Just like the waffles Mom used to make—but better for your heart! These multigrain waffles are high in fiber and low in fat. Perfect for a nice Sunday brunch or anytime of day.
Prep: 10min |Cook: 45min |Total: 55min
1 1/2 cups whole grain pastry flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups fat-free milk
2 egg whites
3 tablespoons packed brown sugar
1 tablespoon vegetable oil
2 cups blueberries
1 1/2 cups sliced strawberries
1/2 cup maple syrup
1.Preheat the oven to 200°F. Coat a baking sheet with cooking spray.
2.In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
3.In a medium bowl, combine the milk, egg whites, brown sugar, and oil. Add to the flour mixture and stir just until blended. Fold in 1 cup of the blueberries.
4.Coat a nonstick waffle iron with cooking spray. Preheat the iron.
5.Pour 1/2 cup of the batter onto the center of the iron. Cook for 5 minutes, or until steam no longer escapes from under the waffle-iron lid and the waffle is golden. Place the waffles on the prepared baking sheet and place in the oven to keep warm.
6.Repeat with the remaining batter to make a total of 8 waffles.
7.Meanwhile, in a small saucepan over medium heat, combine the remaining 1 cup blueberries, the strawberries, and maple syrup. Cook for 5 minutes, or until the berries are softened and the mixture is hot. Serve with the waffles.
This batter also makes excellent pancakes. To create your own nutritious convenience mix, double or triple the recipe for the dry ingredients and store in an airtight container in a cool cupboard. To make pancakes, measure 2 cups of the dry mix into a bowl and then add the liquid ingredients from the recipe.
Nutritional Facts per serving.