Photo: Jennifer Causey Styling: Lindsey Lower
Hands-on Time
19 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size: 2 waffles, about 2/3 cup strawberry mixture, about 4 teaspoons yogurt mixture, and 1 teaspoon almonds)

I've remade the typical syrup-doused waffle breakfast into a lower-sugar, fruit-forward, gluten-free, whole-grain plate with 273 fewer calories. In place of refined all-purpose flour, I go with gluten-free buckwheat flour, which adds 2.4g filling fiber per serving; strawberries add another 2.4g. Barely sweetened berries and yogurt replace maple syrup, slashing 18g added sugar per serving.

How to Make It

Step 1

Combine strawberries and 2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes.

Step 2

Place yogurt, 1 tablespoon sugar, and 1/4 teaspoon vanilla in a small bowl, stirring well; chill until ready to serve.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining 1/2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir well.

Step 4

Preheat a Belgian waffle iron.

Step 5

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Gently fold about one-fourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waffle iron with cooking spray. Spoon about 1/2 cup batter over each waffle plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waffles from iron. Repeat procedure with cooking spray and remaining batter. Top waffles with strawberry mixture, yogurt mixture, and almonds.

Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice (Oxmoor House, 2016).

Ratings & Reviews