12 February 2012

Wonderful Whole Wheat Waffles

Waffles are like eggs....a breakfast canvas which you can dress up as many ways as your imagination allows.   Caramalized bananas, apple struessel, chocolate chip, cream cheese frosting w/ cinnamon glaze, bacon and maple syrup, cranberry rosemary, lemon ricotta, pumpkin hazelnut, classic fresh fruit and whipped cream...... 

Shall I keep going?

With all the possibilities, you'll want to eat them every day!  Unfortunately, with all the butter, oil and whole eggs in my mom's recipe, a waffle a day would turn you into a walking Mrs. Butterworth.  So I began scouring the internet for a recipe that was as nutritious as well as delicious.  I found some really good recipes, but nothing ever hit the spot perfectly.  So after months (literally, ask the hubs!) of recipe tasting, I decided to just try a little experiment.  I took a traditional waffle recipe and just health-i-fied it to my personal preference.  And behold, a delicious, nutritious, and at only 150 calories, guilt-free breakfast delight.  

As far as I'm concerned, buttermilk is the key to good waffles.  It gives them a nice, fluffy texture that leaves you satisfied rather than stuffed.  Nobody likes a weighty waffle.  I've made this recipe several times with one slight modification - the corn meal.  It creates a slightly different texture and the exterior crisps up a bit more than a 100% flour waffle.  But honestly, I can't tell you which way I prefer.  Both are delicious, so do whatever you feel like.  I've included the corn meal the the recipe below, but if you don't have it around the house, just leave it out - no biggie.

And while you think about the waffles, please enjoy our little snaggle-tooth pup soaking up the sunshine on a 25 degree day.  Grrr.

Wonderful Whole-Wheat Waffles (8 servings)
  • 2 c whole wheat flour
  • 2 tbs cornmeal (optional; if used, reduce flour by 2 tbs)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 tbs Truvia or other non-calorie sweetener
  • 2 c fat free buttermilk (easy recipe below!)
  • 4 egg whites
  • 1/4 c apple sauce, no sugar added type or homemade
  • 1 tsp vanilla extract
First, make your buttermilk from scratch.  In a 2 cup measuring glass, combine 2 tablespoons of lemon juice with enough milk to reach the 2 cup line.  Give it a stir and leave it to sit for 10 minutes.

Combine flour, cornmeal, salt, baking powder, baking soda, cinnamon and sweetener in a large bowl and whisk together.  Create a well, or hole, in the middle  and set to the side.

In a smaller bowl, combine the egg whites, apple sauce and vanilla.  Whisk together until blended.  Add your buttermilk and whisk to combine.  Pull the dry ingredient bowl back to the prep area.  Pour the buttermilk mixture into the well and stir until just combined.  Batter should be fairly runny.

Preheat a waffle iron.  When hot, spray with non-stick.  With a measuring cup, scoop batter onto the waffle iron (mine takes 1/3 c plus a couple tablespoons for the perfect size).  Cook until golden brown and slightly crisp.  Keep warm in a 200 degree oven until all batter is cooked.  Finish with your favorite toppings and eat immediately.

I'm freezing our leftovers today, so stay tuned and I'll let you know how they reheat.  I have a feeling that popped in a toaster, they'll turn out delicious!

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