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Instead of syrup, try topping each buttermilk waffle with 1/2 cup sliced fresh peaches sprinkled with cinnamon, or top with 3/4 cup berries (strawberries, blueberries or raspberries) or 1/2 cup applesauce.
In a large mixing bowl, combine the flours, baking powder, baking soda and sugar.
In a medium bowl, whisk together the buttermilk and whole egg. Add to the flour mixture and stir to mix evenly.
In a large metal or glass bowl, using an electric mixture on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the flour mixture.
Place a baking sheet in the oven and heat to 225 F. Preheat a waffle iron. Spray with cooking spray if necessary. Spoon or ladle about 3/4 cup of the batter into the waffle iron, depending on the size of the iron. Spread slightly with a spoon and cook according to the manufacturer's instructions. Transfer the waffle to the baking sheet in the oven to keep warm. Repeat with the remaining batter to make 6 waffles.
Total carbohydrate: 36 g
Cholesterol: 39 mg
Dietary fiber: 3 g
Monounsaturated fat: <1 g
Protein: 11 g
Saturated fat: 1 g
Serving size: 1 waffle
Sodium: 348 mg
Total fat: 2 g
Dairy foods (low-fat or fat-free): 1/2
Grains and grain products: 2
Milk and milk products: 1/2
Protein and dairy: 1/2
Last Updated Aug 20, 2015