Best Whole Wheat Buttermilk Waffles Weight Watchers Recipes

WHOLE WHEAT WAFFLES

Steps:

• Wisk dry ingredients.
• Add wet ingredients and mix until just combined. A few lumps are okay, don't over mix.
• Preheat waffle iron, spray with nonstick cooking spray, and cook waffles according to directions. I have one with 4 square waffles, and I placed 1/3 cup of batter in each square and cooked for about 7 minutes or until the steam stops coming out and the waffles are a bit crispy.

WHOLE WHEAT YEAST WAFFLES

Steps:

• Proof the yeast in warm milk, water, and honey.
• Add butter, sugar, and vanilla.
• Add wheat flour, wheat bran, and salt.
• Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk.
• Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites. spray the heck out of your waffle iron with pam these puppies stick.

WHOLE WHEAT BUTTERMILK WAFFLES

Steps:

• Put the flours into a mixing bowl and add the baking powder, baking soda, salt, and sugar. Stir with a fork to blend.
• In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk and the melted butter (cooled off a little). Stir the mixture until well mixed if the batter seems rather thick, add the 1/4 cup milk to thin it. The batter should flow from the spoon, not plop.
• Bake in a hot waffle iron until crisp and golden. Serve hot.

WHOLE WHEAT BUTTERMILK WAFFLES

Steps:

• Heat the waffle iron according to manufacturer's instructions.
• Whisk the flours, cornmeal, salt, and baking soda together in a large bowl.
• In a separate bowl, whisk the egg yolks and melted butter together, then whisk in the buttermilk and maple syrup until uniform.
• In a large bowl, whip the egg whites and cream of tartar with an electric mixer on med-low speed until foamy, about 1 minute.
• Increase the speed to med-high and whip the whites to stiff peaks, 3-7 minutes.
• Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated (a few lumps should remain).
• Toward the end of mixing, fold the whipped egg whites into the batter with a rubber spatula.
• Spray the hot waffle iron with vegetable oil spray, then spread the appropriate amount of batter onto the waffle iron, following the manufacturer's instructions, and cook until golden brown, about 3 1/2 minutes.
• Remove the waffles from the waffle iron and serve,.
• Repeat with the remaining batter, spraying the waffle iron with vegetable oil spray as needed between batches.
• Per serving (1/2 cup batter)--300 calories, 10.5 g fat, 42 g carb, 10 g protein 3 g fiber.

WHOLE-GRAIN BUTTERMILK WAFFLES

Steps:

• Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.).
• For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup and raspberries.

WHOLE WHEAT-BUTTERMILK WAFFLES (WEIGHT WATCHERS)

Steps:

• Spray waffle baker with nonstick cooking spray. Preheat according to the manufacturer's instructions.
• Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in medium bowl.
• Whisk together buttermilk mixture to flour mixture, stirring just until batter is smooth.
• When waffle baker is ready, ladle in 1/2 cup of batter. Close lid and bake until golden brown, about 5 minutes.
• Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.