Oat-Flour Buttermilk Waffles

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Oat-Flour Buttermilk Waffles

I love a good waffle, preferably hot off the waffle iron, drizzled with warm pure maple syrup and sprinkled with fresh blueberries. These crisp, light waffles are ideal for leisurely weekend breakfasts, and they can also be made in advance, frozen, and reheated in a toaster for quick and easy weekday breakfasts. If you love nuts and can afford a calorie splurge, add 1/3 cup (30 g) finely chopped pecans (which will add 50 calories per serving) to the batter. To freeze, place the cooled waffles in a plastic container, ideally separated by baking paper, and freeze.

Makes about 20 regular-size waffles; serves 5
1 cup (130 g) oat flour
1 cup (130 g) unbleached all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar¼ teaspoon salt
2 large eggs, separated, plus 1 large egg white
3 tablespoons canola oil
2 cups (500 ml) reduced-fat buttermilk
Canola oil cooking spray

  1. Place the dry ingredients in a large bowl and whisk together.
  2. In a small bowl or large measuring cup, whisk together the egg yolks, canola oil, and buttermilk. Add this mixture to the dry ingredients and whisk until well blended; set aside.
  3. Place the 3 egg whites in a large bowl and beat with an electric mixer on medium speed for about 30 seconds, or until frothy bubbles begin to appear. Increase the speed to high and beat until stiff, glossy peaks form, about 2 to 3 minutes. Gently fold the whites into the reserved batter.
  4. Preheat your waffle iron on high heat. Spray the hot waffle grids with cooking spray or brush with oil. Spoon some batter onto the hot grids and spread it almost to the edges. Close the lid and cook until the waffles are golden brown. Serve immediately. Repeat with the remaining batter.

 

Cooking Note: To prevent cooked waffles from getting soggy, place them on a cake rack, or lean them against each other in a tentlike formation, to allow the steam to escape. If they do get soggy or cold, reheat them in a toaster or a preheated 350°F (180°C) oven; place them directly on an oven rack for a few minutes.

303 Calories In | 4 waffles
Protein: 12 g; Carbohydrates: 40 g; Fat: 11 g; Fiber: 2 g; Sodium: 477 mg; Carb Choices: 2½; Diabetic Exchange: 2 Starch, 1 Skim Milk, 1 Fat

303 Calories Out
Women: Walk: 74 minutes | Jog: 35 minutes
Men: Walk: 62 minutes | Jog: 29 minutes

Calorie Cuts
Skip sugary syrups or jams and top your waffles with a low-calorie jam, fresh fruit, or a sprinkle of confectioners’ sugar.