Waffle Wednesday. A Waistline-Friendly Version of this Childhood Favorite
Waffles—the tasteful nostalgia of Sunday morning breakfast as a child, making it the perfect pick-me-up for your mid-week slump. Steering away from the sinful side of this delicious dish, we’ve substituted much of the flour for whole wheat and opted for a nonfat buttermilk creation.
With only 240 calories per serving, these waffles will satisfy your sweet tooth cravings without breaking your diet. Don’t have the time to whip this together before beginning your morning routine? Enjoy breakfast for dinner and make the entire family happy…guaranteed.
1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups nonfat buttermilk
1 large egg, separated
1 tablespoon canola oil
1 tablespoon vanilla extract, (optional)
2 large egg whites
2 tablespoons Splenda
Stir whole-wheat flour, all-purpose flour, baking powder, salt and baking soda in a large bowl.
Whisk buttermilk, the egg yolk, oil and vanilla (if using) in a separate bowl.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.
Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy.
Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula.
Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes.
Repeat with the remaining batter, brushing the surface with oil before cooking each batch. References: www.eatingwell.com