Tuesday, January 21, 2014

Wonderful Whole-Grain Waffles

After eyeing this yummy recipe in a recent USA Weekend in our local newspaper, I tried this the next day. 

We were so glad I did too! 

I don't often make recipes with a longer list of ingredients, but trust me on this one...these waffles were VERY delicious. 

The article entitles the article with the recipe as 
"A Winning Breakfast...If you're looking to eat better in the New year, the Culinary Institute of America has a tasty idea; start your day with a delicious, fiber-packed breakfast of Whole-Grain Waffles. Garnish them with yogurt and seasonal fruit, and award yourself a plate of these hearty 'golden globes' of griddle goodness".


I added blueberries to half the batch (the last half of course!=). They were wonderful topped with fresh banana and Greek yogurt.


1-1/2 c. whole wheat flour
3/4 c. all purpose flour
(I used white whole wheat)
2 Tb. flax seeds
1/4 c. wheat germ
1/4 c. white sugar
1 TB. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
3 large eggs, separated
1/4 c. plus 2 Tb. vegetable oil
(or use applesauce)
non-stick cooking spray as needed 

In large bowl, combine flours, oats, flax seeds, wheat germ, sugar, baking powder, baking soda and salt. Make a well in the center of the dry ingredients. 

In medium bowl, combine buttermilk, egg yolks and oil; whisk just until blended. 

Add the buttermilk mixture to the dry ingredients and mix with a wooden spoon just until batter is evenly moistened.  Do not overmix. 

In a clean glass bowl, using an electric mixer, whip egg whites on medium speed until medium-stiff peaks are formed, about 2 - 3 minutes. Gently fold 1/3 of egg whites into batter until completely combined.  Fold in remaining egg whites in two additions. 

Generously spray preheated waffle iron with cooking spray.  Ladle 3/4 c. batter into the waffle iron, spread a little, close the lid and cook until waffles are golden brown, about 3 - 4 minutes per waffle.

Serve with generous serving of fresh seasonal fruit and a dollop of non-fat Greek yogurt. 

Yield: Six 6-inch waffles 
(we got at least 6 good sized servings) 

You might also like to try my popular Crunchy Crust French Toast

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