Recipe by anotherjenny
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.
Top Review by ColCadsMom
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!
- 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 See How It's Made
- 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.