Healthy whole wheat pastry flour is combined with wonderful oat flour for a very yummy waffle.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a waffle maker according to manufacturer's directions.

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  • Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.

  • Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.

  • Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

Nutrition Facts

257 calories; 8.2 g protein; 36.4 g carbohydrates; 66.9 mg cholesterol; 486.2 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2012
I did not have oat flour, what I did was use equal amounts oats that I "ground" down in my blender to a fine consistancy (think whole wheat flour). Other than that, I kept to the recipe exact. This waffle turned out soft and fluffy with a crisp exterior--a wonderful waffle! NOTE: Keep in mind when you use whole wheat flour or oats in any form that after you mix the batter up, you will have to let the batter sit for 5-10 minutes to get the whole wheat flour/oats soak up some of the liquid. This way, the batter won't be thin and run all over the outside of your waffle iron. Read More
(48)

Most helpful critical review

Rating: 1 stars
02/13/2017
This very lean waffle had the texture of pillow stuffing and a strong flavor of baking powder. I followed the directions adapting for wheat and milk sensitivity using soy milk and spelt flour. Following others recommendations I used only 1 T sugar. I might try again using 4 T butter instead of 2 T oil a lower percentage of oat flour and less baking powder. Read More
41 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/09/2012
I did not have oat flour, what I did was use equal amounts oats that I "ground" down in my blender to a fine consistancy (think whole wheat flour). Other than that, I kept to the recipe exact. This waffle turned out soft and fluffy with a crisp exterior--a wonderful waffle! NOTE: Keep in mind when you use whole wheat flour or oats in any form that after you mix the batter up, you will have to let the batter sit for 5-10 minutes to get the whole wheat flour/oats soak up some of the liquid. This way, the batter won't be thin and run all over the outside of your waffle iron. Read More
(48)
Rating: 4 stars
10/13/2012
Makes good crispy waffles. A little on the sweet side for our taste so I will play around with the sugar. Whipping the egg whites really produces a nice batter consistency. Read More
(7)
Rating: 5 stars
09/01/2014
I made these this morning because my 5 year old daughter asked if we could have waffles for breakfast. I used 1 cup white whole wheat flour & 1/2 cup oat flour (just because I didn't feel like making more oat flour & that's what I had on hand). Absolutely delicious! Hopefully they freeze well bc I plan on freezing a few for a quick breakfast on school mornings...I can just pop them in the toaster oven! Thanks for sharing! Read More
(5)
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Rating: 5 stars
02/10/2013
This recipe was amazing! If you like sweet things these will definitely please you! I added some cinnamon and flax seeds to the batter as well (neither addition was noticeable in terms of taste but it's nice to have the extra flax nutrients and the blood sugar balance effect from the cinnamon added in!). The egg white makes them so fluffy and slightly crisp- it's like a funnel cake without being fried. I could easily put vanilla ice cream on one and eat it for dessert:P. I would definitely make these again! Read More
(4)
Rating: 5 stars
02/23/2014
These were delicious! I substituted almond milk for the milk and added 1/2 tsp cinnamon and a grated, peeled apple. Very tasty! A definite favorite that will be enjoyed again! Read More
(2)
Rating: 5 stars
01/12/2013
It was a real treat for my family I mean I could just eat the waffle with out our syrup it's really that good. Read More
(2)
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Rating: 5 stars
08/31/2013
I used coconut oil instead of canola oil. I also used whole raw oats instead of oat flour added a tsp. of cinnamon and chopped pecans. I can't purchase whole wheat flour where I live so I just used white flour. These were still awesome! Read More
(2)
Rating: 5 stars
03/11/2015
this is my go to waffle recipe! the tiny but if extra time to best the egg whites is absolutely worth the crisp lighter tasting waffle that still has that earthy whole wheat flavor. I like many others just put oats in a food processor for oat flour. Read More
(1)
Rating: 5 stars
05/03/2014
perfect Read More
(1)
Rating: 1 stars
02/13/2017
This very lean waffle had the texture of pillow stuffing and a strong flavor of baking powder. I followed the directions adapting for wheat and milk sensitivity using soy milk and spelt flour. Following others recommendations I used only 1 T sugar. I might try again using 4 T butter instead of 2 T oil a lower percentage of oat flour and less baking powder. Read More