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Skinny Hearty Waffles with Blueberry Sauce

91% less cholesterol • 56% less total fat than the original recipe. Substituting part of the all-purpose flour with whole wheat flour and ground walnuts doubles the fiber and adds a nutty flavor.


cup Gold Medal™ all-purpose flour
cup Gold Medal™ whole wheat flour
cup coarsely ground toasted walnuts
teaspoons baking powder
teaspoon baking soda
egg whites
2 1/4
cups buttermilk
tablespoons oil

Cascadian Farm™ Blueberry Sauce (recipe below)

Cascadian Farm™ frozen organic blueberries
cup white grape juice
tablespoon honey


  • 1
    In a medium bowl, stir together all-purpose flour, whole wheat flour, walnuts, baking powder, and baking soda. In a large bowl, beat the egg whites with an electric mixer on medium speed until very foamy. Stir in buttermilk and oil. Gradually add flour mixture, beating by hand until smooth.
  • 2
    Pour 1 cup of the batter onto grids of a preheated, lightly greased square waffle baker (or 2/3 cup batter for a round waffle baker). Close lid quickly; do not open lid until waffle is done. Bake according to manufacturer directions. When waffle is done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles warm with Cascadian Farm™ Blueberry Sauce.
  • 3
    Blueberry Sauce: In a medium saucepan, combine 1 cup Cascadian Farm™ frozen blueberries, 1/4 cup white grape juice, and 1 tablespoon honey. Heat just until bubbles form around edges. Cool slightly. Transfer mixture to a blender. Cover and blend until smooth. Transfer sauce to a serving bowl. Stir in 1 cup Cascadian Farm™ frozen blueberries. Makes about 1 2/3 cups sauce.