Low-Fat and Healthy Buttermilk Waffles
January 4, 2009
I have a tradition that I make homemade waffles for my three children every weekend. Even my daughter, Leigh, who is 9, is a master at making waffles. When we have spend the night company, the guests are so impressed and always asking for seconds. To be honest, I developed this light recipe originally for adults (trying to eat right) using non-fat buttermilk, a touch of wheat germ and only 1 egg. Each waffle is less than 100 calories, 3 grams of fat and under 15 grams of carbohydrates so you can feel guiltless having a waffle for breakfast when you’re trying to shed off pounds.
Low-Fat Buttermilk Waffles
Prep: 15 minutes
cook: 10 minutes
Yield: 4 to 6 servings
1 cup all-purpose flour
2 tablespoons toasted wheat germ (optional)
2 tablespoons sugar
1 teaspoon baking pwoder
1/2 teapsoon baking soda
1/4 teaspoon salt
1 cup nonfat or low-fat buttermilk
1 tablespoon vegetable oil
1 large egg, lightly beaten
Maple syrup bananas (optional)
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.
2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until steaming stops and waffle light alerts you that it’s ready. Serve with maple syrup and bananas, if desired.
Note: This recipe will also work as pancakes.
You may freeze leftover waffles by wrapping them tightly in foil and reheating them in a toaster oven.