For Breakfast

Oatmeal Waffles

2 months ago

Cook : 00:15

Ingredients

These  great  waffles  are  easy  to  make.They don’t require the separated eggs andbeaten  whites  that  most  waffle  recipescall for. This and the whole grains makethem a little crisper than some waffles, butthe taste is wonderful.

1½  cups  (180  g)  whole  wheat  pastryflour
1 cup (80 g) quick-cooking oats
1 tablespoon baking powder
1 teaspoon cinnamon
2 tablespoons (30 g) brown sugar
3 tablespoons (42 g) unsalted butter
1½ cups (355 ml) skim milk
2 eggs, slightly beaten

These  great  waffles  are  easy  to  make.They don’t require the separated eggs andbeaten  whites  that  most  waffle  recipescall for. This and the whole grains makethem a little crisper than some waffles, butthe taste is wonderful.  1½  cups  (180  g)  whole  wheat  pastryflour 1 cup (80 g) quick-cooking oats 1 tablespoon baking powder 1 teaspoon cinnamon 2 tablespoons (30 g) brown sugar 3 tablespoons (42 g) unsalted butter 1½ cups (355 ml) skim milk 2 eggs, slightly beaten
Oatmeal Waffles

 

In  large  bowl,  mix  all  dry  ingredientstogether and set aside. Melt butter and addmilk and eggs. Mix well and then add toflour  mixture.  Stir  until  well  blended.Pour  into  a  waffle  iron  coated  withnonstick vegetable oil spray.

Yield: 5 servings

Each with: 91 g water; 326 calories (29% fromfat,  15%  from  protein,  56%  from  carb);  13  gprotein;  11  g  total  fat;  5  g  saturated  fat;  3  gmonounsaturated fat; 1 g polyunsaturated fat; 47g carb; 6 g fiber; 10 g sugar; 382 mg phosphorus;299 mg calcium; 3 mg iron; 360 mg sodium; 371mg potassium; 476 IU vitamin A; 133 mg vitaminE; 0 mg vitamin C; 115 mg cholesterol.