Breakfasts (by request)

by Alison on August 1, 2009

Buttermilk Whole Wheat Waffles

Serves 6
Points 6 per serving


  • 2 cups whole wheat flour
  • 1/4 tsp baking soda
  • 1 1/2 tsp double acting baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 2 egg yolks
  • 1 3/4 buttermilk
  • 5 Tbsp Melted butter
  • 2 egg whites


Sift together the flour, baking soda, baking powder, sugar, salt. Beat egg yolks in a separate bowl until light then add and beat the buttermilk and melted butter. Combine the liquid and the dry ingredients with a few strokes. Beat 2 eggwhites until stiff, but not dry; fold them into the batter. Pour into waffle iron.

Nutrition Facts

Nutritional Analysis per Serving (approximate)

Serving Size 1 waffle 6 points.

Calories 281
Total fat 13 g
Saturated fat 7 g
Protein 10.5 g
Carbohydrates 34.6 g
Fiber 5 g

Blueberry and Cornmeal Pancakes

Serves 4
Points 6 per serving (3 pancakes)


  • 1 cup reduced Fat whole wheat baking mix
  • 1 cup yellow cornmeal, preferably stone ground
  • 1 1/4 cups low-fat (1%) milk
  • 1 egg, beaten
  • 3 Tbsp sugar
  • 1 1/4 fresh or frozen blueberries (wild if possible)


Sift together the baking mix, cornmeal, milk, egg and sugar in a large bowl just until moistened.

Spray a nonstick griddle or large nonstick skillet with cooking spray and set over medium heat. Drop the batter by heaping 1/4 cupfuls onto the griddle and add the blueberries, cook the pancakes until bubbles appear and the edges look dry, about 3 minutes. Turn and cook, until browned, about 2 minutes longer. Repeat with the remaining batter to make 12 pancakes in all.

Nutrition Facts

Nutritional Analysis per Serving (approximate)
Calories 341
Total fat 5g
Protein 0g
Carbohydrates 64 g
Fiber 4g
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