1 cup whole wheat pastry flour
1 cup peanut flour or peanut powder
3 tablespoons granulated sugar
1 tablespoon baking powder
4 eggs whites
¼ teaspoon salt
2 cups skim milk
½ cup unsalted, dry roasted peanuts, finely chopped
1 cup fresh or frozen blueberries
Preheat a round or square waffle iron according to the manufacturer’s instructions. Place the flours in a large bowl along with the sugar, and baking powder. Mix well and set aside. Place the egg whites in a large bowl along with the salt. Using an electric mixer, beat the egg whites on high about one minute until the eggs are fluffy and clung to the bowl. Add the milk and peanuts to the bowl with the flour mixture. Using a wire whisk, whisk the flour mixture into the milk until just combined, there will be small lumps. Fold in ½ cup of the egg whites, using a rubber spatula, until well combined. Gently fold in the remaining eggs white until just combined, the batter should be light and fluffy.
Coat the inside of the waffle iron with cooking spray. Place a heaping ½ cup of the mixture onto the waffle iron, spreading it out slightly with a rubber spatula. Top with two tablespoons of the blueberries and close the lid. Cook for three to four minutes, until the waffle is cooked through but still soft to the touch. Transfer to a plate. Repeat with remaining batter. Cool waffles completely before storing in an air-tight container on the counter top for three days. To freeze, transfer cool waffles to a large zipper lock bag and freeze for up to three months. Serves 4.
(Recipe from Skinny Chef Jennifer Iserloh)
Nutritional Information Per Serving:
Calories from Fat:
Trans fats: 0g