Ingredients
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1 2/3
-
2
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Multigrain Blueberry Waffles (or Pancakes),Mmm, light crispy blueberry waffles with the benefits of fibre and antioxidants.,One word.. AMAZING!! for my heart concious husband these are a great sweet breakfast treat with little saturated fats and cholesterol. i often use frozen blueberries as our growing season is short and the pricetag on fresh shoots up astronomically come winter. I double the blueberries in my girls pancaked but the hubby like a little less. What an excellent healthy breakfast. They are so good I think they are stand alone. I have yet to convince the family of this who believe syrup should be a food group unto itself.,These were pretty good! I made them into waffles, but the batter was thinner then usual and overflowed a bit. It also stuck easily, so grease well! Tasty, though.
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Steps
|
1
Done
|
In a Large Bowl, Combine the Flour, Oats, Baking Powder and Baking Soda. |
|
2
Done
|
in a Medium Bowl, Combine the Milk, Brown Sugar, and Oil; Add to the Flour Mixture, Stir Until Almost Blended. |
|
3
Done
|
Fold in Blueberries Until Just Mixed. |
|
4
Done
|
in a Medium Bowl, Beat Egg Whites With Electric Mixer Until They Form Soft Peaks. |
|
5
Done
|
Fold Egg White Into Batter. |
|
6
Done
|
in a Greased, Heated Waffle Iron, Pour 1/2 Cup Batter Into the Iron (will Depend on the Size of the Iron); Cook For 5 Minutes, or Until Steam No Longer Escapes from Under the Waffle Iron Lid, and the Waffle Is Golden. |
|
7
Done
|
Yield 8 Waffles. |
|
8
Done
|
Note: If Making Pancakes, You May Use 1 Egg Insead of 2 Egg Whites, However, Still Seperate the Egg and Beat the White(s). |
