Breakfast Whole Wheat Waffles
Breakfast Whole Wheat Waffles
Yield
6 servingsPrep
18 minCook
35 minReady
9 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 1 | x |
maple syrup
for serving, as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.2 | ml/g |
yeast, active dry
1 package |
|
| 118 | ml |
water
warm , about 110 f degree |
|
| 473 | ml |
buttermilk
|
|
| 45 | ml |
vegetable oil
|
|
| 23 | ml |
honey
or sugar |
|
| 473 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
rolled oats
|
|
| 4 | large |
egg whites
|
|
| 0.6 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
nonstick cooking spray
as needed |
* |
| 1 | x |
maple syrup
for serving, as needed |
*
|
Directions
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.
