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