Low-Fat and Healthy Buttermilk Waffles

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I have a tradition that I make homemade waffles for my three children every weekend. Even my daughter, Leigh, who is 9, is a master at making waffles. When we have spend the night company, the guests are so impressed and always asking for seconds. To be honest, I developed this light recipe originally for adults (trying to eat right) using non-fat buttermilk, a touch of wheat germ and only 1 egg. Each waffle is less than 100 calories, 3 grams of fat and under 15 grams of carbohydrates so you can feel guiltless having a waffle for breakfast when you’re trying to shed off pounds.

 

Low-Fat Buttermilk Waffles

Prep: 15 minutes

cook: 10 minutes

Yield: 4 to 6 servings

Ingredients

1 cup all-purpose flour

2 tablespoons toasted wheat germ (optional)

2 tablespoons sugar

1 teaspoon baking pwoder

1/2 teapsoon baking soda

1/4 teaspoon salt

1 cup nonfat or low-fat buttermilk

1 tablespoon vegetable oil

1 large egg, lightly beaten

Cooking spray

Maple syrup bananas (optional)

Preparation

1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.

2. Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until steaming stops and waffle light alerts you that it’s ready. ¬†Serve with maple syrup and bananas, if desired.

Note: This recipe will also work as pancakes.

You may freeze leftover waffles by wrapping them tightly in foil and reheating them in a toaster oven.