Waffles were always a fun treat for me. I have always loved the built in pockets that held butter and syrup in place. It’s like an edible prison for butter and syrup. Waffles are an amazing invention.
Now, I feel like I need to be honest here. I had never actually made a waffle before. Ever. We’ve owned a waffle iron for a few years, and Samuel has only used it one time. I didn’t even attempt to use it. I also haven’t made a waffle batter. I grew up eating pancakes, and the only time I ever had waffles was at a restaurant or out of the freezer.
I have developed a very tasty and healthy waffle recipe. Samuel even admitted that it was the best homemade waffle he’s ever had (don’t tell my mother-in-law that). I take that as a flattering compliment given that each waffle was only 56 calories, and he is a tough judge on my low calorie foods. I made some healthy swaps, like unsweetened applesauce for the oil, and added some cinnamon and vanilla to the batter. Of course you can always make these a little less low calorie, and I’ve included some substitutions at the bottom of the recipe.
The batter for the waffles comes together so easily. I only had to use my hand mixer for a few minutes before the egg whites started to become fluffy. The texture reminded me of a cloud or a soft pillow. If it seems a little foamy at first, just keep moving the mixer around, and it eventually turns more into fluff than foam. Once the egg whites are fluffy, you just add all the other ingredients into the bowl and continue to mix until smooth. It really is as easy as it sounds. I put my dry ingredients in one bowl and my wet ingredients in another. Then I added both bowls to the eggs one bowl at a time.
The waffle batter has a very creamy consistency. It may seem a little runny, but the waffles turned out just fine. I am betting that if I had a deeper waffle iron they would be even fluffier. I don’t have any complaints about the batter though. It had a wonderful cinnamon and vanilla scent to it. At this point, if you feel comfortable tasting it with raw eggs in there, see if it needs more sugar, vanilla, or cinnamon added to it. You could also take a taste test off the first waffle you make and add ingredients to the rest of the batter if needed. Salmonella is pretty uncommon, right?
Now for those tasty, tasty waffles. They had a crisp outside and a soft, fluffy inside. I don’t think anyone would suspect these are low calorie. They are so flavorful and filling. After eating five, yes five, waffles I was full. Keep in mind, our waffle iron is small (like this), so I won’t judge you if you can’t eat as many as I can.
Just look at those
prisons pockets full of syrup and butter. The topping choices are really endless. I opted to use some no calorie butter spray and lite maple syrup. Topping with fresh fruit and whipped cream would also be delicious on these! You could even add in pumpkin spice or actual pumpkin in to the batter if you have been bit by the pumpkin bug. Of course you could also add some protein on the side. I actually had some vegetarian sausage links with my waffles. The batter is easily customized to whatever you feel like, and same goes for the toppings. Samuel and I loved them so much that we barely had crumbs left.
Cinnamon Vanilla Waffles
Total calories: 1,057.5
Servings: 19 small waffles (I have a two plate waffle iron so your serving sizes may vary)
- 6 tbsp liquid egg whites
- 2 cups all-purpose flour
- 1 ¾ cup fat-free milk
- ½ cup unsweetened natural applesauce
- 4 tbsp Splenda granulated
- 4 tsp baking powder
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- Preheat your waffle iron.
- Beat egg whites with hand or stand mixer until fluffy. Beat in flour, milk, applesauce, Splenda, baking powder, salt, and vanilla until smooth.
- Spray preheated waffle iron with cooking spray. Ladle batter into the waffle iron and spread around in iron if needed. Cook until golden brown, approximately 6 minutes on my waffle iron. Serve hot with syrup, butter, fruit, powdered sugar, or any toppings you desire!
I used non-stick, no calorie canola oil spray to coat my waffle iron. Some waffle irons do not advise using spray, but mine recommended it. Please follow your waffle iron manual for that step. We used lite maple syrup no calorie spray butter instead of regular butter to top our waffles. Since my waffle maker is so small, I placed the cooked waffles on a pan as they became done. I put the waffles in my oven, which I kept warmed to 200º F. This is very handy if you are serving a lot of people and don’t want cold waffles! I also put the left over batter in a container in the fridge. I gave it a stir the next morning and voilà! Fresh, delicious waffles. I also reheated some leftover waffles and they were very tasty.
2 eggs in place of the liquid egg whites
1 ¾ cup any kind of milk or soy milk in place of the fat-free milk
½ vegetable oil or melted butter in place of the applesauce
4 tbsp white sugar or brown sugar in place of the Splenda granulated