Your bunch will say a big "yes" to breakfast when these wonderful waffles are on the menu, promises Susan Bell of Spruce Pine, North Carolina.
- 1-1/4 cups all-purpose flour
- 1/4 cup wheat bran
- 1 tablespoon sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 egg white
- 1-1/2 cups fat-free milk
- 2 tablespoons canola oil
- 1/3 cup chopped pecans
- In a large bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, combine the egg, egg white, milk and oil; add to the dry ingredients. Fold in pecans.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 6 waffles (6-1/2-inch diameter).
Originally published as Pecan Waffles in Light & Tasty August/September 2002, p42
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Reviewed Feb. 12, 2011
"I am making this today for the second time - my family loved it! The waffles are light and fluffy and just perfect. I love that they are healthier than traditional waffles. The pecans give it a delightful crunch."