- 2 cups buttermilk
- 1 1/3 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup fat-free egg substitute (I just used 2 eggs)
- 1/4 cup brown sugar
- 1 tbsp canola oil
- 1 tsp vanilla
Preheat waffle iron. Mix whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together buttermilk, egg substitute, brown sugar, oil, and vanilla until smooth. Add to dry ingredients, stirring just until combined. Mixture will be slightly lumpy. Spray hot waffle iron with cooking spray. Ladle about 1/2 cup batter onto waffle iron (depending on the size of your waffle iron) and cook until golden brown about 4 1/2 minutes. Place leftover waffles in a zip-lock freezer bag, squeeze out the air, and freeze up to one month.
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