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.
My Private Note
Units: US | Metric
- 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
- 1In a large bowl, stir together flours, baking powder, salt, and baking soda.
- 2In a separate bowl, whisk together buttermilk, egg yolk, vanilla, and oil.
- 3Add to the dry ingredients and stir with a wooden spoon until just moistened.
- 4In a grease-free mixing bowl, beat the 3 egg whites with an electric mixer until soft peaks form.
- 5Add sugar and continue beating until stiff and glossy.
- 6Whisk 1/4 of the beaten egg whites into the batter.
- 7With a rubber spatula, fold in the remaining egg whites.
- 8Preheat waffle iron.
- 9Brush the surface lightly with oil.
- 10Fill the iron 2/3 full.
- 11Cook for 5-6 minutes, or until the waffles are crisp and golden.
- 12Repeat with the reamaining batter, brushing the surface with oil before cooking each batch.
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Nutritional Facts for Healthy and Yummy Waffles
Serving Size: 1 (114 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 178.3
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.7 g
- Cholesterol 25.7 mg
- Sodium 340.4 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 2.0 g
- Sugars 6.4 g
- Protein 7.3 g