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Using nonfat buttermilk and egg whites will eliminate a substantial amount of the fat usually found in this classic breakfast fare.

Martha Stewart Living, May 1997


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Instructions Checklist
  • Preheat a waffle iron. Place oats in the bowl of a food processor, and process until coarsely ground, about 30 seconds. Transfer to a medium bowl, and whisk in whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder, and baking soda.

  • In another medium bowl, whisk together egg, egg whites, and buttermilk. Pour into the dry ingredients, add melted butter, and whisk together until thoroughly combined.

  • Spray waffle iron with cooking spray. Quickly pour about 1 1/2 cups batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about 5 minutes. Transfer to a warm oven. Repeat until all batter is used.

  • Cut waffles into squares; serve two per person topped with mango sauce and fruit.