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Breakfast Whole Wheat Waffles

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Breakfast Whole Wheat Waffles













Low Cholesterol, Trans-fat Free


¼ ounce yeast, active dry
1 package
½ cup water
warm , about 110 f degree
2 cups buttermilk
3 tablespoons vegetable oil
1 ½ tablespoons honey
or sugar
2 cups whole-wheat pastry flour
½ cup rolled oats
4 large egg whites
teaspoon baking soda
¼ teaspoon salt
1 x nonstick cooking spray
as needed
1 x maple syrup
for serving, as needed


Sprinkle the yeast over the water in a large mixing bowl.

Allow to stand until foamy, about 10 minutes.

Stir in the buttermilk, oil, sugar and flour and whisk until smooth and well mixed.

Cover the bowl with plastic wrap and keep refrigerated overnight.

Preheat a waffle iron.

Add the oats, egg whites, baking soda, and salt into the waffle batter, and whisk until smooth.

Lightly coat the hot waffle iron with cooking spray.

Pour about ⅓ cup of batter to each section, using the back of a spoon to spread batter evenly to the edges.

Cook until the waffles are crisp and golden brown, about 6 minutes.

Repeat the same step with the remaining batter.

Drizzle male syrup on top.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 33623% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 235mg 10%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 10%
Sugars g
Protein 23g
Vitamin A 0% Vitamin C 1%
Calcium 11% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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