CRISPY WHOLE WHEAT WAFFLES*

Combine:

         2 cups whole wheat flour

         1 Tbsp. sugar

         1 tsp. baking powder

         1/2 tsp. Baking soda

         1/8 tsp. Cinnamon

Beat to soft peaks:

         3 egg whites brought to room temperature

Combine and add to dry ingredients:

         2 1/2 cups buttermilk

         1 tsp. Vanilla

Fold beaten egg whites into above mixture.

Bake in waffle iron until brown.

*Fold means to gently stir – do not beat.

When making large quantities, place cooked waffles on a baking sheet and keep warm in oven set at about 190^o.

To freeze leftovers, place waffles on flat plate or pan and freeze, then place in Ziploc bag to store.  To use frozen waffles, reheat in toaster or microwave.  My favorite way is to heat until barely warm in microwave, then toast in toaster or toaster oven.

Delicious with any topping:  sliced fresh fruit, whipped cream, syrups, etc.  

See Maple Syrup recipe on this blog.

Nutrition  (approximate, depending on brand of ingredients)

Serving size 1 waffle 4"x4.5"

    Calories  95

    Total Fat .71g

        Saturated Fat .28g

    Cholesterol 0mg

    Sodium 137mg

    Carbohydrates 18 g

    Fiber 2.5 g 

    Sugar 3 g

    Protein 4.5g