Sunday, September 12, 2010

Whole Wheat-Buttermilk Waffles

Usually on Saturday mornings, we make a bigger breakfast for the family than we normally do during the week.  I found this recipe in my latest Weight Watchers Magazine and decided to try it out.  I would have loved to have shared a picture with you but my waffles did not look very pretty.  They tasted good though!

Whole Wheat-Buttermilk Waffles
Prep 10 mins Cook 30 mins Serves 8


1 1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cup low-fat buttermilk
1/2 cup fat free egg substitute
1/4 cup packed brown sugar
1 Tbsp canola oil
1 tsp vanilla extract

1.Preheat waffle iron according to manufacturer's directions.

2.Mix whole wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, egg substitute, brown sugar, oil and vanilla in a medium bowl until smooth, Add buttermilk mixture to flour mixture, stirring just until combined (mixture will be lumpy).

3.When waffle iron is hot ladle 1/2 cup batter onto surface until golden (3-5 mins). Repeat with remaining batter to make a total of 8 waffles.

4.When waffles are cooled, divide between 2 large zip - close plastic freezer bags. Squeeze out air to seal bags. Freeze up to one month. To serve, transfer 1 frozen waffle to rack in preheated 350 degree oven or toaster oven. Bake until heated through, about 5 mins.

Per serving- (1 waffle w/o syrup) 170 cal, 3g fat, 3g fiber, Points Value 3

Weight Watchers Magazine September/ October 2010 page 78

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