Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1996

Gallery

Recipe Summary test

Yield:
8 (4-inch) waffles (serving size: 1 waffle)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a medium bowl; stir well. Combine milk, oil, egg whites, and egg in a small bowl; stir well. Add to flour mixture, stirring until well-blended.

    Advertisement
  • Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of batter per waffle onto hot waffle iron, spreading batter to edges. Spoon 2 tablespoons blueberries per waffle evenly over batter. Cook 6 to 7 minutes or until steaming stops; repeat procedure with remaining batter and blueberries. Serve with syrup. Garnish with additional blueberries, if desired.

  • Note: If you are using frozen blueberries, do not thaw them before adding to batter.

Nutrition Facts

189 calories; calories from fat 30%; fat 6.3g; saturated fat 1.2g; mono fat 1.8g; poly fat 2.7g; protein 6.4g; carbohydrates 26.7g; fiber 1.6g; cholesterol 29mg; iron 1.6mg; sodium 86mg; calcium 176mg.
Advertisement