These Maple Cheddar Potato Waffles are sweet and savory with a ‘secret’ ingredient of mashed potatoes, which makes them extra moist. They are also a great way to refuel after a workout!
1 1/2 cup Whole Grain Pastry Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 tablespoon Maple Syrup
3 Eggs, separated into yolks and whites
1 tablespoon Butter, melted and cooled slightly
1 1/2 cups Low-fat Milk
1 cup cooked, mashed, cooled Potatoes (from 1-2 peeled potatoes), about 6 ounces mashed
3 ounces Reduced-fat Sharp White Cheddar Cheese, shredded
Prep Time: 40min | Cook Time: 20min
In a large bowl, whisk together flour, baking powder, salt and sugar.
In a medium bowl, whisk egg yolks, melted butter and milk, then pour mixture into dry ingredients and stir just until combined; then stir in potatoes after.
In another bowl, beat egg whites until medium-soft peaks form, then fold into batter.
Coat waffle iron with non-stick cooking spray. Pour about 3/4 cup (depending on your waffle iron size) of batter onto iron.
Scatter 1 heaping tablespoon cheese over batter and close iron lid to cook until golden brown and cooked through. If desired, keep warm in a 200-degree oven while making remaining waffles. Serve with pure maple syrup.
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