Rich in protein and fiber, pale oat flour lends loft and tenderness to these waffles otherwise rich with earthy whole wheat flour. Meringue contributes additional lift to a breakfast staple that is at once complex enough in flavor for adults and delicate enough to please any young palate.
Separate 2 eggs, and reserve the whites in a clean, dry mixing bowl. Combine 1 1/2 cups of waffle mix with:
- 1 1/4 cups whole milk*
- 2 egg yolks from above, beaten
- 1/4 cup butter (melted & cooled) or oil
Mix wet and dry ingredients until there are no lumps. While heating up your waffle iron per manufacturer’s instructions, whisk the egg whites to a soft peak, then fold into the batter in two additions, being careful not to collapse the foam. Measure batter and bake per manufacturer’s instructions.
Package contents makes two batches (~6-8 waffles per batch, depending on size of iron). See product nutrition label for ingredients.
*Low fat milk, non-dairy milk, or water can be used as substitutes.
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