Peanut Berry Waffles

Ingredients

• 1 cup whole wheat pastry flour
• 1 cup peanut flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 4 egg whites
• 1/4 teaspoon salt
• 2 cups skim milk
• 1/2 cup unsalted, dry roasted peanuts, finely chopped
• Cooking spray
• 1 cup fresh or frozen blueberries

Preparation

1. Preheat waffle iron according to manufacturer's instructions.
2. Place flours in large bowl along with sugar and baking powder. Mix well and set aside.
3. Place egg whites in large bowl along with salt. Using an electric mixer, beat egg whites on high about 1 minute until fluffy and cling to bowl.
4. Add milk and peanuts to bowl with flour mixture.
5. Using wire whisk, whisk flour mixture into milk until just combined; there will be small lumps. Fold in 1/2 cup egg whites, using rubber spatula, until well combined. Gently fold in remaining egg whites until just combined; batter should be light and fluffy.
6. Coat inside of waffle iron with cooking spray. Place a heaping 1/2 cup mixture onto waffle iron, spreading it out slightly with rubber spatula. Top with 2 tablespoons blueberries and close the lid. Cook for 3 to 4 minutes, until waffle is cooked through but still soft to the touch. Transfer to plate. Repeat with remaining batter.
7. Cool waffles completely before storing in an air-tight container on the countertop for 3 days. To freeze, transfer cool waffles to large zipper lock bag and freeze for up to 3 months.

Serves

Serves 4, makes 8 waffles

 Source

National Peanut Board

© 2014 All rights reserved.