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Multigrain waffles with berry sauce
3
Points® value
Total Time
40 min
Prep
10 min
Cook
15 min
Serves
8
Difficulty
Easy
Hearty and wholesome, these banana waffles with an easy homemade berry sauce are a sweet way to start your day. Despite the mix of heavier whole grains, the waffles get aerated and lightened thanks to folding in the beaten egg whites. When beating to stiff peaks, the egg whites will be thick and heavy, and the peaks should point straight up without collapsing when the whisk is turned upside down. For the sauce, we used strawberries and blueberries, but you can substitute blackberries, raspberries, or even chopped peaches. To freeze, arrange the waffles in a single layer on a wax paper-lined baking sheet and place in the freezer until frozen, about 2 hours. Transfer to a zip-close plastic bag and freeze for up to 2 months.
Ingredients
Uncooked old fashioned oats
⅓ cup(s)
All-purpose flour
⅓ cup(s)
Whole wheat flour
⅓ cup(s)
Yellow cornmeal
⅓ cup(s)
Baking powder
1 tsp(s)
Baking soda
½ tsp(s)
Table salt
¼ tsp(s)
Banana
1 small, very ripe, mashed
Raw egg
1 large
Fat-free skim milk
¾ cup(s)
Plain lowfat yogurt
½ cup(s)
Canola oil
2 tsp(s)
Vanilla extract
½ tsp(s)
Egg whites
3 serving(s), large
Strawberries
1 pound(s), 1 container, hulled
Sugar
1 tsp(s)
Blueberries
2 cup(s), (1 pint) or blackberries
Lemon zest
½ tsp(s), grated
Cooking spray
8 spray(s)