Multigrain Waffles (or pancakes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 88.8
- Total Fat: 1.6 g
- Cholesterol: 0.5 mg
- Sodium: 235.2 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.0 g
- Protein: 5.8 g
View full nutritional breakdown of Multigrain Waffles (or pancakes) calories by ingredient
Introduction
If you're like me, you love pancakes and waffles, but know what a guilty pleasure they can be...Try this heart healthy low calorie version and see how you can have your waffle and eat it too! If you're like me, you love pancakes and waffles, but know what a guilty pleasure they can be...
Try this heart healthy low calorie version and see how you can have your waffle and eat it too!
Number of Servings: 12
Ingredients
-
1/2 cup Whole Wheat Flour
1/2 cup Soy Flour
1/2 cup Oats, Quick, Dry
1/4 cup Wheat Germ
2 tbsp Flax Seed
3 tsp Baking Powder
3 tsp Splenda Brown Sugar Blend
1/2 tsp Salt
1 cup Milk, nonfat
1/4 cup Yogurt, plain, fat free
1/4 cup Applesauce, unsweetened
Directions
1. Lightly spray waffle iron (or skillet, if making pancakes) with cooking spray then Heat.
2. In large bowl combine dry ingredients. In small bowl whisk together wet ingredients.
3. Add wet ingredients to dry stirring until large lumps disappear (small lumps are normal).
4. Pour approximately 3/4 cup (may vary by iron) batter onto center of hot iron. Close lid of iron.
5. Bake 3-5 minutes or until waffle lid opens freely (most irons will stick to waffle slightly until it is fully cooked, but you must pay close attention so you do not rip your waffle apart trying to open it too early). Serve immediately or store in warm oven until other waffles are done.
6. Repeat with remaining batter.
Makes approx. 12 waffles
Nutrition info is per 1 waffle.
Number of Servings: 12
Recipe submitted by SparkPeople user KRYSTYL_ROSE.
2. In large bowl combine dry ingredients. In small bowl whisk together wet ingredients.
3. Add wet ingredients to dry stirring until large lumps disappear (small lumps are normal).
4. Pour approximately 3/4 cup (may vary by iron) batter onto center of hot iron. Close lid of iron.
5. Bake 3-5 minutes or until waffle lid opens freely (most irons will stick to waffle slightly until it is fully cooked, but you must pay close attention so you do not rip your waffle apart trying to open it too early). Serve immediately or store in warm oven until other waffles are done.
6. Repeat with remaining batter.
Makes approx. 12 waffles
Nutrition info is per 1 waffle.
Number of Servings: 12
Recipe submitted by SparkPeople user KRYSTYL_ROSE.