Whole Wheat Waffle
- Number of Servings: 8
Ingredients
* 2 cup whole wheat flour * 2 tablespoons sugar (or sugar substitute that equals sugar portions 1:1, such as Splenda) * 1 tablespoon baking powder * 1/4 teaspoon salt * 2 large eggs, lightly beaten * 1 tablespoons butter, melted (see variation below) * 2 1/2 tablespoons canola oil * 1-1/2 to 2 cups reduced fat or nonfat buttermilk * 1 teaspoon vanilla
Place the flour, sugar and baking powder in a medium bowl and whisk with a wire whisk to combine well. Add the eggs, butter, oil and 1-1/2 cups of the buttermilk; beat with the whisk just until smooth. Add more milk as needed to thin the batter to a pouring consistency, being careful to keep it thick. Heat your waffle iron and bake according to manufacturer’s directions. Serve immediately.
Notes: The batter may be made the night before, covered and refrigerated. Add a little more milk before baking if it has become to thick. Waffles freeze very well. Just bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper and place in a freezer bag. To heat, just toast the waffle in the toaster oven until lightly browned.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JACQUELINEL3.
Notes: The batter may be made the night before, covered and refrigerated. Add a little more milk before baking if it has become to thick. Waffles freeze very well. Just bake them a little lighter than usual, let them cool on a wire rack, wrap individual portions in waxed paper and place in a freezer bag. To heat, just toast the waffle in the toaster oven until lightly browned.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JACQUELINEL3.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 8.1 g
- Cholesterol: 59.4 mg
- Sodium: 326.7 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 3.7 g
- Protein: 7.2 g
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