2 c. evaporated skim milk
2 tbsp. vinegar
2 c. whole grain oats
2 eggs, separated
2 1/2 tsp. baking powder
6 tbsp. canola oil
1/3 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
Mix milk, vinegar and rolled oats. Soak overnight in cold place.
Add egg yolks. Beat. Add oil. Stir in flour sifted with soda, baking powder, and salt.
Fold in stiffly beaten egg whites.
Pour batter into a waffle iron.
Makes about 16 waffles.
I know that the whole wheat flour is not Core but if your recipe makes 16 waffles, you can eat up to 4 waffles and still be at 0 points. 5 will put you over the edge to 1 whole point. I find that a serving of 2 waffles is perfect. They freeze well. Just microwave for 45 sec and pop in the toaster if you like them crisp.
Soaking the oatmeal overnight really breaks it down so that they have a texture close to a regular waffle. You can probably substitute applesauce for at least some of the oil, if not all of it, but I haven't tried it yet. It is a good way to get in your healthy oil. Each waffle would have about 1 t of oil in it if made with the recipe above.
Both my toddler and my husband love these. They are a tough crowd to please, especially my husband. Hope you like them too!
1 comment:
looks awesome!
I make all of our bread from flour I mill at home. The soaking is too "sprout" the grain. It makes it easier for us to digest and get all the nutrients out of. I have a pancake recipe that uses soaked whole wheat flour and they are the lightest pancakes ever and are totally 100% whole wheat.
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