These waffles are just as tasty as their white counterparts but offer a boost of fiber to start your day. Serve with berries and Greek yogurt for even more nutrition.
ingredients
3 oz (3/4 cup) Whole Wheat Flour
3 oz (3/4 cup) Whole Oats
2 oz (1/2 cup) Cornstarch
3/4 Teaspoon Table Salt
1 1/2 teaspoon Baking Powder
3/4 teaspoon Baking Soda
2 cups Buttermilk
12 tablespoons Unsalted Butter, melted & cooled
2 Large Eggs, separated
1 Teaspoon Vanilla Extract
2 Tablespoons Sugar
deviations & tips
The oats must be processed to a flour-like consistency. If you don't have a food processor, substitute flour for the oats.
Don't stack your waffles! They'll get soggy. Place waffles directly on oven rack to keep crispy until ready to serve.
the method
Preheat waffle iron. Preheat oven to 200 degrees.
Into the work bowl of a food processor, add flour, oats, cornstarch, salt, baking powder, and baking soda. Process until oats are powdered.
Process until oats are powdered.
Pour in buttermilk, melted butter, egg yolks and vanilla. Process until smooth.
Transfer mixture to a large mixing bowl. In a deep bowl, whisk eggs whites until soft peaks form. Add sugar and continue whisking until the mixture is glossy.
Soft peaks.
Gently fold the egg whites into batter mixture until fully incorporated. Ladle mixture onto waffle iron and cook for 2-4 minutes or according the manufacturer instructions. Remove from iron and place waffle directly on oven rack to keep warm until ready to serve. Makes about 8-10 waffles.
Whole Grain Waffles with Brown Butter Syrup