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Whole-Grain Waffles With Strawberries and Almonds

4.4

(11)

Wholegrain waffles on a blue plate. On a separate plate is a wholegrain waffle topped with strawberries sliced almonds...
Photo by Chelsea Kyle, Food Styling by Ali Nardi

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

1/2 cup rolled oats
1/2 cup whole-wheat flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 egg, separated
3/4 cup skim milk
1/4 cup mashed banana
1 tablespoon canola oil
Vegetable oil cooking spray
3/4 cup nonfat plain Greek yogurt, divided
1 1/2 cups sliced strawberries, divided
3 tablespoons sliced almonds, divided
6 teaspoons maple syrup, divided

Preparation

  1. 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.

Nutrition Per Serving

Per serving (per waffle with toppings): 364 calories
12 g fat
2 g saturated fat
52 g carbohydrates
7 g fiber
18 g protein
#### Nutritional analysis provided by Self
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