Instead of syrup, try topping each buttermilk waffle with 1/2 cup sliced fresh peaches sprinkled with cinnamon, or top with 3/4 cup berries (strawberries, blueberries or raspberries) or 1/2 cup applesauce.

Serves 6

Ingredients:

       
  • 1 cup whole-wheat (whole-meal) flour
  •    
  • 1 cup all-purpose (plain) flour
  •    
  • 1 teaspoon baking powder
  •    
  • 1/2 teaspoon baking soda
  •    
  • 1 tablespoon sugar
  •    
  • 2 cups buttermilk
  •    
  • 1 egg
  •    
  • 4 egg whites

Directions:

In a large mixing bowl, combine the flours, baking powder, baking soda and sugar.

In a medium bowl, whisk together the buttermilk and whole egg. Add to the flour mixture and stir to mix evenly.

In a large metal or glass bowl, using an electric mixture on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the flour mixture.

Place a baking sheet in the oven and heat to 225 F. Preheat a waffle iron. Spray with cooking spray if necessary. Spoon or ladle about 3/4 cup of the batter into the waffle iron, depending on the size of the iron. Spread slightly with a spoon and cook according to the manufacturer's instructions. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles.

Nutritional Analysis (per serving)

Serving size: 1 waffle
  • Total carbohydrate: 36 g
  • Dietary fiber: 3 g
  • Sodium: 348 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: <1 g
  • Total fat: 2 g
  • Cholesterol: 39 mg
  • Protein: 11 g
  • Calories: 206
  • Dairy foods low-fat or fat-free: 1/2
  • Grains and grain products: 2
  • Carbohydrates: 2
  • Protein and dairy: 1/2
  • Milk and milk products: 1/2
  • Starches: 2
Last Updated: 2015-08-20
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