Description
With the perfect proportion of carbs to protein, these light and airy waffles are a sweet-savor way to refuel after a workout – or just a long walk.
Ingredients
Scale
- 1 1/2 cup whole grain pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 3 eggs, separated into yolks and whites
- 1 tablespoon butter, melted and cooled slightly
- 1 1/2 cups low-fat milk
- 1 cup cooked, mashed, cooled potatoes (from 1–2 peeled potatoes) about 6 ounces mashed
- 3 ounces reduced-fat sharp white Cheddar cheese, shredded
Instructions
- In a large bowl, whisk together flour, baking powder, salt and sugar. In a medium bowl, whisk egg yolks, melted butter and milk. Pour into dry ingredients and stir just until combined; stir in potatoes. In another bowl, beat egg whites until medium-soft peaks form. Fold into batter.
- Coat waffle iron with non-stick cooking spray. Pour about 3/4 cup (depending on your waffle iron size) better onto iron. Scatter 1 heaping tablespoon cheese over batter and close iron lid to cook until golden brown and cooked through. If desired, keep warm in a 200-degree oven while making remaining waffles. Serve with pure maple syrup.
- Makes eight 4-inch waffles
Notes
Per serving (2 waffles), Calories 410, Fat 12g, Cholesterol 165mg, Sodium 289mg, Carbohydrates 54g, Fiber 5g, Potassium 6% DV, Protein 19g, Vitamin C 2% DV