FLUFFY WHOLE WHEAT WAFFLES
Here's how to make fluffy whole wheat waffles with easy healthy ingredients. Best way to start your morning!
Provided by Sally
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Preheat waffle maker on medium-high heat.
- Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
- Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
- Serve warm waffles with your favorite toppings!
WHOLE WHEAT-BUTTERMILK WAFFLES (WEIGHT WATCHERS)
I used 2 regular eggs instead of egg substitute. Tasty. Recipe courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray waffle baker with nonstick cooking spray. Preheat according to the manufacturer's instructions.
- Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in medium bowl.
- Whisk together buttermilk mixture to flour mixture, stirring just until batter is smooth.
- When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes.
- Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.
Nutrition Facts : Calories 199.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 2.5, Sodium 422.4, Carbohydrate 36.9, Fiber 2.4, Sugar 15.2, Protein 7
WHOLE WHEAT BUTTERMILK WAFFLES
Crisp, healthy and better for you then most waffles. I found this recipe in The Breakfast Book. My family really liked these waffles. When I made these waffles I added a scoop of protein powder. I did not add the 1/4 cup of milk as I didn't think they needed it as I mixed my batter with a hand mixer. When I made these I got 14 square waffles.
Provided by internetnut
Categories Breakfast
Time 15m
Yield 6-8 waffles, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend.
- In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop.
- Bake in a hot waffle iron until crisp and golden. Serve hot.
WHOLE WHEAT BUTTERMILK WAFFLES
Make and share this Whole Wheat Buttermilk Waffles recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the waffle iron according to manufacturer's instructions.
- Whisk the flours, cornmeal, salt, and baking soda together in a large bowl.
- In a separate bowl, whisk the egg yolks and melted butter together, then whisk in the buttermilk and maple syrup until uniform.
- In a large bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
- Increase the speed to med-high and whip the whites to stiff peaks, 3-7 minutes.
- Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain).
- Toward the end of mixing, fold the whipped egg whites into the batter with a rubber spatula.
- Spray the hot waffle iron with vegetable oil spray, then spread the appropriate amount of batter onto the waffle iron, following the manufacturer's instructions, and cook until golden brown, about 3 1/2 minutes.
- Remove the waffles from the waffle iron and serve,.
- Repeat with the remaining batter, spraying the waffle iron with vegetable oil spray as needed between batches.
- Per serving (1/2 cup batter)--300 calories, 10.5 g fat, 42 g carb, 10 g protein 3 g fiber.
Nutrition Facts : Calories 299.3, Fat 10.7, SaturatedFat 5.9, Cholesterol 85.2, Sodium 595.1, Carbohydrate 42.5, Fiber 2.9, Sugar 9.7, Protein 9.5
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RECIPE: WHOLE WHEAT BUTTERMILK WAFFLES • UNPEELED JOURNAL
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5/5 (1)Category Breakfast, Brunch
- Lightly grease the waffle iron and heat according to the iron's directions. (I usually preheat mine to medium-high.)
- Combine the flour, whole wheat flour, baking powder, salt, brown sugar, and millet (if using) in a mixing bowl. Stir well to combine.
- Tempter a small amount of buttermilk mixture into the melted butter and whisk with a fork to combine. Then pour the butter into the buttermilk mixture and whisk thoroughly.PRO TIP: Tempering a small amount of the cold buttermilk into the warm melted butter evens the temperature and creates an emulsification that prevents the butter from seizing into small, shard-like bits when added to the buttermilk mixture. That said, if the butter does seize, do not worry about it.
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4.7/5 (319)Calories 400 per servingTotal Time 31 mins
- Preheat your iron while you make the waffle batter., Whisk together the flour, baking powder, salt, and sugar., In a separate bowl, whisk together the egg, milk, and butter or oil., Mix together the wet and dry ingredients, stirring just until combined.
- The batter will be a bit lumpy; that's OK., Cook the waffles as directed in the instructions that came with your waffle iron.
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