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Extremely Light Waffles

Fluffy whole wheat waffles made with whipped egg whites. I always triple this recipe to get 14 Belgian sized waffles.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Bread, Breakfast, Brunch, Dessert
Cuisine American

Equipment

  • Waffle Maker

Ingredients
  

  • 1 cup whole wheat flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons brown sugar
  • 2 eggs, separated
  • 1¼ cup milk
  • ¼ cup canola oil or other flavorless cooking oil

Instructions
 

  • Preheat waffle maker.
  • Suggested to double or triple and store leftovers in the fridge or freezer for quick breakfast leftovers.
  • Measure the dry ingredients into a medium sized mixing bowl. Sift or use a good whisk to move through and break up the ingredients.
  • Set the egg whites aside. Pour the yolks into the dry ingredients. Add the milk and oil.
  • Use electric beaters or a hand mixer to blend it all together till is the consistency of cake batter.
  • Whisk the egg whites till stiff. I use electric beaters.
  • Fold the stiff whites into the batter. Carefully so as to not break up the whites. Be prepared for the volume to double. You may need to transfer to a larger bowl.
  • Cook in a waffle maker. About ¾ cup of batter per waffle.
  • Serve with butter, syrup, nut butter, jam, fresh fruit, whipped cream etc.
  • Freeze in a single layer before stacking in a freezer bag and storing in the freezer. OR refrigerate in airtight bags or containers up to one week. Re-heat in the microwave or toaster.