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Oatmeal Waffles #3

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Breakfast Brunch


  • Egg Beatersr 99% egg substitute; equal 2 eggs
  • 2 c Buttermilk
  • 1 c Quick-cooking oats
  • 1 tb Molasses
  • 1 tb Vegetable oil
  • 1 c Whole wheat flour
  • 1/2 ts Salt
  • 1 ts Baking soda
  • 1 ts Baking powder
  • Confectioner's sugar; optional
  • Fresh strawberries; optional


Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
In a large bowl, combine egg substitute and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, salt, baking soda and baking powder; stir into the egg mixture. Pour batter onto a preheated waffle maker coated with non stick cooking spray. Bake according to manufacture's directions. If desired, dust with confectioners' sugar and top with strawberries. TO MAKE PANCAKES: Drop batter by about 1/4 cupfuls onto a hot griddle coated with non stick cooking spray. Turn when bubbles begin to form on top of pancake.
Yield: 8 waffles or 16 pancakes.
Calories: 146, Total Fat: 3gm, Calories from Fat: 19%, Saturated Fat: trace, Cholesterol: 4mg, Sodium: 474mg, Carbohydrate: 23gm, Protein: 7gm.
NOTES : This recipe can be used to make pancakes as well as waffles. Both are delicious because of their whole-grain flavor. For a special great, serve them topped with fruit or a flavored syrup! Recipe by: Mrs. Francis Stoops, Stoneboro, Pennsylvania
Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <> on Dec 30, 1997