Waffles
Prep time
Cook time
Total time
Yummy! Guilt free Waffles!
Author: Diabetic Kitchen
Recipe type: Breakfast
Cuisine: American
Serves: 8 mini
INGREDIENTS
- ¾ cup Diabetic Kitchen Pancake & Waffle mix
- ¼ cup Heavy Whipping Cream
- 2 TBL of unsalted butter, melted
- 1 TBL + 2 tsp water
- 2 eggs, large
METHOD
- Place Diabetic Kitchen dry mix in mixing bowl. Set aside.
- Melt butter. (Melt a little extra for your finished waffles, if desired).
- Break eggs into a small bowl and whisk with a fork. Add heavy cream, water and melted butter. Stir to combine.
- Pour wet ingredients into dry ingredients. Use rubber spatula to get all the wet ingredients into the mixing bowl. Stir to combine wet and dry ingredients.
- Heat waffle iron according to your waffle iron directions. Add appropriate amount of batter (according to iron instructions) in the waffle iron. Close lid and wait for the automatic timer to ring.
- Lift lid and gently remove waffles from waffle iron. Use a fork or a chopstick to help remove them.
- The size of your waffle iron will determine how many waffles you will get.
- My waffle iron is 8 inches in diameter and will make 3 heart shape waffles (3 inches at the widest part). I use 2 tablespoons of batter for each one of the hearts. Spread the batter to the perimeters of each waffle – (no matter what iron you have). This recipe will make 8 of my heart waffles.
- Top with melted butter, fruit, nuts and/or cinnamon whipped cream if desired.
- Enjoy!
DK NOTES
DK NOTES
Every hand is different. While we recommend 2 TBL of batter for each pancake, depending on if you are measuring scant or rounded or exactly right for each pancake you will have a different number of finished pancakes. The upteen-dozens of times we have made this the average has been SEVEN pancakes per recipe using our two tablespoon scoop. Obviously we are rounding the scoop of batter instead of leveling it off. That is why we are providing more information so that you can see the difference in nutritional value each size pancake you might be making.
This would be the same for waffles. If your waffle iron is bigger, then see how many tablespoons you are using to fill it. Remember 4 level tablespoons batter = 1 serving.
Every hand is different. While we recommend 2 TBL of batter for each pancake, depending on if you are measuring scant or rounded or exactly right for each pancake you will have a different number of finished pancakes. The upteen-dozens of times we have made this the average has been SEVEN pancakes per recipe using our two tablespoon scoop. Obviously we are rounding the scoop of batter instead of leveling it off. That is why we are providing more information so that you can see the difference in nutritional value each size pancake you might be making.
This would be the same for waffles. If your waffle iron is bigger, then see how many tablespoons you are using to fill it. Remember 4 level tablespoons batter = 1 serving.
Recipe by Diabetic Kitchen at https://diabetickitchen.com/waffles/