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Wholesome Whole-Grain Waffles Recipe

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I created this recipe by tweaking one I already had. I added flax seed, substituted whole-wheat flour for some all-purpose, applesauce for some oil and fat-free milk for whole. My family loved the changes, and now it's a favorite. —Judy Parker, Moore, Oklahoma

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Diabetic Friendly

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Wholesome Whole-Grain Waffles Recipe

Prep: 15 min. Cook: 5 min./ batch

Yield: 6 Servings

15 5 20

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons ground flaxseed
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
2 cups fat-free milk
3 tablespoons canola oil
3 tablespoons unsweetened applesauce
Mixed fresh berries and confectioners' sugar, optional

Directions

In a large bowl, combine the flours, flax, baking powder and salt. Combine the egg yolks, milk, oil and applesauce; stir into dry ingredients until just moistened.
In a small bowl, beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with berries and confectioners' sugar if desired.
To freeze, arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. Waffles may be frozen for up to 2 months.
To use frozen waffles: Reheat waffles in a toaster. Serve with berries and confectioners' sugar if desired. Yield: 12 waffles.

Nutritional Facts 2 waffles (calculated without berries and confectioners' sugar) equals 278 calories, 11 g fat (1 g saturated fat), 70 mg cholesterol, 456 mg sodium, 37 g carbohydrate, 4 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

Originally published as Wholesome Whole-Grain Waffles in Healthy Cooking April/May 2010, p62

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Reviews for Wholesome Whole-Grain Waffles (2)

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Wholesome Whole-Grain Waffles

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Reviewed on Sep. 25, 2011 by blessednest

Great recipe! For a healthy alternatative to the traditional waffle recipe, I was pleasantly surprised when the kids asked for seconds. This is definitely a keeper.

Reviewed on Mar. 05, 2011 by faye2552

These were great! Since my husband cannot have milk, I used almond milk. I substituted whole wheat sprouted grain flour for the all purpose flour. Really enjoyed these.