Buttermilk Whole Wheat Waffles
Serves 6Points 6 per serving
Ingredients
- 2 cups whole wheat flour
- 1/4 tsp baking soda
- 1 1/2 tsp double acting baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 2 egg yolks
- 1 3/4 buttermilk
- 5 Tbsp Melted butter
- 2 egg whites
Directions
Sift together the flour, baking soda, baking powder, sugar, salt. Beat egg yolks in a separate bowl until light then add and beat the buttermilk and melted butter. Combine the liquid and the dry ingredients with a few strokes. Beat 2 eggwhites until stiff, but not dry; fold them into the batter. Pour into waffle iron.Nutrition Facts
- Nutritional Analysis per Serving (approximate)
Serving Size 1 waffle 6 points.
- Calories 281
- Total fat 13 g
- Saturated fat 7 g
- Protein 10.5 g
- Carbohydrates 34.6 g
- Fiber 5 g
Blueberry and Cornmeal Pancakes
Serves 4Points 6 per serving (3 pancakes)
Ingredients
- 1 cup reduced Fat whole wheat baking mix
- 1 cup yellow cornmeal, preferably stone ground
- 1 1/4 cups low-fat (1%) milk
- 1 egg, beaten
- 3 Tbsp sugar
- 1 1/4 fresh or frozen blueberries (wild if possible)
Directions
Sift together the baking mix, cornmeal, milk, egg and sugar in a large bowl just until moistened.Spray a nonstick griddle or large nonstick skillet with cooking spray and set over medium heat. Drop the batter by heaping 1/4 cupfuls onto the griddle and add the blueberries, cook the pancakes until bubbles appear and the edges look dry, about 3 minutes. Turn and cook, until browned, about 2 minutes longer. Repeat with the remaining batter to make 12 pancakes in all.
Nutrition Facts
- Nutritional Analysis per Serving (approximate)
- Calories 341
- Total fat 5g
- Protein 0g
- Carbohydrates 64 g
- Fiber 4g