Low-Fat Oat & Whole Wheat Buttermilk Waffles

We ate these for breakfast on a SURPRISE snow day! I love having extra time to make a special breakfast on a weekday. 🙂

This recipe eliminates fat compared to a traditional waffle recipe by using less butter, egg whites, and low-fat buttermilk. To make it even healthier, it could be served with fresh fruit in lieu of maple syrup. We opted for banana slices, mango chunks, and maple syrup. You have to live it up on “vacation!”

This recipe was adapted from Martha Stewart Living. The waffles were incredibly light and fluffy. Nice.

Yield: 10 waffles

  • 3/4 cup old-fashioned rolled oats
  • 1 cup plus 2 tablespoons whole-wheat flour or whole-wheat pastry flour
  • 1 cup plus 2 tablespoons cake flour, (not self-rising)
  • 3 tablespoons instant non-fat dry milk
  • 1/4 cup granulated sugar
  • 3/4 teaspoon coarse salt
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 large whole egg
  • 2 large egg whites (1 egg can be substituted)
  • 2 1/4 cups non-fat or low-fat buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract. optional
  • 1 1/2 pints assorted fresh fruit, such as raspberries, blueberries, boysenberries, and peaches, or bananas, for serving, optional
  • pure maple syrup, for serving, optional
  • vegetable-oil cooking spray
  1. Preheat a waffle iron.
  2. Place oats in the bowl of a (mini) food processor, and process until coarsely ground, about 30 seconds. Transfer oats to a medium bowl.
  3. Add whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder, and baking soda to the oats. Whisk to combine.
  4. In another medium bowl, whisk together eggs, buttermilk, and vanilla extract, if using.
  5. Pour into the dry ingredients, add melted butter, and mix together until thoroughly combined.
  6. Spray waffle iron with cooking spray.
  7. Quickly pour about 1 1/2 cups batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about 5 minutes.
  8. Briefly cool on a wire rack. Transfer to a warm oven or warming drawer. Repeat until all batter is used.
  9. Cut waffles into squares; serve two per person topped with fruit and/or maple syrup, as desired.

One Year Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,413 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Chicken Stew with Biscuits
Bread Machine Brioche
Mark Bittman's Chocolate Chip Cookies
One-Pot Sticky Coconut Chicken & Rice
Frog Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)
Banana Bread with Crunchy Sugar Topping
Pullman Loaf
Ottolenghi's Butternut Squash Lasagna Pie
Fresh & Wild Mushroom Stew
Foodista Food Blog of the Day Badge
%d bloggers like this: