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Yogurt-Pecan Waffles

Yogurt-Pecan Waffles

Oxmoor House MARCH 2006

  • Yield: 8 servings (serving size: 1 four-inch waffle)


  • Cooking spray
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons plain fat-free yogurt
  • 1/4 cup egg substitute
  • 2 tablespoons reduced-calorie margarine, melted
  • 2 tablespoons finely chopped pecans, toasted
  • Sugar-free maple syrup (optional)


Coat an 8-inch waffle iron with cooking spray and preheat.

Combine flour and next 3 ingredients in a medium bowl. Combine yogurt, egg substitute, and margarine; add to dry ingredients, beating well with a mixer at medium speed. Stir in pecans.

Pour 1 cup batter onto hot waffle iron, spreading batter to edges. Bake 4 to 5 minutes or until steaming stops. Cut each waffle into 4 squares. Serve with maple syrup, if desired (syrup not included in analysis).

Tip: One of the best ways to bring out the flavor of nuts is to toast them. Just place any kind of whole or chopped nuts in a shallow pan or on a baking sheet, and bake at 350° for 6 to 8 minutes. Be sure to watch them carefully; they can go from toasted to burned very quickly.

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 0.0%
  • Fat: 3.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.4g
  • Carbohydrate: 15.1g
  • Fiber: 0.6g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 215mg
  • Calcium: 0.0mg

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Yogurt-Pecan Waffles Recipe