Since the weekends are kind of my time for doing fun things and relaxing with Matt, I was thinking about doing normal updates Mon-Fri. However, being inspired from Kim’s blog where she posts delightful recipes all the time, I thought it might be kind of fun to post photos of healthy new things we’re trying, along with photos, the recipe, calories, and if they’re good or not (because let’s be honest, those cookbook photos always look amazing and sometimes taste terrible).
So, just once a week, I’ll post about a new recipe that we’ve used for breakfast, lunch or dinner. Easy post for me, fun recipes for you to try out. Chances are, a good chunk of them will come from the new WeightWatchers cookbook I bought, but it’s always nice to have fun new ways to make the foods you love, just not have them be 3000 calories.
I decided the first recipe I wanted to try from the new cookbook would be whole wheat-buttermilk waffles. Okay, let me be upfront here and just say that I am kind of obsessed with waffles. I love them and think they’re absolutely delicious. We even have a fancy Belgian waffle-maker that our friends Bruce and Amy got us for our wedding. That being said, I do not like the calories in waffles. I mean, some of them go all the way up to 450 PER WAFFLE. That’s kind of intense, and when you decide to go back for seconds, you’re scarfing down potentially 900 calories. I was determined to find a way to eat my waffles and enjoy them without feeling really guilty over it.
So let’s start with the recipe. It calls for:
2/3 cup of whole-wheat flour
1/4 cup of all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup fat-free egg substitute
2 teaspoons canola oil
1 teaspoon of vanilla extract
1/4 cup pure maple syrup
Okay, so you of course want to start off by spraying down the waffle maker with nonstick spray, otherwise your waffles will get stuck and you will be sad for ruined waffles.
Next, in one bowl, you should whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. I whisked these all the bowl in our Kitchenaid mixer, as you’ll be adding the liquid to that bowl later.
In another smaller bowl, you’ll want to whisk the buttermilk, egg-substitute, vanilla extract and oil.
Now you want to add the liquids into the bowl of dry ingredients, whisking while you pour it in. Stir it just until the batter is now smooth.
Now you’ve got your batter! Make your way over to your preheated waffle maker, and you’ll want to use 1/2 cup of batter per waffle.
Our waffle maker is a Belgian waffle maker, so the size of the waffle was slightly smaller than a normal Belgian waffle. We used a little spatula to spread out the batter since it pretty thick. Close the lid and let it bake for around 5 minutes (or your waffle maker might just tell you when it’s done and beeps), or to desired crispiness. We let ours stay in for an extra minute just so it’d be nice and crispy on the outside.
This recipe will make you 4 waffles, and once done feel free to add the pure maple syrup. If you don’t like pure maple syrup (it’s different than the normal stuff, but really tasty!), you can use the normal stuff… though I highly suggest the pure stuff because just a little bit can go a long way, aaand it’s not super processed.
Enjoy your tasty waffles! Each waffle (with syrup) is 205 calories, 4g fat, 15g sugar, 3g fiber, 7g protein. We each had two and were full and happy campers! The whole-wheat adds a great flavor to the waffle, and the vanilla extract really gives it an extra oomph (though the original recipe doesn’t call for it, so you can leave it out, I suggest adding it myself!)
Perfect weekend breakfast, and not too many calories. 🙂