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Whole Wheat Waffles Recipe

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4.5 3 3
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"Finding a homemade waffle recipe that's low in calories is difficult," relates Jessica Beare Edmunds of Kingsland, Georgia. "So I modified a recipe I had, substituting fat-free plain yogurt for the oil or margarine. For a little variety, I sometimes use a flavored yogurt instead of plain."
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 10 servings

Ingredients

  • 1/2 cup egg substitute
  • 1-3/4 cups 1% milk
  • 1/2 cup fat-free plain yogurt
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • Sugar substitute equivalent to 1/2 cup sugar
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt

Nutritional Facts

2 each: 132 calories, 1g fat (0g saturated fat), 2mg cholesterol, 273mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 6g protein Diabetic Exchanges: 2 starch.

Directions

  1. In a large bowl, beat egg substitute until frothy. Stir in the milk, yogurt and vanilla. Combine the flours, sugar substitute, sugar, baking powder and salt; stir into milk mixture just until combined. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 20 waffles (4-in. x 4-in.).
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Whole Wheat Waffles in Light & Tasty February/March 2004, p43


Reviews for Whole Wheat Waffles

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
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MY REVIEW
griggy386 60734
Reviewed Mar. 12, 2013

"I loved this recipe. It called for all simple ingredients that I already had around the house and was super easy to make. The waffles had a sweet taste, and you can't beat the calories."

MY REVIEW
jensorrenti 90588
Reviewed Dec. 23, 2011

"I've made this recipe several times - it's so healthy and light. Sometimes I use light vanilla yogurt instead of plain - gives it a wonderful flavour!"

MY REVIEW
jensorrenti 138382
Reviewed Jul. 3, 2011

"Very light and tasty. These freeze really well and are not mushy when you pop them in the toaster oven. I always make extras now and throw the rest in the freezer."

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