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Wholesome Whole-Grain Waffles

 Wholesome Whole-Grain Waffles
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
6 ServingsPrep: 15 min. Cook: 5 min./ batch


  • 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

2 of 2

Wholesome Whole-Grain Waffles (continued)

Directions (continued)

  • 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.