Blueberry Sour Cream Waffles
Blueberry and light sour cream combine for a lighter yet delicious and filling breakfast. This is great for any morning and always a crowd favorite at Holidays and brunch. I lower the fat by combing whole wheat and white flour and using low-fat sour cream.
Prep Time 5 minutes minutes Cook Time 6 minutes minutes Total Time 9 minutes minutes
1 ⅓ cup whole wheat flour ½ teaspoon baking soda 1 teaspoon salt ½ teaspoon ground cinnamon 1 Tablespoon turbinado sugar 2 egg whites 1 cup light sour cream 1 cup low-fat buttermilk 1 cup blueberries non-stick butter spray
Pre-heat waffle maker to medium hot heat. Spray with non-stick butter spray
Sift together the whole wheat flour, baking soda, salt, and cinnamon.
Add the turbinado sugar and mix well.
In a separate bowl, combine egg whites, light sour cream, and low-fat buttermilk.
Combine the wet ingredients into the dry ingredients.
Fold in the blueberries.
Depending on the waffle maker, add the batter and follow waffle maker instructions to complete.
Any nutritional value used is an estimate. These figures can change based on ingredients and portion size.
Serving: 1 waffle | Calories: 280 kcal | Carbohydrates: 44 g | Protein: 11 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 22 mg | Sodium: 848 mg | Potassium: 410 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 235 IU | Vitamin C: 4.7 mg | Calcium: 164 mg | Iron: 1.5 mg