Protein, B vitamins, and folate promote your baby’s cell, brain, and nervous system development and muscle building.
MAKES ABOUT EIGHTEEN 5½ X 2¼-INCH WAFFLES
THESE waffles are a weekend treat that can be refrigerated or frozen for weekday breakfast bliss. If you do not have whole wheat flour, you can use 1¾ cups of all-purpose flour or oat flour (here); gluten-free flour works, too. Dairy-free or vegan? Use your favorite nondairy milk and coconut oil instead of butter and omit the eggs. Need more calcium? In a measuring cup, mix ⅓ cup of pasteurized instant nonfat dry milk with the milk until dissolved, then follow the directions in Step 2. (Waffles made with instant nonfat dry milk tend to be heavier.) Need more fiber? Add 2 tablespoons of ground flaxseeds to the batter in Step 1. To prevent cooked waffles from getting soggy, lean them up against each other in a tentlike position to allow the steam to escape. If they do get soggy or cold, toast them briefly in a toaster or place them directly on the rack of a 350°F oven for a few minutes.
¾ cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
2 large eggs
1 large egg white
6 tablespoons unsalted butter, melted, plus more for waffle iron (optional)
2 cups reduced-fat milk
½ cup chopped pecans, toasted
2 tablespoons ground flaxseeds (optional)
Cooking spray (optional)
• Place the flours, baking powder, sugar, and salt in a large bowl and whisk together.
• In a second bowl or large measuring cup, whisk together the eggs, egg white, melted butter, and milk.
• Add the wet ingredients to the dry and whisk together until well blended. Stir in the pecans and ground flaxseeds, if using.
• Preheat the waffle iron on its HIGH setting. Spray the waffle grids with cooking spray or brush with melted butter. Spoon some batter onto the hot iron and spread to within ¼ inch of the edges. Close the lid and cook until the waffles are golden brown. Repeat with the remaining batter. Serve immediately.
3 waffles: Calories: 371 cals; Protein: 10g; Carbohydrates: 35 g; Fat: 22 g; Fiber: 4 g; Sodium: 247 mg; Niacin: 4 mg; B12: 0.5 mg; Thiamine: 0.3 mg; Riboflavin: 0.3 mg; Folate: 82 mcg; Copper: 0.2 mg; Manganese: 1 mg; Selenium: 23 mcg: 2 CARBS