Are you craving a delicious breakfast that won't derail your health goals? Look no further! These low-fat waffles and pancakes are about to revolutionize your morning routine. Packed with whole wheat goodness and incredibly simple to make, this recipe proves that healthy eating can be both mouthwatering and effortless. Whether you're a fitness enthusiast or just looking to start your day right, these golden, crispy delights will have you jumping out of bed with excitement!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 large egg
- 1 tablespoon vegetable oil
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, sugar, and salt. Whisk the dry ingredients together until well blended.
- In a separate medium bowl, beat the egg thoroughly. Add skim milk and vegetable oil to the beaten egg, whisking to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredients. Gently mix with a whisk or spatula until just combined. Be careful not to overmix; some small lumps are acceptable.
- Let the batter rest for 3-5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- For waffles: Preheat a non-stick waffle iron and lightly spray with cooking spray if needed. Pour the recommended amount of batter into the waffle iron and cook until golden brown and crispy.
- For pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
- Pour approximately 1/4 cup of batter for each pancake onto the heated surface. Cook until bubbles form on the surface and the edges look dry.
- Flip the pancake and cook the other side until golden brown, typically 1-2 minutes per side.
- Serve immediately with fresh fruits, a light dusting of powdered sugar, or a small amount of sugar-free syrup.
- Store any leftover batter in the refrigerator and use within 24 hours.
Tips
- Don't Overmix: The key to tender waffles and pancakes is a gentle touch. Mix your batter just until the ingredients are combined, leaving a few small lumps. Overmixing can lead to tough, chewy results.
- Let the Batter Rest: Allowing the batter to sit for 3-5 minutes helps the flour absorb the liquid and activates the baking powder, resulting in fluffier, lighter pancakes and waffles.
- Temperature Matters: Use medium heat for even cooking. Too high, and you'll burn the outside while leaving the inside undercooked.
- Check Your Waffle Iron/Griddle: Ensure it's preheated and lightly greased to prevent sticking and achieve that perfect golden-brown color.
- Portion Control: Use a 1/4 cup measure for consistent pancake sizes. This helps ensure even cooking and a professional look.
- Keep Them Warm: If cooking multiple batches, keep finished waffles or pancakes in a warm oven (around 200°F) to maintain their temperature and crispiness.
- Get Creative with Toppings: While the recipe is low-fat, you can add fresh berries, a light dusting of powdered sugar, or a small amount of sugar-free syrup for extra flavor without adding calories.
- Storage Tip: Any leftover batter can be refrigerated and used within 24 hours, making meal prep a breeze!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
