These tender whole-grain waffles get hearty flavor from a mixture of rolled oats, whole-wheat flour, and flaxseed. A mashed banana lends moisture to the batter, while an egg white beaten to stiff peaks provides the batter with volume. For a restaurant-worthy breakfast, top your waffles with fresh strawberries and slivered almonds.
Recipe information
Yield
Makes 3 waffles
Ingredients
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2
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6
Need to make a substitution?
Preparation
Heat waffle iron. In a blender, process oats until flourlike in texture. In a bowl, combine oats with flour, flaxseed, baking powder, pumpkin pie spice and salt. In a second bowl, beat egg white until stiff peaks form. In a third bowl, mix milk, banana, oil and egg yolk. Gently stir milk-banana mixture into dry ingredients; gently fold in egg white until just combined. Coat waffle iron with cooking spray; pour 1/3 cup batter onto iron, and cook until waffle is crispy and pale gold, about 4 minutes. Repeat twice. Top each waffle with 1/4 cup yogurt, 1/2 cup strawberries, 1 tablespoon almonds and 2 teaspoon syrup.