4 of the beaten egg whites into the batter.
  7. With a rubber spatula, fold in the remaining egg whites.
  8. Preheat waffle iron.
  9. Brush the surface lightly with oil.
  10. Fill the iron 2/3 full.
  11. Cook for 5-6 minutes, or until the waffles are crisp and golden.
  12. Repeat with the reamaining batter, brushing the surface with oil before cooking each batch.

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