It’s come to my attention that I’m yet to give you guys a waffle recipe! And since this will be my first post on waffles I figure I have to give you the most delicious yet healthy waffles I could think of. Plus if you are craving bacon I’m adding an option after the recipe and instructions, to include a crispy bacony crunch to your sweet & fluffy waffles. Mmm…
Now of course you won’t want to slather them in maple syrup if you’re trying to watch your calories but a little drizzle is ok. 😉 Plus we know already the pure maple syrup is known to contain as many as 20 disease fighting antioxidants! So while I do believe it’s a little high in calories, it’s well worth a little splurge every now and again. But the pure kind only! If you look on the back of your Aunt Jemima Syrup you’ll notice there is no maple in there at all.
Whole Wheat – French Toast Waffles
by Lacy DeVeney
4 large Eggs, separated
2 Tbsp melted Brummel & Brown yogurt butter
1 cup fat free or soy Milk
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract (optional)
2 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. kosher salt
¼ tsp cinnamon
2 cups whole wheat flour
Coat waffle iron with cooking spray, and preheat.
Combine the egg yolks, milk, vanilla & almond extracts and melted butter together in a bowl.
In another large bowl, stir together the baking powder, flour, salt, cinnamon and sugar.
Add the milk mixture to the flour mixture and mix lightly until just combined.
Beat the egg whites stiff, but not dry. Fold the whites into the batter. Do not over mix.
Spoon mixture onto a hot waffle iron and bake until golden brown.
Makes 7-8 waffles.
For bacon waffles – prior to mixing together waffle ingredients, crisp up 4-5 pieces of bacon & set aside to cool. Mix waffle ingredients together, once cool, coarsely crumble the bacon. After spooning batter into hot waffle iron top off with 1 Tbsp crumbled bacon bits then proceed to cook as normal. That’s for the little fatty in all of us. 😉