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.
Servings 4 large waffles
- 1 1/3 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon 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: 1waffle | Calories: 280kcal | Carbohydrates: 44g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 848mg | Potassium: 410mg | Fiber: 5g | Sugar: 9g | Vitamin A: 235IU | Vitamin C: 4.7mg | Calcium: 164mg | Iron: 1.5mg