I haven't made waffles since we started eating for lower cholesterol, mostly because they are traditionally loaded with butter. But tonight when Abigail requested waffles, I decided I was up to the challenge. I took inspiration from a couple of different recipes, and this is what I came up with: a waffle that won't send you into cardiac arrest that is wholesome, crunchy, and sweet all on its own, but perfectly delicious topped with warmed blueberries.
Preheat your waffle iron.
Whisk together in a large bowl:
¾ cup all purpose flour
¾ cup whole wheat flour
½ cup coarse bran
¼ cup wheat germ
2 tsp. baking powder
½ tsp. salt
¼ tsp. salt
Whisk together in another bowl:
1 ½ cup buttermilk
⅓ cup honey
4 tbsp. canola or sunflower oil
3 egg whites
½ tsp. vanilla
Pour wet ingredients over dry ingredients and gently whisk them together, mixing just until everything is combined. The batter will be thick and bubbly. Spoon the amount of better recommended by your waffle iron's manufacturer onto the waffle iron. Close lid and bake until golden brown. Serve with honey, maple syryp, or warmed blueberries.
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