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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 118.7
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.7 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 7.9 g

View full nutritional breakdown of waffles whole wheat oatmeal calories by ingredient
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waffles whole wheat oatmeal

Submitted by: MURKOV

Introduction

tasty heart healthy filling waffles or can make pancakes from this recipe as well tasty heart healthy filling waffles or can make pancakes from this recipe as well
Number of Servings: 5

Ingredients

    1/2 cup whole wheat pastry flour
    1/2 cup regular oatmeal
    1 tsp baking powder
    1 tsp ground cinamon
    1 tbs milled flax seed
    3 packets splenda with fiber
    4 egg whites
    1 cup fat free lactaid or skim milk
    1 tsp vanilla
    1/4 cup lite or unsweetend applesauce

Directions

preheat waffle iron after spraying with olive oil cooking spray
Combine milk, applesauce and vanilla in bowl. In food processor or blender, blend oats, flour,baking powder, flax seed, cinamon and splenda then add to milk mixture. Beat egg whites until just stiff and fold into batter. Spoon into waffle maker and bake about 6 minutes or until crisp and browned
makes 5 waffles 119 calories each


Number of Servings: 5

Recipe submitted by SparkPeople user MURKOV.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    WOW -- these are light and delicious! I made pancakes instead of waffles, and it barely fed 2 adults and 2 little kids! 2 and 4 yr old Grankids each 4 - 4" pancakes!! I will definitely keep this recipe as a favorite! - 9/6/09

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  • Incredible!
    1 of 1 people found this review helpful
    Thank you for a low cal version of one of my family's favorite breakfasts. - 8/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    Outstanding, crispy and light. couldn't eat just one - had to have two! - 8/16/09

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  • Did anyone find that the batter was very wet? I cooked mine for longer than 6 minutes, and they were still very runny on the inside. Any suggestions as to how to improve would be appreciated! For example, someone mentioned to use the whites from real eggs as opposed to a carton of egg beaters. - 1/8/12

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  • Batter tastes great and when used to make pancakes, they were delicious. However, they did not hold together as a waffle. I used a commerical style belgium waffle maker and I greased sufficiently (as I usually do with waffles), but these waffles fell apart and stuck to the iron. - 7/3/11

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  • very easy and tasty!! haven't tried toasting them in the toaster, but will give that a try in the morning! - 2/18/11

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  • Saving this to try it out. Sounds fab. - 2/8/11

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  • These were SO good...light, fluffy, crispy outside and moist inside. The beaten egg whites are the key. I've made them both with the beaten egg whites and with just EggBeaters and I found out what a huge difference it makes to follow the recipe, use real egg whites and beat them. - 2/4/11

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  • This was AWESOME! I didn't even put anything on them. I had a little problem with the first one sticking but I just liberally presprayed before each one after that. I also used egg substitute instead of whites. Added blueberries & raisins to a few of them that are frozen. LOVE this!!! - 11/6/10

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  • I'm going to try it again...I didn't read carefully and neglected to whip the egg whites. Oops!! - 7/14/10

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  • Delicious! My kids quickly ate them up, so I made a triple batch immediately. Now we'll have healthy frozen waffles. Thanks for the recipe! - 5/9/10

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