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.
- 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
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)
- 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