Traditional waffles are a butter-laden, high-carb indulgence, but they
make the transition to good fats and smart carbs beautifully, yielding
crisp, nutty-tasting waffles with all the sweet pleasure of the
original. The batter can also be used for pancakes.
Make Ahead
Tip: Wrap any leftovers individually in plastic wrap and refrigerate for
up to 2 days or freeze for up to 1 month. Reheat in a toaster or
toaster oven.
Ingredients
- 2 cups buttermilk
- 1/2 cup old-fashioned rolled oats
- 2/3 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 1/4 cup toasted wheat germ or cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/4 cup packed brown sugar
- 1 tablespoon canola oil
- 2 teaspoons vanilla extract
Directions
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
- Whisk whole-wheat
flour, all-purpose flour, wheat germ (or cornmeal), baking powder,
baking soda, salt and cinnamon in a large bowl.
- Stir eggs, sugar,
oil and vanilla into the oat mixture.
- Add the wet ingredients to the dry
ingredients; mix with a rubber spatula just until moistened.
- Coat a waffle iron
with cooking spray and preheat.
- Spoon in enough batter to cover
three-fourths of the surface (about 2/3 cup for an 8 x 8-inch waffle
iron).
- Cook until waffles are crisp and golden brown, 4 to 5 minutes.
Repeat with remaining batter.
Nutrition information per serving
188 calories
4g total fat
1g total saturated fat
55mg cholesterol
328mg sodium
30g carbohydrates
3g fiber
8g protein
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