Makes 4 waffles
|1||tablespoon dark brown sugar|
|1||tablespoon canola or vegetable oil|
|1||cup fat-free (skim) milk|
|2/3||cup unprocessed wheat bran|
|2/3||cup uncooked quick-cooking oats|
|1-1/2||teaspoons baking powder|
|3||tablespoons toasted sunflower seeds*|
|1||cup apple butter|
*To toast sunflower seeds, cook and stir sunflower seeds in small nonstick skillet over medium heat about 5 minutes or until golden brown, stirring occasionally. Remove from skillet; let cool.
- Beat egg whites in medium bowl with electric mixer until soft peaks form; set aside. Mix sugar and oil in small bowl. Stir in milk; mix well. Combine bran, oats, baking powder and salt in large bowl; mix well. Stir sugar mixture into bran mixture. Add sunflower seeds; stir just until moistened. Do not overmix. Gently fold in beaten egg whites.
- Coat nonstick waffle iron lightly with cooking spray; heat according to manufacturer's directions. Stir batter; spoon 1/2 cup batter into waffle iron for each waffle. Cook until steam stops escaping from around edges and waffle is golden brown. Serve each waffle with 1/4 cup apple butter.
It is essential to use a nonstick waffle iron because of the low fat content of these waffles.
|Calories from Fat||22 %|
|Total Fat||10 g|
|Saturated Fat||1 g|
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