Start your day off right with these whole grain waffles, which have just a hint of sweetness. You can find 12-grain flour in most bulk food stores. Freeze leftover waffles and reheat them in the toaster for a quick, satisfying weekday breakfast.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2012
Ingredients
Method
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside.Beat egg whites until soft peaks form; set aside.
In separate bowl, whisk together egg yolks, buttermilk and butter; pour over dry ingredients, stirring to combine. Fold in egg whites just until combined.
Heat waffle iron; brush lightly with some of the oil. Pour in about 1/3 cup batter for each waffle, spreading to edge. Close lid and cook until steam stops and waffles are crisp and golden, 4 to 6 minutes. Serve warm. (Make-ahead: Individually wrap waffles in plastic wrap; freeze for up to 3 months. Reheat in toaster.)
Nutritional facts Per waffle: about
- Fibre 3 g
- Sodium 260 mg
- Sugars 4 g
- Protein 7 g
- Calories 196.0
- Total fat 10 g
- Potassium 101 mg
- Cholesterol 60 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
%RDI
- Iron 11.0
- Folate 4.0
- Calcium 11.0
- Vitamin A 6.0
