Multigrain Blueberry Waffles (or Pancakes) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Mmm, light crispy blueberry waffles with the benefits of fibre and antioxidants. Ingredients:
1 1/2 cups whole wheat pastry flour (or whole wheat) |
1/2 cup rolled oats |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 2/3 cups skim milk |
2 egg whites |
2 tablespoons brown sugar (optional) |
1 tablespoon vegetable oil |
1 cup blueberries (fresh or frozen) |
Directions:
1. In a large bowl, combine the flour, oats, baking powder and baking soda.
2. In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
3. Fold in blueberries until just mixed.
4. In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
5. Fold egg white into batter.
6. In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
7. Yield 8 waffles.
8. NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).
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