Whole Grain Waffles
If you're looking to eat better, The Culinary Institute of America has a tasty idea: start your day with a delicious, fiber-packed breakfast of whole-grain waffles garnished with yogurt and seasonal fruit.
If you’re pressed for time, they can be cooked ahead, cooled, and frozen in resealable plastic bags. Then just pop them into the toaster straight from the freezer and enjoy!
Watch our techniques video on how to whip and fold in egg whites >
Makes six six-inch waffles
- 1 1/2 cups whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 2 tablespoons flax seeds
- 1/4 cup wheat germ
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 3 large eggs yolks
- 1/4 cup plus 2 tablespoons vegetable oil
- 4 large egg whites
- Vegetable cooking spray, as needed
- Preheat waffle iron to medium heat.
- Combine the flours, oats, flax seeds, wheat germ, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
- In a separate bowl, combine the buttermilk, egg yolks, and oil and whisk just until evenly blended.
- Add the buttermilk mixture to the dry ingredients and mix with a wooden spoon just until the batter is evenly moistened. Do not over-mix.
- Using an electric mixer, whip the egg whites on medium speed until a medium/stiff peak is formed, about 2 1/2 minutes. Gently fold 1/3 of egg whites into the batter until completely combined. Fold in the remaining egg whites in two additions.
- Generously spray the preheated waffle iron with vegetable cooking spray. Ladle 3/4 cup of the batter into the waffle iron, close the lid, and cook until the waffles are golden brown, 3 to 4 minutes per waffle.
Nutritional information, per serving—Calories: 483, Protein: 15.5 g, Carbohydrates: 55 g, Fiber: 7 g, Total Fat: 22.5 g, Saturated Fat: 3 g, Sodium: 449 mg, Cholesterol: 146 mg