- 1C whole-wheat flour
- ½C quick-cooking oats
- 2 tsp baking powder
- 1 tsp sugar
- ¼C unsalted pecans, chopped
- 2 large eggs, separated (for pancakes, see note)
- 1½ C fat-free (skim) milk
- 1 Tbsp vegetable oil
For fruit topping:
- 2C fresh strawberries, rinsed, stems removed, and cut in half (or substitute frozen strawberries, thawed)
- 1C fresh blackberries, rinsed (or substitute frozen blackberries, thawed)
- 1C fresh blueberries, rinsed (or substitute frozen blueberries, thawed)
- 1 tsp powdered sugar
Preheat waffle iron.
Combine flour, oats, baking powder, sugar, and pecans in a large bowl.
Combine egg yolks, milk, and vegetable oil in a separate bowl, and mix well.
Add liquid mixture to the dry ingredients, and stir together. Do not overmix; mixture should be a bit lumpy.
Whip egg whites to medium peaks. Gently fold egg whites into batter (for pancakes, see note below).
Pour batter into preheated waffle iron, and cook until the waffle iron light signals it’s done or steam stops coming out of the iron. (A waffle is perfect when it is crisp and wellbrowned on the outside with a moist, light, airy and fluffy inside.) (Batter also can be used to make pancakes; see note below.)
Add fresh fruit and a light dusting of powdered sugar to each waffle, and serve.