3/4 cup unbleached all-purpose flour
3/4 cup unbleached whole wheat flour
1/4 cup ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, divide yolks and whites
1 3/4 cups 1% low-fat milk
1/4 cup plus 1 tablespoon canola oil
- In a medium mixing bowl, stir together flours, ground flaxseed, baking powder, and salt. Make a well in the center of mixture and set aside.
- In another medium mixing bowl or 4-cup liquid measuring cup, lightly beat egg yolks. Stir in milk and 1/4 cup canola oil. Add this mixture all at once to the flour mixture and stir just until moistened (batter will be lumpy).
- In a small to medium mixing bowl, beat egg whites with a handheld electric mixer until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, just until incorporated (do not over mix).
- Preheat a waffle baker and lightly brush with some of the remaining tablespoon of canola oil. Pour a heaping 3/4 cup of batter evenly into grids of the waffle baker. Close the lid quickly; do not open until done. Bake according to manufacturer's instructions. When done, use a fork to lift the waffle off the grid. Repeat with remaining batter.
Yield: about 6 large waffles
Serving Size: about 1/2 waffle (2 squares)
Allergen Info: contains wheat, eggs, dairy