Gingerbread Waffles
Adapted from
The Art Of Quick Breads
8 servings
| 2 1/2 c unbleached flour | 1 tsp allspice | ||
| 1/4 c light brown sugar, packed | 1/4 c egg whites, slightly beaten | ||
| 4 tsps baking powder | 1 1/2 c low-fat buttermilk | ||
| 1 tsp baking soda | 1/4 c molasses | ||
| 1 tbsp ginger | 6 tbsps fat-free sour cream | ||
| 1 tsp cinnamon | 3/4 c raisins |
Heat a standard waffle iron and spray with cooking spray. In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, and allspice. In another mixing bowl, combine egg whites, buttermilk, molasses, sour cream, and raisins. Add dry ingredients with wet ingredients just until moistened. Pour enough batter onto hot waffle iron, or filling two-thirds of the waffle iron. Bake for four minutes, or as directed from your waffle iron instructions.
| Calories | 286 | %CFF | 4 % | |
| Total Fat | 1 g | Saturated Fat | 0.2 mg | |
| Protein | 8 g | Cholesterol | 4 g | |
| Carbohydrates | 63 g | Sodium | 436 mg | |
| Sugars | 27 g | Fiber | 2 g | |
|
5.4 WW Points | ||||
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