Healthy Whole Wheat Waffles With Egg White

close up click of wheat waffles served with berries, banana and maple syrup.

Healthy Whole Wheat Waffles With Egg White

These fluffy 6 ingredients whole wheat waffles with egg whites are one of the easy breakfast recipes. Made with whole wheat flour, egg whites, no added sugar, they are light, crisp, and protein-packed.

5 from 2 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings waffles (5 adults serving, 2 each)

Calories 142 kcal

Equipment

Waffle maker

Ingredients

2 cup wheat flour I used multigrain wheat flour
1 cup milk used 2% milk. You can use full fat whole milk as well
1 tsp baking powder
1 tsp vanilla essense
16 oz egg white
1 tbsp olive oil

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Instructions

Prepare the waffles batter

First, add egg white, milk, oil & vanilla essence in a mixing bowl. Whisk to mix the oil uniformly (pic 1-4).
Now add whole wheat flour and baking powder to the same bowl (pic 5-6). Start folding gently and try not to have any lumps in the batter. It will be like pourable consistency batter (pic 7-8).

Cook waffles

Heat the waffle maker as per instructions. Pour ⅓ cup of batter in both squares and close the lid. Cook them as per your waffle maker instructions.
I cook the waffles for around 5-6 minutes each time but cook more if you like more crisp and golden brown.
Serve with desired toppings.

Notes

Tips & FAQ's

With this quantity, I made 10 waffles. ⅓ cup of batter used for each waffle.
While on diet, it is advisable to avoid sugar, not because it is harmful but because it has empty calories and you can use those empty calories for something nutritious. So any sugar-free option is great.
You can make the waffle batter in advance and store it for up to 2-3 days in the fridge. If the batter looks too thick on other days just add little milk and whisk further. Do it till you get the fresh batter-like pourable consistency.
Freezing homemade waffles is easy and you can store up to 3-6 months. Just allow them to cool down completely and transfer them on a baking sheet lined with parchment paper. Freeze for 2-3 hours and then store in freezer-friendly ziplock bags. You can store them for months.

Nutrition

Calories: 142kcalCarbohydrates: 21gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 129mgPotassium: 133mgFiber: 1gSugar: 2gVitamin A: 40IUCalcium: 58mgIron: 1mg

Tried this recipe?Mention @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!