Homemade waffles taste so much better than frozen. You can use them for breakfast with fresh fruit or serve them for dinner with some Turkey Chili (Chapter 8).
INGREDIENTS | SERVES 8
¾ cup all-purpose flour
¾ cup whole-wheat flour
¼ cup ground flax seeds
1 cup cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
2 tablespoons butter, melted
2 cups buttermilk
4 egg whites
¼ cup maple or agave syrup
In medium bowl, combine flours, flax seeds, cornmeal, baking powder, baking soda, and salt, and mix well.
In small bowl, combine egg, butter, and buttermilk and mix well.
Add wet ingredients to dry ingredients; stir just until combined.
In large bowl, beat egg whites until foamy. Gradually add syrup, beating until stiff peaks form. Fold into flour mixture.
Spray waffle iron with nonstick cooking spray and heat according to directions. Pour about ¼ cup batter into the waffle iron, close, and cook until the steaming stops, or according to the appliance directions. Serve immediately.
PER SERVING Calories: 260 | Fat: 6g | Sodium: 360mg | Carbohydrates: 42g | Fiber: 4g | Protein: 10g
The first waffle you cook almost always sticks; you can consider it a test waffle. Be sure to lightly spray the waffle iron with nonstick cooking spray before you add the batter each time, and remove any bits of the previous waffle before adding batter. You might need nonstick cooking spray with flour as extra protection against sticking.