My kids really enjoy the typical American breakfast foods–waffles, pancakes, french toast. Unfortunately, these can typically run high in simple carbohydrates and low in nutritional value. Not so with these babies!
When I first made these, I could not believe how yummy they were just by themselves. We gobbled them up!
I also discovered that these waffles were especially good, frozen and reheated in the toaster for a quick breakfast or snack. For extra yumminess, serve them with unsweetened applesauce.
Since they are a little more labor-intesive, I always make a double-batch. Then we freeze the leftovers, as shown here, with wax paper in between the layers.
If you do not have buttermilk on-hand, you can also substitute the same amount of plain organic yogurt. I have made them this way before as well, and they still taste yummy.
UPDATE: No-White-Flour Variation
I recently made these again, this time with NO white flour! For a heartier, more filling waffle, but still with great taste, make these substitutions:
- Replace the 1 cup of white flour with 1 cup Vanilla Energizing Soy Protein (Shaklee product).
- Add 1/3 cup water with liquid ingredients.
Special Note: When cooking with soy protein powders, NEVER save and reheat your baked goods. This reheating process will damage the soy isoflavones, the most beneficial part of the soy. If you use the soy version, only cook exactly what your family will finish off in one sitting. Save the rest of the batter for later.
- 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¼ cup sucanat (or light brown sugar)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs, separated, room temperature
- 2 cups buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- Grease & Preheat waffle iron with a small amount of melted butter.
- In a large bowl, whisk together dry ingredients.
- In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla.
- Pour into dry ingredients, and mix until just combined. (Resist the temptation to get all the lumps out!)
- In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
- Poor batter into waffle iron. You will have to experiment to see how much you need to get it to cook to the edges.
- Close lid, and bake about 3 to 5 minutes, until it reaches your desired done-ness.
- Keep waffles warm in a very low oven, while using remaining batter.