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Makeover Multigrain Waffles

These waffles are crispy, airy, and lower in fat, calories and cholesterol than the original recipe...but just as tasty! —Betty Blair, Bartlett, Tennessee
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    28 waffles

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 4 large egg whites
  • 3 cups buttermilk
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons canola oil
  • 2 tablespoons butter, melted
  • Butter and maple syrup, optional

Directions

  • In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, egg whites, buttermilk, applesauce, oil and butter; whisk into dry ingredients just until blended.
  • Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with butter and syrup if desired.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts
2 each: 187 calories, 7g fat (2g saturated fat), 52mg cholesterol, 336mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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