If you like those cinnamon waffles from the frozen food department of the grocery store, you'll love these! I developed this recipe because I don't care for syrup. Most waffles need the sweetness of syrup to make them special. These waffles are yummy, just as they are; no syrup necessary! Whipped cream and fruit are a great addition if you want to go all out, or just add butter and confectioners' sugar to the top. These may brown quicker than standard waffles because of the sugar in them, so test the first one and adjust the time. I have also added 2 tablespoons ground flaxseed; you can't taste a difference. Enjoy!
Ingredients
- 2 cups all-purpose flour
- 0.5 cups brown sugar
- 0.25 cups white sugar
- 4 teaspoons baking powder
- 2.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1.75 cups milk
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs whites
- cooking spray
Instructions
-
1
Whisk flour, brown sugar, white sugar, baking powder, cinnamon, and salt together in a bowl until no lumps remain.
-
2
Stir milk, vegetable oil, and vanilla extract into flour mixture until batter just combined.
-
3
Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold into batter.
-
4
Preheat a waffle iron according to manufacturer's instructions. Coat with cooking spray.
-
5
Cook, in batches, in the preheated waffle iron until crisp and golden brown, about 2 minutes. Repeat with remaining batter.
Nutrition Facts
Per serving
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