• 6servings
  • 40minutes
  • 241calories

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Ingredients Jump to Instructions ↓

  1. 1 cup(s) whole-wheat flour

  2. 1 cup(s) all-purpose flour

  3. 1 1/2 teaspoon(s) baking powder

  4. 1/2 teaspoon(s) salt

  5. 1/4 teaspoon(s) baking soda

  6. 2 cup(s) nonfat buttermilk (see Tips & Techniques)

  7. 1 large egg , separated

  8. 1 tablespoon(s) canola oil

  9. 1 tablespoon(s) vanilla extract

  10. 2 large egg whites

  11. 2 tablespoon(s) sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Carb Servings: 2 1/2 other carbohydrate, 1/2 fat. Carbohydrate Servings: 3. Nutrition Bonus: Selenium (17% daily value), Folate (16% dv).


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